Cinnamon Muffins with a brown sugar swirl running through the middle, and a touch of maple syrup, a delicious Autumn treat that is ready from scratch in well under 30 minutes. The muffins are moist and fluffy, but with a lovely crispy top. Quick, easy, a family-favourite dessert.
When you catch the first whiff of cool air, you know that you can go back to comfort food and seasonal Autumn produce. And out of all the spices, cinnamon is the one I first think about when Fall is upon us.
It's such an earthy spice that can transform absolutely every single dish, be in savoury or sweet, into a showstopper. And these brown sugar cinnamon muffins sum up what Autumn is all about.
I have always loved baking muffins, they are so versatile, and go down well with everyone in the family. And if fruit muffins are usually my favourite, these cinnamon muffins really impressed me, and make me change my mind about what flavour tops the chart.
The combo brown sugar and cinnamon is one of a kind - not only it adds a hint of Fall, but it also makes the muffins so pretty. Plus, it gives the muffins a lovely crispy top, which is a bonus, as otherwise the muffins are moist and fluffy.
Ingredients needed to make cinnamon muffins
- flour - I used self-raising flour as I find that it helps achieve a better height
- baking powder - used together with the self-raising flour it helps with the fluffy texture
- a pinch of salt
- eggs - make sure that they at room temperature
- milk - full-fat milk is the best, semi-skimmed can be used too
- granulated sugar
- vanilla extract
- cinnamon - we need it for both the batter and the topping
- vegetable oil - or any other odourless oil
- brown sugar - I used dark muscovado sugar
- maple syrup - or honey
Step-by-step photos and instructions
- in a large bowl, sift the flour, add the baking powder, a teaspoon of cinnamon and granulated sugar, and mix well
- in a separate bowl, beat the eggs with a pinch of salt, add the milk, oil, maple syrup and vanilla extract
- combine the dry ingredients with the wet ingredients, and use a spatula to get a batter
- in a ramekin, combine the brown sugar with one teaspoon of cinnamon
- line up a 12-hole muffin tin with paper cases, and add one tablespoon of batter to each case
- sprinkle some of the brown sugar mixture over each muffin, then add another tablespoon of batter so that the case is ⅔ full
- sprinkle the remaining brown sugar mixture over and bake in the preheated oven at 190 degrees Celsius (390 Fahrenheit) for 20 minutes until well risen, and a skewer inserted in the middle comes out clean
Make sure the eggs and milk are at room temperature, so that once the muffins are in the oven, they start rising straight away to get that famous dome-shaped top.
Don't overmix the batter, as the muffins won't be fluffy, but rather dense and with an wonky shape, not the round top we are after.
If the paper cases are overfilled with batter, they will overflow in the oven, and loose the nice shape.
Other Autumn muffin recipes
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- 300 g self-raising flour
- 1 teaspoon baking powder
- 100 g granulated sugar
- 2 teaspoon cinnamon
- 250 ml full-fat milk
- 2 eggs
- 6 tablespoon vegetable oil
- 2 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 3 tablespoon dark brown sugar
- a pinch of salt
- In a large bowl, sift the flour, add the baking powder, granulated sugar and one teaspoon of cinnamon, and use a spatula to mix all the ingredients.
- In a separate bowl, beat the eggs with the pinch of salt, pour in the milk, oil, vanilla extract and maple syrup.
- Combine the wet ingredients with the dry ingredients, and mix to get a batter.
- Preheat the oven to 190 degrees Celsius (375 Fahrenheit).
- In a ramekin, combine the brown sugar with the remaining one teaspoon of cinnamon.
- Line a 12-hole muffin tin with paper cases, add one tablespoon of batter to each paper case, and sprinkle brown sugar mixture over each of them.
- Top with another tablespoon of batter, until the cases are ⅔ full.
- Sprinkle the remaining brown sugar mixture over.
- Bake for 20 minutes until the muffins are well risen, and a skewer inserted in the middle comes out clean.
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
- Make sure the eggs and milk are at room temperature, so that once the muffins are in the oven, they start rising straight away to get that famous dome-shaped top.
- Don't overmix the batter, as the muffins won't be fluffy, but rather dense and with an wonky shape, not the round top we are after.
- If the paper cases are overfilled with batter, they will overflow in the oven, and loose the nice shape.