For as long as I can remember, I have never been particularly gifted in the kitchen. I hated learning to cook in middle school and high school, and relied on the dining hall all through college. Somehow, I have made it almost three years post-grad without fully learning how to cook anything much more complicated than a box of pasta or a vegetable stir fry.
Since moving to our new apartment, though, Matt and I have been trying to become a bit more domesticated. We finally have enough counter space in our kitchen to make cooking enjoyable, and we’ve been loving our weekly HelloFresh deliveries. Even though it’s more time consuming than throwing a frozen pizza into the oven after a long day at work, it’s much more rewarding to create a healthy (well, healthier) meal from scratch, and also gives us more quality time working together to decipher each step of the recipe.
With the arrival of fall (even though it’s been in the upper 70s for some reason this past week… damn you global warming), I decided to give baking a try. I have never really done much baking beyond the box recipe for a golden sheet cake, but I felt inspired to try something new. Last weekend I Googled “cinnamon muffins” and chose the first recipe I found – because who doesn’t love cinnamon and who doesn’t love muffins?
For my first real attempt at baking from scratch, they came out pretty damn good – very fluffy, appropriately cinnamon-y. They’re great for breakfast, and even better for dessert in my opinion. The best part is, the recipe is super simple and pretty much foolproof as long as you use the right amounts of each ingredient.
So, without further adieu, I present to you my favorite cinnamon muffin recipe:
Prep Time: 10 mins
Bake Time: 15 mins
Total Time: 25 mins
2 cups all-purpose flour
1 cup sugar
4 teaspoons baking powder
1 tablespoon cinnamon
1/2 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 tablespoons sugar
1 teaspoon cinnamon
Preheat your oven to 375ºF. Grease a muffin tray (my tray holds 12 muffins, but can do 16 with this recipe too).
In a bowl, combine 2 cups all-purpose flour, 1 cup sugar, 4 teaspoons baking powder, 1 tablespoon cinnamon, and 1/2 teaspoon salt.
In another bowl, beat together 1 cup milk, 1/2 cup vegetable oil, and 2 eggs.
Make a well in the center of the dry ingredients and add the wet ingredients. Stir just until combined – don’t overmix.
Divide the mixture evenly between the prepared muffin tray.
In a small bowl, combine 2 tablespoons sugar and 1 teaspoon of cinnamon. Sprinkle the cinnamon sugar mixture over the tops of the batter filled cups.
Bake the muffins until a toothpick instead in the center comes out clean. Check muffins after 15 minutes, and add another 5 minutes if not yet done.
Let cool for 10-15 minutes, then enjoy! (Hint: they’re REALLY good with a little vanilla ice cream on top.)
Thanks to Deborah at Taste and Tell for the original recipe – check out her post for more information, including a step-by-step instructional video!
Serving Size: 1 muffin
Sugar: 14 g
Sodium: 212 mg
Fat: 8 g
Saturated Fat: 1 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 25 mg