Let the fall baking season commence! Sure, I know others may have jumped in weeks ago, but I like to wait for cooler weather and leaves tinged with color. This weekend, I got my wish – cool, rainy weather, leaves under foot, and an excellent reason to turn on the oven and make a batch of muffins.
In a nod to the season at hand, these muffins are laced with a cinnamon and brown sugar swirl. The crumb is wonderfully delicate – cakey, with a hint of tang – contrasting beautifully with the spicy sweet cinnamon layers. Since it’s made with yogurt and butter, though, the dough will be a bit sticky. You’ll need to work fast as you carefully spoon in the layers. Have a few clean spoons on hand in case the ones you’re using get sticky!
What You Need
Makes 12 muffins
- 3/4 cup plain whole milk yogurt, room temperature
- 1/4 cup milk, room temperature
- 2 eggs, room temperature
- 8 tablespoons unsalted butter, melted and cooled
- 7 tablespoons dark brown sugar
- 1 tablespoon ground cinnamon
- 2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1/4 teaspoon sea salt
- 1/2 cup granulated sugar
Preheat the oven to 400 degrees F. Butter a 12-cup muffin tin. Set out yogurt, milk, and eggs to come to room temperature. Melt butter; set aside to cool. In a small bowl, use a fork to mix cinnamon into brown sugar; set aside.
In a large mixing bowl, combine flour, baking powder, baking soda, and sea salt. In a smaller bowl, use a fork to whisk together yogurt, milk, eggs, butter, and sugar. Fold wet ingredients into the dry. Using two spoons to handle the sticky dough, spoon approximately one tablespoon into each muffin cup; press gently with the back of a spoon. Sprinkle with a layer of the brown sugar and cinnamon mixture.
Spoon and press in another layer of dough, followed by another layer of cinnamon sugar. Use a toothpick or popsicle stick to swirl the cinnamon. Top off with a final layer of muffin dough and a sprinkle of cinnamon sugar. (Muffins cups should be just about full.)
Slide muffin tin into oven and bake for 15 – 20 minutes, or until a toothpick inserted in the center comes out with just a few crumbs attached. Cool for 10 minutes, carefully remove from muffin tin, then cool muffins completely.
Muffins will keep well covered at room temperature for 2 days.
Cozy up with a mug of hot coffee or cider and enjoy!