I posted about this on my Instagram over the Holidays. It was a recipe I modified while baking with my favorite aunt in México. It’s about three weeks late in posting, but here goes.
Yield: About 18-20 muffins
- 1/2 c unsalted butter
- 3/4 teaspoons ground cinnamon
- 3/4 c sugar
- 2 c flour
- 3 to 4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 salt
- 1 tsp vanilla extract
- 2 eggs
- 1/2 c milk
- about 2 tbsp powdered sugar, for topping.
- Butter and flour muffin pan (I used a 12-muffin one)
- Mix flour, baking powder, baking soda, salt and cinnamon in a bowl. Set aside
- In a large bowl (or in the electric mixed one, if you have it), beat the butter and sugar until light and fluffy, about 4 minutes.
- Add vanilla
- Add eggs one at a time, making sure to beat well in between each addition
- Lower speed and alternate adding the dry ingredients and the milk
- Batter should feel heavy. If too dry, add a little more milk.
- Pour about two tablespoons of dough per muffin space.
- Bake for about 20 minutes or until muffins are golden brown.
- Remove from oven and let cool a bit. Remove them from pan carefully, while still hot, otherwise they will stick to the pan.
- When fully cooled, top with powdered sugar.