This is my new favorite muffin. I was perusing one of my favorite sites for recipes for dinner and came across these and knew instantly, I needed to make them.
This happens a LOT when I am making my weekly menu, here I am happily looking for healthy dinner options and I find one here and there. But in between I find about 10 desserts or sugary breakfast things I really want to eat.
My goodness. It makes life tasty though!
Usually I really try to make sure breakfast has some healthy element to it though and I especially do like to have protein first thing in the morning so I did serve these with eggs 🙂
I still have trouble getting sugar out of our diets, but I do try to limit the quantities. This was the only sugary thing we ate that day so I feel like that’s ok. They were totally worth it.
Even with my (slight) grain substitutions they were amazing, soft and pillowy and cinnamon-y. I could totally see making these for Christmas breakfast or in the Fall. But they were a tasty treat for the summertime too!
It’s not humid here so I can still use my oven most days even in the summer.
I am getting pretty excited for Fall personally. We can already feel it in the air here in Montana and the colors are just starting to change and I am starting to think about putting up some Fall decor (if you follow me on Pinterest you may have noticed….).
So you may start noticing some recipes that may feel a little fallish, but I will try to control myself until it is actually Fall.
We’ll see how I do.
What is your favorite thing about Fall? The food? The coziness? The colors? Leave me a comment!
- 2 tablespoons cinnamon
- 1 cup light brown sugar
- 1 cup freshly ground soft white wheat flour (or whole wheat pastry flour OR just use all purpose flour)
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 1 cup sugar
- 2 eggs
- 2 cups whole milk
- 1 tablespoon pure vanilla extract
- 14 Tablespoons butter, melted
- Preheat your oven to 375˚.
- Prepare two muffin pans either by smearing with butter or placing paper liners in the cups, set aside.
- In a small bowl combine the brown sugar and cinnamon, set aside.
- In a large mixing bowl whisk together the flour, baking powder, salt and sugar.
- Make a well in the center and add the eggs, milk, vanilla and butter. Whisk until smooth and combined.
- Place 1 tablespoon of the batter in each muffin cup of your prepared pans. Then sprinkle a teaspoon of the cinnamon mixture on each.
- Repeat until you have 3 layers of batter on each muffin.
- Bake until a toothpick inserted in the center comes out clean, about 25-30 minutes.
- Allow to cool in the pan about 15 minutes and then remove and serve hot or cool the rest of the way on a wire rack.
Recipe adapted from: http://www.thespicedlife.com/2013/08/cinnamon-swirled-muffins-alex-and-sammy-bake.html
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