Wholesome Cinnamon Breakfast Muffins

5. Mix with a rubber spatula just until you can no longer see flour. The mixture will be fairly thick, thick enough to stay in a mound in in the muffin tin (see step 6 photo).

6. Fill – Fill the holes in a muffin tin sprayed with oil or lined with muffin cases. Use all the mixture – it will mound above the rim, like pictured, guaranteeing muffins with lovely domed tops! You don’t need to worry about overflow with these muffins, they will rise and dome.

💡An ice cream scoop with a lever is a fast way to fill muffin tins evenly and neatly.

7. Bake for 25 minutes or until the muffins are a deep golden brown and a skewer inserted into the middle comes out clean.

8. Cool in the muffin tin for 5 minutes then transfer to a rack to cool for at least another 5 minutes before grabbing one! Don’t skip the cooling time. The muffins are quite fragile when piping hot so are susceptible to breaking when you lift it out of the muffin tin. The resting time also allows the middle to finish cooking (it will taste a little under-cooked if you eat it straight away, something impatient people like me will have experienced first hand).

You can eat these plain – they are full of flavour and the crumb is so soft and tender, it’s great even at room temperature.

But I highly encourage experiencing these at least once with a smear of lightly salted butter. Softened. Don’t try to spread rock hard butter on this soft muffin, you’ll smush the crumb!

Bake them this weekend to tuck into lunch boxes next week, for after school snacking, book club, and breakfast on the run. Fitting for so many purposes! And a great shelf life of 5 days. Enjoy!