I don’t actually like muffins. To me, they’re basically just big greasy, high-calorie cakes that offer zero nutritional value and will leave you hungry again in an hour or two. (I love cupcakes, though. Go figure.) But it’s hard for me to dislike anything that I make myself. And don’t they look pretty? It’s even harder to dislike anything that pretty.
These were my contribution to our breakfast the day after Thanksgiving. I think cinnamon muffins are a southern thing, because I’ve never really seen them in bakeries in New York. I don’t really know what else to day about them. If you like cinnamon, and you like muffins, I feel pretty confident that you’ll like these. I didn’t particularly care for them. But aren’t they pretty?
1/2 cup unsalted butter
1 cup sugar
1 1/2 cups sifted, all-purpose flour
2 teaspoons baking powder
Pinch of salt
1 tablespoon cinnamon
1/2 cup milk
1/8 tsp nutmeg
1. Preheat oven to 350 degrees.
2. Cream together butter and sugar. Beat in eggs. Slowly add flour, baking powder, salt, cinnamon, and nutmeg and stir into wet mix. Pour in milk and stir until well combined.
3. Pour into greased muffin pans and bake for 25 minutes, or until a toothpick inserted into one of the muffins comes out dry. Allow to cool before removing from muffin pan. Serve.
Makes 12-14 medium size muffins.
And finally, I’ve entered these muffins in Think Spice, Think Cinnamon!Â