Saturday, July 28, 2012

Cinnamon Muffins with a Crumble Topping

I know it’s been hot out, and I know many of you don’t want to turn on the oven. But these muffins are really worth it.

These have been on my list of stuff to bake for a really long time. It seems no matter how much I try and cross off that list more things just keep popping up. I wonder if I’ll ever have nothing on that list. Gosh I hope not. The funny thing about that list is that I like having it long. It gives me options and inspiration.

So, back to muffins. I found these on Brenda’s blog. I previously made her Chocolate Chip Scones with a Peanut Butter Glaze and because I loved those scones so much, I knew she wouldn’t let me down with this muffin recipe.

I did do a few alterations to the recipe, but only because I’m not sure I like blueberries. I know I’ve mentioned I don’t like fruit or vegetables, and the thing is… I think it’s their texture. I see gorgeous blueberries and strawberries in the produce section of my grocery store and I imagine how they taste and it’s wonderful, but then I think of how it would feel in my mouth and I just shudder and walk away. It’s a shame, I know. So instead of putting blueberries into the muffins, I upped the amount of cinnamon and added just a dash of ground nutmeg.

These were really some of the best muffins I have ever made. The interior was so soft, even on the second day! And the crumble was so crunch and perfectly sweet. You can’t ever go wrong with a crumble topping, not on anything!

So go on, turn on that oven, it won’t kill you because you’ll probably do this in the morning when the sun hasn’t had enough time to boil yet. And just think, these muffins only take about 15 minutes to cook so you really won’t have that oven on for too long anyways.

Cinnamon Muffins with a Crumble Topping
Recipe from A Farmgirl’s Dabbles
Makes 10 muffins

1 egg, room temperature
½ cup milk
¼ cup canola oil
1 ½ cups unbleached all-purpose flour
½ cup sugar
2 tsp. baking powder
½ tsp. salt
¾ tsp. ground cinnamon
¼ tsp. ground nutmeg

1/3 cup sugar
¼ cup unbleached all-purpose flour
2 tbsp. unsalted butter, cold and cubed

Preheat the oven to 400 F. Grease muffin tin with cooking spray.

In a small bowl, whisk together the egg, milk, and canola oil. In a large bowl whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg. Pour the wet ingredients into the dry and stir until the batter just comes together, try not to over mix. Use a medium cookie scoop or ¼ cup measuring cup to divide the batter between the muffin tins. Let the batter sit in the pan while you make the crumble.

In a small bowl combine the sugar and flour together. Add in the cubed butter and rub the mixture with the tips of your fingers. You will want pea-sized chunks. Sprinkle the crumble on top of the muffins. Place in the oven and bake until the tops are golden, about 15 minutes.

1 comment:

  1. I love that crumble topping! I'd like a couple of these for breakfast!


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