Cinnamon Toast Muffins
The aroma of these muffins in the oven is reason enough to make them. My husband, who has volunteered to be my personal test kitchen taster, was poking around in the kitchen before they had finished baking. Slather them with butter and enjoy!
Makes 12 muffins
2 1/2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
1 cup sugar
1 stick unsalted butter, melted and cooled
1 cup whole milk
1 1/2 teaspoons vanilla
3 teaspoons sugar
1 1/2 teaspoons cinnamon
Line a muffin pan with 12 paper cups. Preheat oven to 475º
Whisk the flour, baking powder, cinnamon, nutmeg, ginger, and salt together. In a separate bowl, whisk eggs and blend in sugar. Whisk in butter. Add the milk and vanilla, whisking until just combined. Fold the wet ingredients into the dry, mixing until just combined.
Spoon into cups until evenly distributed. Whisk together remaining cinnamon and sugar and sprinkle over the muffins.
Place in oven for 15 - 20 minutes, or until an inserted toothpick comes out clean.
Basic Vanilla Glaze
Mix together 1 cup confectioners sugar, 2 Tablespoons melted and cooled butter, 2 Tablespoons whole milk, 1 teaspoon vanilla. Whisk or blend with a mixer for about a minute. Drizzle over baked muffins. Sprinkle a little more of the cinnamon and sugar mixture over the glaze.