Equipment Needed
- Standard 12-cup muffin tin
- Muffin liners or non-stick cooking spray
- Large mixing bowl
- Whisk
- Medium bowl or liquid measuring cup
- Small bowls for coating (one for melted butter, one for cinnamon sugar)
- Cooling rack
- Pastry brush or spoon
Step-by-Step Instructions
My process always begins with preparation. I preheat my oven to 350°F (175°C) and line my muffin tin with paper liners or grease it generously with butter or non-stick spray. This is crucial for easy removal. In my large mixing bowl, I whisk together the dry ingredients: flour, baking powder, both sugars, cinnamon, and salt. I take a moment to really whisk it well, breaking up any lumps in the brown sugar and ensuring the cinnamon is evenly distributed. This guarantees every bite is perfectly spiced.
In a separate medium bowl or large measuring cup, I whisk together the wet ingredients. I start with the milk and eggs, whisking until they’re completely smooth and homogenous. Then, I whisk in the slightly cooled melted butter and the vanilla extract. Pouring warm butter in can cook the eggs, so letting it cool for 5 minutes is a must. Once combined, I create a well in the center of my dry ingredients and pour the wet mixture in all at once.
Using my whisk or a rubber spatula, I gently fold the wet and dry ingredients together. I stop mixing the moment the last streak of flour disappears. The batter will be thick and a little lumpy—this is perfect! Overmixing is the enemy of a tender muffin; it develops gluten and leads to tough, dense results. I’ve learned this lesson the hard way. Using a cookie scoop or a spoon, I divide the thick batter evenly among the 12 prepared muffin cups, filling each about 2/3 to 3/4 full.(See the next page below to continue…)