Description
Delightful muffins that combine the softness of cake with the portability of muffins, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups All-Purpose Flour
- 1 cup Granulated Sugar
- 1/2 cup Unsalted Butter, melted
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt
- 2 teaspoons Ground Cinnamon
- 1 cup Whole Milk
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 1/2 cup All-Purpose Flour
- 1/2 cup Brown Sugar, packed
- 1/4 cup Unsalted Butter, cold, cut into small pieces
- 1 teaspoon Ground Cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or grease it lightly.
- Mix the flour, granulated sugar, baking powder, salt, and ground cinnamon in a large bowl.
- Whisk together the melted butter, milk, eggs, and vanilla extract in another bowl.
- Gradually add the wet ingredients to the dry ingredients. Stir until just combined, being careful not to overmix.
- Mix the remaining flour, brown sugar, cold butter, and ground cinnamon in a smaller bowl to create the topping. Combine until crumbly.
- Spoon the muffin batter into the prepared tins, filling them about two-thirds full. Sprinkle the topping evenly over the batter.
- Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
Serve warm from the oven, optionally dusted with powdered sugar. They pair wonderfully with coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg