Cinnamon Sugar, Cardamom Muffins

These were sooo good and my whole family loved them. I got up early on the weekend and made these for breakfast and they were so tasty I made a second batch so I could share this yummy recipe you. Let’s get baking!

INGREDIENTS FOR MUFFIN:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 1/2 teaspoons baking powder
• pinch of salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon cardamom
• 1 teaspoon vanilla extract
• 1 large egg
• 1/2 cup milk
• 1/4 cup olive oil

FOR THE TOPPING:

• 1/3 cup granulated sugar
• 2 teaspoons ground cinnamon 
• 1 teaspoon cardamom
• 5 tablespoons melted butter

DIRECTIONS:

1. Preheat the oven to 350 degrees F and line a mini muffin tray with cupcake liners.
2. In a large bowl whisk the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cardamom. set aside.
3. In a small bowl, beat the egg with a fork or whisk. Add in the milk, vanilla, and oil. make sure it’s well combined
4. Make a small dent or well in the middle of the dry ingredients. Pour in the wet and mix and fold with a spatula until just combined. Careful not to over-mix though. 
5. With an ice-cream scoop, spoon the thick batter into muffin tin. Bake for 14-15 min. or until toothpick is inserted and comes out clean. Let set at least 5-10 minutes.

DIRECTONS FOR TOPPING:

1. In a small bowl, mix together the cinnamon, sugar, and cardamom with a fork or small whisk.
2. Melt the butter in a microwave. Turn the muffin upside down and dip in the butter then straight into the sugar mixture. All done. Enjoy!

TIPS:

• You can use butter in place of the oil if you want but I found that oil makes the muffins moist, springy, and fluffy
• You can make large muffins if you want, bake for 22-25 min. at 350 degrees F
• These muffins last 3 days  in an airtight container
• The muffins taste even better when served warm 🙂

Thanks for baking with me!

~ Natalie