They’re especially tasty on Sunday mornings with a big cup of hazelnut coffee. Make yourself some and enjoy breakfast with those you love! I modified this basic muffin recipe from Joy of Cooking. These muffins are slightly nutty tasting and very cinnamon-sugary.
If you’re looking for a healthier option – toss about a cup of fresh or frozen fruit with 1 tablespoon flour and some cinnamon and skip the cinnamon sugar filling, then follow the the ingredient suggestions in the brackets [they’re a bit healthier].
2 cups flour [or 1 1/2 cups all purpose flour + 1/2 cup oat flour, or all gluten free flour]
1 tablespoon ground flax seed meal
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
2 large eggs [or 2 tablespoons flax meal + 6 tablespoons water, combined]
1 cup almond milk [or any kind of milk]
2/3 cup packed light brown sugar [or 1/3 cup pure cane sugar + 1/3 cup honey]
1/2 cup unsalted butter, melted [or olive oil or apple sauce]
1 tsp vanilla
3/4 cup sugar
1 1/2 tablespoons cinnamon
2 tbs unsalted butter, melted
Preheat oven to 400 degrees. Grease a 12-well muffin tin or prepare pan with muffin cups.
Whisk together wet ingredients (eggs, milk, sugar, melted butter, vanilla) in a medium size bowl. Whisk together dry ingredients in a medium bowl. In a third bowl combine the filling ingredients and set aside. Fold the dry ingredients to the wet ingredients with a few light strokes until just combined. Do not over mix.
Fill all muffin cups 1/4 full. Set remaining batter to the side. Sprinkle some cinnamon sugar filling mixture into each muffin well. Cover filling mixture with remaining batter. If you have extra filling mixture leftover, sprinkle a tiny bit onto the top of each muffin. Bake muffins for 17 minutes or until a toothpick inserted in the center of 2 muffins comes out clean.
Let muffins cool in pan for a few minutes. Serve these muffins warm or let them cool completely on a wire rack.