My my, these are the most delicious thing I’ve ever put together using such simple ingredients. Also know as French Toast Muffins, they have a wonderful rich and crumbly texture – and the butter, sugar and cinnamon topping is just the right finishing touch.
I didn’t actually use all of the butter that the topping recipe calls for – I had about 20 g left over – but I think it’s easier to dip the muffins if there’s more butter in the bowl. But, I suppose you could use a pastry brush and brush the butter onto the last few muffins – I just used the leftover butter in baking that same day, thinking it couldn’t have been too contaminated by a baked muffin top.
Sugar Cinnamon Muffins
350 ml all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
125 ml sugar
75 g butter, melted
125 ml milk
50 ml sugar
1/2 teaspoon cinnamon
50 g butter, melted
Preheat oven to 175 C. Lightly oil 8 holes of a 12-hole muffin tin.
Sift together the dry ingredients, stir. Add wet ingredients and stir until just combined. Do not overmix.
Divide batter between the 8 muffin tin holes.
Bake for 20-25 minutes, or until just beginning to turn golden.
To make topping: mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the top of each muffin in butter and then roll in sugar&cinnamon mix.