CINNAMON SUGAR MUFFINS
Adapted from my kitchen in the rockies
Makes 12 Muffins
1 3/4 cups (212 g) all-purpose organic flour
1 1/2 tsp baking powder
1/2 teaspoon Kosher salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/3 cup (150 g) melted unsalted organic butter
3/4 cup (150 g) organic sugar
1 large organic egg, at room temp.
3/4 cup (165 g - 188 ml ) milk
For the Coating:
3 tablespoons unsalted, organic butter, melted
1/3 cup organic sugar
1 1/2 tsp baking powder
1/2 teaspoon Kosher salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/3 cup (150 g) melted unsalted organic butter
3/4 cup (150 g) organic sugar
1 large organic egg, at room temp.
3/4 cup (165 g - 188 ml ) milk
For the Coating:
3 tablespoons unsalted, organic butter, melted
1/3 cup organic sugar
3/4 teaspoon cinnamon
Preheat convection oven to 350 F. Line 12 muffin cups with muffin liners.
Mix all the dry ingredients (flour through cinnamon). Set aside.
Mix all the wet ingredients (butter through milk, incl. sugar).
Add wet ingredients to dry ingredients and stir until just combined.
Distribute the batter evenly among the 12 muffin cups.
Bake for 18 - 22 minutes.
Brush or dip fresh and still hot baked muffins with melted butter and roll in sugar-cinnamon mixture.
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