Name: Snickerdoodle Cinnamon Muffins
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Cuisine: Teatime
Ingredients: ¾ cup superfine sugar (Berry sugar) but I guess regular sugar will also work. I always use Berry sugar for baking; 1 large egg; 1½ cup Self-raising flour; 2 tsp baking power; ¼ tsp salt; ¼ tsp ground nutmeg; ¼ cup of vegetable oil; ¾ cup Almond milk (regular milk will also work); 1½ tsp pure vanilla extract (you can also use caramel essence if you want a different flavor); 2 Tbsp pure butter, melted; ½ cup superfine Berry sugar; 1½-2 tsp ground (depending on taste)

Description

Soft and Tender Snickerdoodle Cinnamon Muffins

Ingredients

Units Scale

Muffin Mixture

3/4 cup superfine sugar (Berry sugar) but I guess regular sugar will also work. I always use Berry sugar for baking
1 large egg
1 1/2 cup Self-raising flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup of vegetable oil
3/4 cup Almond milk (regular milk will also work)
1 1/2 tsp pure vanilla extract (you can also use caramel essence if you want a different flavor)

Sugary topping

2 Tbsp pure butter, melted
1/2 cup superfine Berry sugar
1 1/2–2 tsp ground (depending on taste)

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Instructions

Preheat oven to 350 degrees F.
Grease muffin wells or use spray and cook or any other cake release agent.
Beat with an electric hand mixer the sugar and egg until it is light in color and frothy.
Whisk together flour, baking powder, salt, and nutmeg and then blend into the egg mixture and stir to combine.
Pour in oil, milk, and vanilla extract and continue to mix well until no lumps visible.
Divide batter evenly into muffin cups, filling each about ¾ full.
I used a mini muffin scoop as a measure and made 12 muffins, plus one mini loaf pan.
Bake for 15-18 minutes in preheated oven or until a tester inserted into the center comes out clean.
Finishing touches
Melt the butter in a small bowl and keep aside for painting on the piping hot muffin once ready.
Mix sugar with ground cinnamon and set aside.
Leave the muffin in the pan and immediately paint the tops with melted butter.
Now, gently remove them one by one, and dip and roll the tops of the Snickerdoodle muffin in the cinnamon sugar. If you like it sweeter, drop the bottom also in the sugar. Leave to cool on a wire rack.
If you prefer, gently sprinkle some extra cinnamon as decoration on the top before serving it with a steaming cup of tea or coffee.

Notes

Prepared, tried, and tested by Esme Slabs from The Recipe Hunter: Tried and Tested Recipes from Home Chefs; SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes