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Cinnamon Spiced Muffins
Cinnamon Spiced Muffins are a warm welcome to the day! These fluffy muffins come out steaming with aroma. Then they are brushed with butter and topped with cinnamon to unlock the lightly spiced crumb. A perfect autumn snack when served with Pumpkin Spiced Hot Chocolate!
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 10 -12 large muffins
Serves: 8
Ingredients
Muffins:
- 1 ½ cups all-purpose flour
- ½ cup white granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground Chinese five spice
- 1 large egg, beaten
- 1 cup whole milk
- ⅓ cup unsalted butter, melted
- ¼ cup raisins, optional
- ¼ cup chopped nuts, optional
Cinnamon Sugar Toppings:
- ¼ cup unsalted butter, melted
- 3 tablespoons sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon Chinese five spice
Directions
Preheat the oven to 400°F. Line 12 standard-size muffin cups with jumbo paper liners.
Whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, and Chinese five spice in a large mixing bowl.
In a small mixing bowl whisk together egg, milk, and butter until combined.
With a rubber spatula stir wet ingredients into dry until just incorporated. Fold in raisins and nuts in the batter if desire.
Divide the batter between muffin cups, about a ⅓ cup batter per liner.
Bake muffins 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out clean. Transfer to a cooling rack.
Prepare cinnamon topping in a small bowl by mixing cinnamon and Chinese five spice into sugar. Brush warm muffins with melted butter then dip muffin into cinnamon sugar mixture until lightly coated. Tap off the excess topping. Best served warm!
To store, in an airtight container at room temperature up to a week or make ahead and freeze for up to 3 months.
