Prep Time:
Yield:
Category:
Method:
Cuisine:Description
Easy Breakfast Muffins – for busy mornings when you need breakfast on the go. These super soft (maybe even softer than this delicious Custard Cake), homemade muffins are much healthier than fast food, plus they are FREEZABLE! These muffins are a delicious brunch recipe or after-school snack for kids, especially for picky eaters.
Ingredients
For batter:
- 1/3 cup unsalted butter-softened
- ½ cup sugar
- 1 egg-room temperature
- ¼ cup plain Greek yogurt-room temperature
- 1 teaspoon vanilla
- ¼ cup milk-room temperature
- 1 ½ cup all-purpose flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon cinnamon (or more to taste)
For coating:
- 1/4 cup unsalted butter-melted
- ½ cup sugar
- ½ –¾ teaspoon cinnamon (or more to taste)
Instructions
- Place the oven rack in the center position and preheat the oven to 425F. Spray standard muffin pan with cooking spray. This recipe makes 8 muffins.
- First, in a bowl stir together flour, baking powder, salt and cinnamon, set aside.
- In large bowl beat 1/3 cup softened butter on high speed for a minute. Add sugar and cream on medium speed. Then, add egg and vanilla mix just to combine. Now, add Greek yogurt and milk and mix just to combine, do not over mix.
- Stir in dry ingredients mix. The batter should be thick.
- Using large ice-cream scoop dollop the batter in muffin cavity (it should be 2/3 – ¾ full). Bake for 5 minutes at 425F then REDUCE THE OVEN TEMPERATURE TO 350 F and bake for 15- 18 minutes at 350 F until toothpick inserted in the center comes out clean.
- Coll the muffins for 5-10 minutes. For that time melt the butter and stir cinnamon and sugar in a small bowl. Brush each muffin generously with melted butter and roll in cinnamon sugar mixture.Place on a rack to cool completely.
- Store in an airtight container at room temperature for a few days or freeze for longer storage. Before using frozen muffins, thaw them in the fridge overnight and reheat if desired.