Cinnamon is one of my go-to flavours when Autumn rolls around – the warming spice fills the house with a deliciously moorish scent. If you’re a fan of cinnamon rolls then you’ll absolutely love these muffins. With a slight crunch on top, but moist in the centre, it’ll be hard to share these around with friends.
This recipe has been adapted from the Sally’s Baking Addiction recipe. Personally, I’ve found such a difference in switching out butter for vegetable oil when it comes to muffin recipes as the crumb is a lot lighter and I get a better rise. Usually muffin recipes call for buttermilk, sour cream or any other additional ingredient that you may not have in your kitchen, so these are super simple and a great option if you need to whip something delicious up quickly.
Ingredients (Makes 6 large muffins) –
Muffins;
240g Plain Flour
1 1/2 tsp Baking Powder
150g Caster Sugar
80ml Vegetable Oil
170ml Milk of Choice
1 Medium Egg
1tsp Vanilla Extract
Cinnamon Filling;
50g Light Brown Sugar
2tsp Cinnamon
Cinnamon Swirl Drizzle;
50g Icing Sugar
Water
Method
Pre-heat the oven to 180c and line a muffin tin with muffin cases.
Mix together oil, egg and milk and mix until combined. Slowly add in sugar whilst stirring. Add in the vanilla extract.
Sift the flour and baking powder into the mixture and stir until combined.
Mix together your light brown sugar and cinnamon in a separate bowl to create the cinnamon filling.
Scoop a tablespoon of cake mixture into a muffin case. Then sprinkle the cinnamon filling on top of the batter. Scoop another tablespoon of cake mixture and repeat again until full.
Bake at 180c for 30 minutes or until golden brown on top.
Leave to completely cool on a cooling rack before icing.
Drizzle the icing on top of each muffin and leave to set – if you can wait that long. Enjoy!