John Myers
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Cinammon Muffins
The perfect cinammon muffins recipe with a picture and simple step-by-step instructions.
dough
- 125 g Butter
- 2 piece Organic eggs
- 60 g Powdered sugar
- 2 packet Vanilla sugar
- 250 g Creme fraiche Cheese
- 200 ml Milk
- 330 g Flour
- 1 tsp Baking soda
- 1 tsp Baking powder
- 1 pinch Salt
- 1 tbsp Lemon juice
filling
- 40 g Chopped nuts that you have
- 30 g Brown sugar
- 1 tbsp Cinnamon
- For the batter, mix melted butter with eggs, powdered sugar, vanilla sugar and milk in a bowl. In another bowl, mix the flour with baking soda and baking powder. Add the flour mixture to the egg mixture and mix.
- Roughly chop the nuts (I mixed macadamia with hazelnut today), mix with cinnamon and brown sugar.
- Line (or butter) a (normal) muffin tin with 12 molds and fill the molds with half of the batter. Now fill a large spoonful of nut, cinnamon and sugar mixture into each mold. Spread the rest of the dough on the molds.
- Preheat the oven to 170 degrees, bake the muffins for about 35 minutes, until they are lightly brown on top. If you love cinnamon, you can sprinkle it with cinnamon powdered sugar. They are especially wonderful when enjoyed warm!
- I got the recipe from a friend who comes from America, I have converted the amounts because the information is given with cups, i.e. ML, and I also have such cups for baking. In the original they are also made with sour cream, i.e. with sour cream, but I prefer them with creme fraiche.
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