This cinnamon muffin recipe is pretty basic and has been in my collection for quite some time. I tend to forget about it but always love the warm feeling I get when take a bite of these moist muffins. This recipe calls for a 1/2 a cup of milk. I have used everything from skim to half an half just depending what I have the most of. The heavier the milk, the moister the muffins tend to be.
Cinnamon Muffins – Yields 6 Jumbo Muffins.
1 stick of butter, 1 C sugar, 2 eggs, 1 1/2 C flour, 2 tsp. baking powder, salt, 2 TB Cinnamon, 1/2 tsp. allspice, dash of nutmeg and 1/2 C milk.
Streusel – 1/3 C Sugar, 1/4 C brown sugar, 3 TB flour, 1/4 tsp. cinnamon and 2 TB melted butter. Blend sugars, flour and cinnamon. Use a fork to blend in melted butter until you get a crumbly base. Add more flour to make it crumblier.
Preheat oven to 350 degrees. Soften butter, then stir in sugar. Beat eggs and incorporate into the butter/sugar mixture. In a separate bowl, stir together flour, baking powder, salt, cinnamon and allspice and nutmeg. Add your flour mixture to the egg mixture, alternating with milk. Pour into greased muffin pans and top with streusel mixture. Bake 20 minutes. Cool completely before removing from pan.