Where did the muffin come from?
The name is first found in print in 1703, spelled moofin; it is of uncertain origin but possibly derived from the Low German Muffen, the plural of Muffe meaning a small cake, or possibly with some connection to the Old French moufflet meaning soft as said of bread.The typical American muffin is similar to a cupcake in size and cooking methods. These can come in both savory varieties, such as corn or cheese muffins, or sweet varieties such as blueberry or banana.
1 ¾ cups all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon salt
1/4 teaspoon nutmeg
3/4 teaspoon cinnamon
1/4 cup vegetable oil
2/3 cup granulated sugar
1 cup milk
For the Cinnamon Sugar Topping:
1/4 cup butter, melted
1/3 cup granulated sugar
1 Tablespoon cinnamon
Preheat the oven to 350º F. Whisk together the flour, baking powder, salt, nutmeg, and cinnamon.
In a separate large bowl, whisk together the oil, sugar, egg and milk.
Add the flour mixture to the oil and milk mixture and stir just until combined.
Coat a standard 12-cup muffin pan well with nonstick cooking spray and divide the batter evenly among the cups.
Bake for 15 to 18 minutes, until a toothpick inserted into the center of one muffin comes out clean.
Run a knife around the sides of each of the muffins and shake them out of the pan while still hot. Place them on a wire rack while you assemble your toppings.
In a small, shallow bowl, melt the butter.
In another small, shallow bowl, combine the sugar and cinnamon.
Dip each muffin first in the butter, then into the cinnamon-sugar, swirling to coat all sides.
Let cool for a few minutes on a wire rack so that the butter and sugar can harden slightly before serving.
Nutrition Information for 1 Muffin: Calories 220, Total Fat 9.2 g, Total Carbohydrate 31.5 g, Dietary Fiber 0.5 g, Sugars 17.6 g, Protein 3.1 g
Recipe adapted from Tasty Kitchen, Pinterest