If you’re like me, cinnamon toast was one of your favorite childhood snacks. Heck, it’s one of my favorite adult snacks. I love the way the cinnamon and sugar melts into the butter on the toast and crackles with each and every sweet bite.
There’s just something so homey and comforting about it, you know?
For the past week and a half, I’ve had spice muffins on my mind.
Not gingerbread because it’s too early for that, and not a heavily frosted cupcake either… although I did have a delightful carrot cake cupcake with cream cheese frosting from Whole Foods last night for dessert but that’s beside the point.
I wanted a muffin so I could rationalize my breakfast decision.
I wanted a muffin so I could pretend I was being healthy.
Okay fine. I wanted to eat a cupcake and pretend it was a muffin.
Actually, these spice muffins are on the healthy side. They’re made with a minimal amount of vegetable oil and half whole wheat flour. Oh! And right when they come out of the oven, you roll them in a mixture of butter, sugar and cinnamon.
Butter’s healthy, right?
After they cool, the cinnamon/sugar/butter mixture hardens a little on the muffin tops, reminding me of cinnamon toast in the best way possible.
Here’s what you need for success:
It might look like a long ingredient list but these babies come together in about half an hour, making them the perfect after school snack or breakfast.
All you do is mix together the white flour, whole wheat flour, spices, baking powder and salt in a large bowl.
And mix together the vegetable oil, egg, sugar and milk in another bowl and then combine the two, stirring gently.
Spoon the batter into greased a muffin pan and bake for twenty five minutes at 350.
And then right when they come out of the oven, pop ‘em out and dunk them in a mixture of melted butter, cinnamon and sugar. This is the best part!
See? I told you they were easy!
Cinnamon Toast Muffins
makes nine muffins
1 cup all purpose flour
3/4 cup whole wheat flour
3/4 cup milk
3/4 cup sugar
1.5 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp ground ginger
1/3 cup oil
4 tablespoons butter
1/2 cup sugar
1 tsp cinnamon
Stir together the flours, spices, baking powder and salt in a large bowl. In a separate bowl, combine the milk, oil, egg and sugar. Add the wet ingredients to the dry and stir only until combined. Scoop into a greased muffin pan and bake at 350 for about twenty five minutes.
During the last five minutes of baking, melt the butter on the stove and add the sugar and cinnamon. Right when the muffins come out of the oven, pop them out and dunk them in the butter mixture. Let cool and devour.