Blogging hasn't exactly been at the top of my to do list lately but now that I'm finally working just ONE job, I've got my weekends free again. Free weekends means new food which means new posts!
Yesterday Adam volunteered me to make him something new for breakfast. Naturally, I accepted the challenge. Breakfast is my least favorite meal of the day, as most of you know, so deciding on something to make that I would also enjoy eating was tough. I kept going back and forth between something potato based and something full of cinnamon. Since the leaves are already changing color, I'm in full fall mode which means cinnamon won.
I finally decided on a cinnamon based muffin and stumbled across an awesome recipe for coffeecake muffins. After changing up the recipe a little, I was ready to bake. These muffins not only taste amazing but smell amazing too and filled our entire condo with the warm scents of fall.
Yield: 12 muffins
MUFFINS
- 2 1/4 cups flour
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1 heaping teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup cinnamon chips
- 1 cup buttermilk
- 2 eggs
CRUMB TOPPING
- 1/3 cup flour
- 1/3 cup brown sugar
- 4 tablespoons cold butter, cut into small pieces
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
VANILLA GLAZE
- 1 teaspoon pure vanilla extract
- 1/4 cup skim milk
- 3/4 cup powdered sugar
Preheat oven to 350°. Line a muffin tin with liners and spray with cooking spray.
In a small bowl, mix the crumb topping dry ingredients. Add the cold butter pieces and combine with your hands until the mixture becomes a crumbly texture. Set aside in the fridge until ready to use.
In a large bowl, mix the muffin dry ingredients (flour, brown sugar, baking powder, cinnamon, salt, and cinnamon chips). Set aside. In a small bowl, mix the wet ingredients (buttermilk, melted and cooled butter, and eggs). Make sure the butter is cooled or it will cook the egg and curdle the buttermilk. Slowly add the wet ingredients to the dry ingredients. Gently mix until combined. The batter will be thick; do not add any extra liquid.
Distribute batter evenly between the muffin cups (about 2 1/2 tablespoons of batter each). Sprinkle muffins with equal amounts of the crumb topping. Bake until a toothpick comes out clean; about 30 minutes.
Let muffins completely cool. In a Ziploc bag, add the vanilla glaze ingredients. Stir ingredients until combined (I ended up rubbing the closed bag in my hands until the powdered sugar had fully dissolved in the milk). Cut off one of the corners of the bag and drizzle glaze over muffins.
Recipe adapted from: 2 Teaspoons
