Sinful Cinnamon Morning

Its been awhile since I made some baked goods for breakfast... so I took the oppoprtunity today to do just that! The sweet and comforting smell of cinnamon wafting from my kitchen was evident with my cinnamon streudel bakery muffins. The "quick" early versions of muffins may have started out as a form of small cake or possibly an adaptation of cornbread. Early versions of these muffins tend to be less sweet and much less varied in ingredients than their contemporary forms. Made quickly and easily, they were useful as a breakfast food. They also rapidly grew stale, which prevented them from being a marketable baked good. In the 1970s & 1980s, the decline in home-baking, the health food movement, the rise of the speciality food shop, and the gourmet coffee trend (exemplified by Starbucks) all contributed to the creation of a new standard of muffin. Preservatives in boxed muffin mixes, the addition of whole grains and natural ingredients and gourmet flavors that paired with the coffee trends all contributed to the way we identify muffins today.

Here is my recipe for cinnamon streusel bakery muffins:

2 cups all-purpose flour
3/4 cup white sugar
1 tablespoon baking powder
2 1/2 teaspoons cinnamon
1/2 teaspoon salt
3/4 cup half & half
1/2 cup butter or margarine, melted
2 teaspoons pure vanilla extract
1 egg, beaten

Streusel topping:
1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
1 1/2 teaspoon cinnamon
3 tablespoons cold butter

Heat oven to 400 degrees F.
Place oven rack in center of oven.
Lightly grease/spray cooking spray on the bottom an sides of a 6 jumbo muffin cup pan.
Combine flour, sugar, baking powder, cinnamon and salt in medium bowl.
Make a well in the center.
Beat milk, melted butter, vanilla and egg with a wire whisk in another medium bowl.
Pour milk mixture into the well of the flour mixture and stir just until moistened.
Don't over mix! Batter may still be slightly lumpy.
Combine flour, sugar and cinnamon for streusel in a small bowl.
Add cold butter and cut in with a pastry blender until mixture is crumbly.
Fill muffin cups half way with muffin batter.
Sprinkle about 1-2 tablespoons streusel over each muffin.
Fill muffin cups again to 2/3 full.
Sprinkle another 1-2 tablespoons streusel over each muffin.
Bake 18 to 20 minutes or until golden brown.
Toothpick inserted in center of a muffin will come out dry.

You can use this same recipe to make a cinnamon coffee cake or smaller muffins.

1 comment

  1. Joelen, you've just inspired me to visit my mom's house tomorrow AM very early to make these for her as a birthday surprise! These look AWESOME!!!!