Cinnamon Sugar Muffins

15 Jan

It was a good week in Spanish 2. The discovery of only grades of 90% and above on a grammar pop quiz made this señorita very happy. These results were cause for serious celebration and maybe even a reward. Naturally I turned to baking.

They did ask me to buy them something at the store, but they clearly have no idea who I am. Buy something at the store? Por favor. Their class is in the morning so I knew I would need to strike the right balance between a morning-time snack and something sweet and I knew it would have to be better than store-bought.

And then I happened across these beauties. They are muffins so they fit into my “breakfast food” requirement. And they are “frosted” in sugar, so they were definitely sweet enough for teenagers. As far as better than store-bought, you might just need to try them for yourself. But I can tell you they were quite well received in Room 205.

Cinnamon Sugar Muffins

Adapted from On Anna’s Plate

Printable Recipe

1 3/4 cups flour

1/2 teaspoon salt

1 1/2 teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon nutmeg

1/3 cup sour cream

3/4 cup milk

1 1/2 cup sugar, divided

1 egg

1 teaspoon vanilla extract

1/2 cup butter, melted

Preheat oven to 350°. Lightly spray or butter a muffin tin.

Mix flour, salt, baking powder, cinnamon, and nutmeg in a large mixing bowl. In a separate bowl, whisk together the sour cream, milk, 3/4 cup sugar, egg, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined.

Bake muffins for 20-25 minutes or until a skewer inserted in the center comes out clean. Once you pull the muffins out of the oven, start melting the butter. Put the remaining 3/4 cup sugar in a shallow bowl. Dip the tops of the still hot muffins into the melted butter and then into the sugar. Let cool completely.

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2 Responses to “Cinnamon Sugar Muffins”

  1. eva626 January 18, 2012 at 8:45 PM #

    they look so nice and fluffy!

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