Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula until just combined. Be careful not to overmix.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the muffins are baking, prepare the cinnamon sugar topping by combining the cinnamon and sugar in a shallow bowl.
- Once the muffins are out of the oven, let them cool in the muffin tin for a few minutes before carefully dipping each muffin top into the melted butter, then rolling them in the cinnamon sugar mixture.
Notes
For best results, bring milk to room temperature before mixing.
Do not overmix the batter.
Do not overbake the muffins.
Let the muffins cool in the pan before transferring to a wire rack to help them set.
Leftover muffins can be stored at room temperature in an airtight container for up to 3 days. Store them in the refrigerator for up to a week.
To reheat, microwave for 15-20 seconds or warm in a 350°F (175°C) oven for 5-7 minutes.
Do not overmix the batter.
Do not overbake the muffins.
Let the muffins cool in the pan before transferring to a wire rack to help them set.
Leftover muffins can be stored at room temperature in an airtight container for up to 3 days. Store them in the refrigerator for up to a week.
To reheat, microwave for 15-20 seconds or warm in a 350°F (175°C) oven for 5-7 minutes.