Cinnamon Muffins

5 from 1 vote

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.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Servings: muffins

Calories: 168kcal

Author: Daniela Apostol

Ingredients

300 g self-raising flour ( 2 ½ cups)
1 teaspoon baking powder
100 g granulated sugar (½ cup)
2 teaspoon cinnamon
250 ml full-fat milk ( 1 cup)
2 eggs
6 tablespoon vegetable oil
2 tablespoon maple syrup
1 teaspoon vanilla extract
3 tablespoon dark brown sugar
a pinch of salt

Metric - US Customary

Instructions

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.

Notes

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.

Nutrition