I made these last night for book club and they were delicious! They didn’t need any added butter and can definitely be a dessert!
2 cups all-purpose flour
2 ½ teaspoon baking powder
½ teaspoon kosher salt
1 ½ teaspoon ground cinnamon
2 large eggs
1 cup sugar
½ cup (1 stick) unsalted butter, melted, or ½ cup canola oil [I used oil]
1 teaspoon pure vanilla extract
1 cup milk
Combine ¼ cup sugar with 2 teaspoon ground cinnamon
*This seemed to be a lot of topping. I’d cut it down to 1/8 cup of sugar and 1 teaspoon of cinnamon. Alternately, I might leave it off next time as it’s just added sugar to an already sugary muffin and I don’t think they need it.*
1- Preheat oven to 375º with one rack in the center.
2- Spray a standard 12-muffin tin with cooking spray or fill with cupcake liners and set aside.
3- In large bowl, whisk together flour, baking powder, salt and cinnamon. Set aside.
4- In a medium bowl, whisk together eggs and sugar until light yellow and fluffy, about 30 seconds.
5- Add butter or canola oil and vanilla, whisking vigorously until combined.
6- Whisk in milk until combined.
7- Using a spatula or wooden spoon, add egg mixture to flour mixture and stir just until batter is lumpy and streaks of flour remain. [I was worried because the batter was pretty runny but they turned out fine.]
8- Spoon batter into prepared tin, filling each cup to the top.
9- Sprinkle with cinnamon-sugar mixture.
10- Bake until muffins are golden brown and a toothpick inserted in the middle comes out clean, about 25 minutes.
11- Cool on wire rack.
Yield: 12 muffins