Cinnamon muffin

Cinnamon Muffin, there is something about cinnamon that always says welcome in a home. It fills the air with a warm comforting essence. Cinnamon Muffin is the first muffin I learnt to make and it still has a special place in my culinary heart. It is easy to make and tastes great, essentially one of my go-to snacks in an emergency.

They are tender and moist, and with the warm and fragrant aroma of cinnamon, you will keep going back for more.

Note:

Never over mix your muffin batter. Once all dry ingredients are moistened, stop mixing. Over mixing will produce a tough, heavy, flat and crumbly muffin.
Lumps are good. Batter should have some lumps and be uneven. This is what gives muffins their crusty, lumpy and uneven tops.
Use a wooden spoon or balloon whisk to mix muffin batter as against an electric mixer, to reduce the likelihood of over mixing.
Fill muffin cups about three-quarter full. Do not over fill or the muffins will come out flat.
Standard sized muffin cups, 2-by-1¼_–inches were used in this recipe, it will contain about ¼ to 1/3 cup of batter

To make Cinnamon Muffin

3 cups flour 
1 tablespoon baking powder 
½ teaspoon baking soda 
½ teaspoon salt 
1 tablespoon ground cinnamon 
2 teaspoons ground ginger 
1¼ cups milk 
3 eggs 
1 cup butter, melted and cooled 
2 cups dried mixed fruit 
¾ cup brown sugar, packed 
¾ cup white sugar

Preheat oven to 180°C, brush 16 to 18 muffin cups with butter, or oil, or fill with paper liners.

Sift and mix together, flour, baking powder, baking soda, salt, cinnamon, and ginger, in a bowl and set aside.

In another bowl, mix together milk, eggs, and butter.

Add flour mixture into milk mixture and stir to just combine.

Add fruit, brown sugar, and white sugar and stir gently to combine and spread the fruit evenly. Fill muffin cups up to three-quarter full.

Bake for 20 to 25 minutes, until a skewer inserted into the middle, comes out clean.

Cool in cups for 5 minutes then remove and cool completely on a wire rack.

You can sprinkle a cinnamon-sugar mix on top of the cinnamon muffins before baking for a double whammy of cinnamon warmth.

Serve as a snack or for breakfast, with coffee, tea or any drink of your choice.

Storage:

These Cinnamon Muffins will generally last about 3 days at room temperature, well covered with aluminium foil or plastic wrap.
If wrapped in heavy duty foil, plastic or freezer bag, and placed in the freezer, it will last for 2 to 3 months.
Thaw frozen muffins completely at room temperature or reheat from frozen, wrapped in foil, at 180°C for 10 to 15 minutes in the oven.
In the microwave oven, reheat unwrapped muffin on high for 30 seconds. Do not wrap in foil if warming in the microwave oven.

If you enjoyed my Cinnamon muffin, you will also enjoy my Banana muffins, Sweet Potato Muffin, Sesame seed Muffin and Healthy Mango Muffin with coconut crumbs.

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