You know what the best thing is about making these muffins? I had all the ingredients right here at home! I whipped these up in no time flat. And the second best part of making these muffins is that you can put any ingredient in the batter. I used cranberries and raisins, but if you are more of a blueberry or chocolate chip muffin kind a person, go ahead and use them!
Breakfast Muffins with Cinnamon Sugar
- 2 cups flour
- 1 TBSP baking powder
- ¼ cup sugar
- ¾ tsp salt
- 2 eggs
- 1 cup milk
- ½ cup canola oil
- 1 ½ tsp vanilla extract
- Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray or line muffin cups with paper liners
- In a medium bowl, combine flour, baking powder, sugar, and salt. In a large bowl, beat eggs, milk, oil, and vanilla for 1 minute on medium. Add flour mixture. Beat until no streaks of flour remain. Here is the part where you add in your cranberries, raisins, blueberries, etc…whatever you want! Stir in about 1 cup of the fruit you are adding.
- Spoon batter into muffin cups. Sprinkle muffin tops with a mixture of 3 TBSP sugar and 1 tsp cinnamon. Bake for 18-20 minutes or until tops of muffins spring back when pressed lightly. Transfer muffins to a rack to cool slightly.
**Recipe adapted from Parade Magazine