These are super soft concoctions that are buttery ad taste like old fashion cinnamon and sugar roles. Really easy to make and yields a good amount, perfect for a side plate when you’re having some tea or coffee in this lazy hazy afternoons at home.
- Everyday dessert
- Great for afternoon tea or brunch
- Not too sweet option
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 ½ tspn baking powder
- 1/8 tspn salt
- ½ tspn ground cinnamon
- ¼ tspn nutmeg
- 1 tspn vanilla extract
- 1 large egg
- ½ cup milk
- 1/3 cup butter, melted and cooled
For the topping:
- 1/3 cup granulated sugar
- 2 tspn ground cinnamon
- 5 tspn butter, melted
- 1 teaspoon vanilla
Kitchen things you’ll need:
- Muffin tray/cups
- Large bowl
- 3 Small bowls
- Electric mixer
- Preheat oven to 350°F (175°C) degrees.
- Grease muffin cups or line with paper liners. Set aside.
- In a large bowl whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In a small bowl beat the egg.
- Add the milk, vanilla extract, and melted butter and mix well to combine.
- Add the wet ingredients to the dry ingredients and stir just until moistened, being careful not to over mix.
- Spoon batter into muffin cups about ½ – ¾ of the way full. Bake in preheated oven for 20-25 minutes.
- Allow muffins to cool for 5 minutes before removing from pan.
- For the topping, mix in a small bowl together the cinnamon and sugar.
- In another small bowl melt the 5 Tablespoons of butter.
- Dip the muffins into the butter, then roll in the cinnamon sugar mixture.
- You can drizzle with milted chocolate or add a thin layer of frosting for additional sweetness or decorations.