Cinnamon Sugar Muffins

I started making these to cure my sister's pregnancy cravings. Nearly three years later, they're still a hit. The muffins are moist with a crunchy cinnamon sugar topping. This recipe is great for beginners and does not require a fancy mixer or tools.

Ingredients For Muffins:

• 1 3/4 Cups All Purpose Flour
• 1 1/12 Teaspoon Baking Powder
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Ground Cinnamon
• 1/2 Teaspoon Ground Nutmeg
• 1/3 Cup Vegetable Oil
• 3/4 Cup Granulated Sugar
• 1 Large Egg
• 3/4 Cup Milk

1. Preheat oven to 350 degrees F.
2. In a large bowl, whisk together flour, salt, baking powder, cinnamon, and nutmeg.
3. In separate bowl, mix together sugar, oil, egg, and milk.
4. Add the dry ingredients to the wet ingredients.
5. The batter should be thick but easy to pour. If it is too runny, add more flour. If it is too thick, add more milk.
6. Pour into a greased muffin pan. Liners are optional. Greasing with cooking spray will suffice.
7. Bake 15-20 minutes. Muffins will be done when a toothpick stuck through the middle comes out clean.
8. Prepare the topping.

Ingredients For Topping:

• 4 Tablespoons Butter or Margarine
• 1/3 Cup Granulated Sugar
• 1 Tablespoon Ground Cinnamon

1. Melt butter in microwave at 30 second intervals.
2. Mix cinnamon and sugar in separate bowl.
3. Dip warm muffins in butter.
4. Dip in cinnamon sugar.
5. Repeat if preferred.

Yields 12.

Some helpful recipe tips and hacks:

• The topping forms a crust once cooled, so if you want a more crunchy topping on your muffins, then double dip in the butter and cinnamon-sugar!
• As stated in the directions, these muffins do not require a cupcake liner in order to easily remove them. The oil in the recipe definitely helps them to not stick to their pan. I spray a small amount of cooking spray into each cup of my muffin pan before pouring the batter in. The muffins always pop out of the pan without hassle!
• Spills happen. If batter gets outside of your muffin pan cups, take a damp napkin or cloth and wipe it up. This will prevent the batter from burning to your pan while the muffins bake.
• For more flavor, you can add a small amount of vanilla extract into your batter.
• If you do not have nutmeg, you can substitute more cinnamon. Personally, I recommend you use the nutmeg, but cinnamon will work in a pinch.
• These muffins are best served warm. Eat them right out of the oven, or pop them in the microwave for a few seconds. The warmth really brings out the flavor.
• This recipe makes 12 standard size muffins and about 36 mini muffins. Mini muffins are great for kids, but take longer to add the topping.
• This is a GREAT recipe to get children into baking! Since the only tools needed are a bowl and a whisk, kids can stir everything together. They can also add the topping when the muffins are done baking. My two-year-old niece loves mixing the dry ingredients together.
• You can use a stand mixer to save your arms. I use my kitchen aid often with this recipe and there has never been an issue. If you use a mixer, the whisk attachment is the best option.
• These muffins do rise quite a bit while baking, but if you want them to raise more/less, you can tweak the amount of baking powder needed. The key to these muffins is the consistency of the batter, a thick but easy to pour mixture.

This is one of my favorite recipes, and I hope it becomes one of yours!