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Muffins with Cinnamon-Sugar Topping |
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Serves: 6 Print this Recipe(Muffins con Canela y Azucar) Category: Biscuits and Muffins Makes 6 small muffins Panaderias (bakeries) all over Mexico make these cupcake-like muffins. I often buy one on my morning walks, to enjoy with coffee. Mexicans use what is called "true" cinnamon (canela), also known as Ceylon cinnamon, rather than the cassia variety. Canela has a much softer bark, which is easier to grind and has a mellower, sweeter flavor. In the United States, you can find ground canela cinnamon in the Mexican section of most supermarkets. 2 tablespoons sugar 1 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred) 1 cup all-purpose flour 1 1/4 teaspoons baking powder 1/4 teaspoon salt 1/4 cup unsalted butter (1/2 stick), at room temperature 1/3 cup sugar 1 large egg 1/3 cup plus 2 teaspoons milk 1/2 teaspoon pure vanilla extract 1. In a small bowl, mix together the sugar and cinnamon. Preheat the oven to 375°. Butter 6 1/3-cup muffin cups. 2. In a medium bowl, whisk together the flour, baking powder, and salt. In another bowl, with an electric mixer, beat together the butter and sugar until fluffy about 1 minute. Add the egg and beat well. On slow speed, mix in the dry ingredients alternately with the milk and vanilla until combined. 3. Spoon the batter into the muffin cups until they are about 2/3 full. (Any extra batter can be baked in a small custard cup.) Sprinkle each muffin with about 1/2teaspoon of the cinnamon sugar. 4. Bake until lightly browned, 15 to 20 minutes, or until a tester inserted in the center comes out clean. Remove pan from the oven, and invert muffins on a rack. The muffins are best served warm from the oven. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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