I enjoy a muffin, but often they are dense and heavy. If I splurge and indulge, I want a yummy and light treat. After experimenting with recipes, I settled on one that we love. The extra baking powder makes them light and airy. Don’t be alarmed at the amount of butter. Spread over twelve servings, it’s not too decadent yet adds flavor. Or substitute coconut oil for the butter. It works. One muffin won’t wreck your daily calorie count. One.
Cinnamon Swirl Muffins
Preheat oven to 375 F. Spray the cups of a muffin pan with cooking spray.
In a mixing bowl, whisk together:
- 1 1/2 cups all-purpose flour
- 1 Tbsp. + 2 tsp. baking powder
- 3/4 tsp. fine salt (I use pink Himalayan salt)
- 1/2 cup sugar
In a separate bowl, whisk:
- 1 egg (room temperature, beaten)
- 1 cup milk
- 1 stick unsalted butter, melted
- 1 tsp. pure vanilla extract
Pour liquid ingredients into the dry. Whisk just until batter is smooth. Don’t over-beat. Set aside.
In a small bowl, combine:
- 1/4 cup brown sugar (I use light, but dark brown works as well)
- 1 tsp. ground cinnamon
Fill each muffin cup with batter just shy of halfway. Add 1 tsp. cinnamon-brown sugar mixture to each muffin. Layer 1 Tbsp. batter followed by 1 tsp cinnamon-brown sugar mixture. Using a knife or skewer, swirl batter with the cinnamon-brown sugar.
Place muffin pan on the center rack of oven. Bake for 20 minutes or until a toothpick inserted in a muffin tests clean. Remove muffins and cool on a rack.
Apologies to my gluten-intolerant friends. I failed at making a gluten-free version of this recipe, but I’ll keep experimenting in my lab–, er, kitchen.