Cinnamon Muffins Ⓥ

• 12-cup muffin pan
• medium bowl
• whisk
• stand mixer with paddle attachment
• cookie scoop
• toothpick
• 2 small, shallow bowls

• 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

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. 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 and dip the top in the melted butter, tilting as needed to coat completely. Then dip in the cinnamon-sugar mixture to coat. Repeat with the rest of the muffins.

Serve warm or at room temperature.

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

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