French Cinnamon Muffins
These muffins are simple and bombdigity. I’ve made these with both white and wheat flour and both are tasty 🙂 Eat them while they are warm or feel free to toss in a 1/2 cup of berries in the mix. I changed up this recipe here by cutting the butter and adding more spices.
French Cinnamon Muffins (Cinnamon Toast Crunch Muffins)
1/2 c. Butter, melted and cooled
1/2 c. Sugar
1 Large Egg
1 1/2 c. All Purpose Flour or Wheat Flour
1 1/2 tsp. Baking Powder
1/2 tsp. Salt
1/4 tsp. Nutmeg
1/4 tsp. Vanilla
1/2 c. Milk
Topping (option: cut topping in half*)
1/4 c. Sugar
1/4 c. Butter, melted
1 tsp. Cinnamon
Preheat oven to 350.
In a small bowl mix the sugar and butter until well combined. Add the egg and vanilla until mixed In a large bowl mix the dry ingredients. Gently add the sugar mixture and don’t over mix!
Fill a greased muffin pan ¾ full and bake for 20 minutes. This makes a small batch (about 10 small muffins)
Once cool enough to touch, brush with the melted butter and roll in the cinnamon sugar topping and set on a drying rack. Be careful though, they are addictive. Last time I made these I ate half the batch before I could share with friends.