Cinnamon Sugar Muffins With Crumble
An easy recipe for Cinnamon sugar muffins with crumble.
Ingredients
Muffins
- 90 g melted butter
- 50 g sour cream
- 2 tbsps strawberry puree
- 40 ml oil
- 250 g brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 280 g flour cake
- 1 tsp ginger
- 2 tsps cinnamon
- ¾ tsp nutmeg
- ½ tsp cardamom
- ¼ tsp badian
- 12 g baking powder
- a pinch of salt
Cinnamon sugar
- 50 g melted butter
- 140 g brown sugar
- 1 tsp cinnamon
Crumble
- 50 g melted butter
- 100 g regular white sugar
- 85 g flour
Instructions
Muffins
- Preheat the oven to 210°C. Prepare a muffin tin and paper cups.
- Prepare a bowl – add eggs, vanilla extract, melted butter, oil, and brown sugar. Whisk with an egg whisker until fully combined for 2-3 minutes. It should have a creamy consistency.
- Add sour cream, and strawberry puree and mix again. Add flour, spices, and salt. Mix with an egg whisker until the flour disappears. Let the batter chill.
Cinnamon sugar
- In the meantime prepare cinnamon sugar. In a bowl mix melted butter, brown sugar and cinnamon.
- Cinnamon sugar should be thick enough but still manageable to pour.
Crumble
- In a bowl mix with a fork melted butter, sugar, and flour. It should have the consistency of a crumble.
- Prepare a baking tin and paper cups. Fill ½ of the cup with muffin batter, add cinnamon sugar, and fill the paper cup to the top. Add crumble. Don't forget to use every single muffin hole for the muffins to rise. Bake for 5 minutes, then decrease the temperature to 180°C and bake for 10 minutes or until the toothpick comes out clean. Take the muffins out of the oven and let them completely.