No one wants to make decisions first thing in the morning. Coffee or tea? Hit the snooze or take a shower? Muffin or doughnut? Now we’re making this last one easy on you.
This recipe can be used with any type of muffin pan, although silicone bakeware works great. Learn more: Multi-use Silicone Bakeware
¼ cup butter (half of a stick)
¼ cup vegetable oil
½ cup granulated sugar
⅓ cup brown sugar
1½ tsp baking powder
¼ tsp baking soda
½ tsp cinnamon
¼ tsp salt
2 tsp vanilla extract
2⅔ cups flour
1 cup milk (whole is best, but any milk works)
3 tablespoons melted butter
½ cup white sugar
1 tbs cinnamon
- Preheat oven to 425°F. If using aluminum bakeware, grease 12 muffin tins or line with muffin cups. Silicone bakeware doesn't need to be greased.
- Cream sugars, butter and oil together in mixing bowl. Dough should be light and fluffy, though it may look a little grainy.
- Beat in eggs until light and fluffy.
- Stir in baking powder, baking soda, nutmeg, salt and vanilla.
- Fold in flour and milk. Alternate between the flour and the milk, folding them in with a spatula until the batter is smooth.
- Fill muffin tins about 2/3 full. Bake 15-18 minutes or until the tops are golden brown & a toothpick inserted in the center of one comes out clean.
- Let cool on rack for five minutes.
- In a small bowl, melt the 3 tablespoons of butter in the microwave. Mix the sugar and cinnamon together in a separate small bowl.
- Using pastry brush, brush melted butter on tops and sides of muffins. Then roll the muffins in the cinnamon sugar mixture.
- Serve warm or store in an airtight container at room temperature.
Be inspired: Silicone Bakeware