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I'm so excited for autumn this year, and this last week has brought the beginning of some slightly chillier weather to the UK. To celebrate, I decided to whip up a batch of some warming cinnamon muffins!
These muffins are about as simple as a recipe can get. There are no tricky techniques or expensive equipment required, and it's very customisable. I did add a crumble top to this recipe, which is very straightforward to make, but not essential if you don't want it.
The Muffin
I find the most important part of any muffin recipe is the moisture. As muffins don't usually have any form of frosting, they can be too dry if the mixture itself isn't quite right. I opted for oil in the recipe rather than butter as I've always found it works better, and it saves me from needing to add other wet ingredients such as yoghurt. I try to keep recipes as simple as I can where possible to keep them accessible to everyone, and this recipe is a great one if you're limited budget-wise on what you can bake.
I've included cinnamon in the muffin itself as well as dusting it over the top. You could also add ginger, mixed spice or nutmeg if you wanted to. If you are adding extra spices, I recommend tasting your mixture as you go just to make sure you're not too heavy-handed with them. I love a nicely spiced muffin as much as the next person, but I also don't want them to be a throwback to the cinnamon challenge days!
The Crumble
If you follow my TikTok, you may have seen me mention crumble top muffins in one of my recent videos. They're a big trend at the moment and I can absolutely see why. They're a really easy way of elevating your muffins and giving them that "bakery look". The crumble is just made of butter, brown sugar and flour, and takes about 5 minutes to do, if that!
Method:
Preheat your oven to 170c fan and line your tray with 12 muffin cases
Beat your eggs in a bowl using an electric mixer for about a minute until it starts to look light and frothy
Add your oil and milk and mix until these are combined, then add your golden caster sugar and mix again until your mixture is fully combined and fairly smooth
Add your self-raising flour and 1 Tsp of cinnamon as well as any other spices you want to include and mix these in. Be careful not to overmix at this stage, I recommend doing it by hand if you're not confident about how long to mix for!
Fill each of your cupcake cases with about two tablespoons of the mixture
In a separate bowl, add your unsalted butter, plain flour and soft brown sugar and rub it together with your fingers until it resembles crumbs. It's usually easier to do this with cold butter.
Sprinkle some of the crumble you've just made over the top of each muffin and then pop them in the oven to bake for 22-24 minutes
Remove your muffins from the oven. You'll know they're done if they spring back when pressed and are golden on top.
Mix your remaining teaspoon of cinnamon with some sugar and sprinkle it over the top of your muffin
Leave them to cool
If you'd like to decorate your muffins like mine, you can make a small amount of icing by mixing icing sugar and milk. I usually eyeball this until it's at the right consistency and then dribble it over the top.
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