This is a variation on my Cinnamon Doughnut Muffins. Both recipes are great for when you have only the bare baking basics lying around. While these may seem to have a simple and straightforward flavor, these muffins turn out sweet and tasty on their own, and are also very versatile if you want to top them off with frosting. Try them with cream cheese, chocolate or strawberry.
My siblings would probably be interested in knowing that these turn out pretty similar to our mom’s family recipe for reception cake.
- Flour 625 ml 2 ½ cups
- Baking powder 10 ml 2 tsp
- Salt 5 ml 1 tsp
- Butter, at room temperature 225 g 1 cup
- Granulated white sugar 375 ml 1 ½ cups
- Eggs, beaten 2
- Vanilla extract 5 ml 1 tsp
- Milk 250 ml 1 cup
- Preheat oven to 350°F / 180°C.
- Line your muffin molds with papers or use silicone molds. These muffin stick a lot and no amount of greasing the molds really helps.
- In a large bowl, combine the flour, baking powder and salt.
- In a separate bowl, cream together the butter and sugar.
- Add the eggs and vanilla to the sugar mixture.
- Add half the sugar mixture and half the milk alternatively to the dry ingredients and stir until well combined. Don’t over-mix it though, a lumpy batter is good.
- Bake for 20-25 minutes or until an inserted toothpick comes out with no more than a few crumbs on it.
Makes about 12 muffins. You can also make these in smaller molds and top them off with icing as a nice variation on cupcakes for parties.