Cinnamon Muffins

Cakey muffins with a crunchy cinnamon and sugar topping.

Yield 12 muffins
Time 40 minutes
Tools
  • 12-cup muffin pan
  • medium bowl
  • whisk
  • stand mixer with paddle attachment
  • cookie scoop
  • toothpick
  • 2 small, shallow bowls
Ingredients
  • 3 c flour
  • 1 T baking powder
  • 2½ t cinnamon, divided
  • 1 t salt
  • dash nutmeg
  • ⅔ c vegan butter or margarine, softened  +  another ½ c, melted
  • 2 c sugar, divided
  • 1 T water
  • 1 c milk
Directions

Oil the muffin cups and set aside.

In the medium bowl, whisk together the flour, baking powder, ½ t cinnamon, salt, and nutmeg. Set aside.

In the stand mixer, combine softened butter, 1 c sugar, and water. Turn on the mixer on medium low and cream the mixture.

With the mixer still running, add about a third of the flour mixer. Once it’s well mixed, add about a third of the milk. Continue alternating until you’ve added all the flour and milk and the mixture is smooth.

Preheat oven to 350.

Use the cookie scoop to divide the batter evenly between the muffin cups.

Bake 15-20 minutes, until toothpick inserted in center of a muffin comes out clean.

Let the muffins cool for 5 minutes or so, until cool enough to handle.

Meanwhile, place the melted butter in one bowl and combine the remaining c sugar + 2 t cinnamon in the other.

Remove the muffins from the tins. Hold one upside down while dipping the top in the melted butter, tilting as needed to coat completely. Then coat the top in the cinnamon-sugar mixture. Repeat with the rest of the muffins.

Serve warm or at room temperature.

Notes

Vegan Baking Classics 
Adapted from the recipe for “French Puff Muffins” in >Vegan Baking Classics, by Kelly Rudnicki.

Buy it:

Amazon.com | Amazon.co.uk

Help Abbreviations  |  Conversions  |  Cooking tips
Vegan cinnamon muffins

Leave a Reply