Ingredients
Scale
Muffins
- 4oz (1/2 Cup) Vegetable Oil
- 66 Grams (1/3 Cup) Granulated Sugar
- 66 Grams (1/3 Cup) Light Brown Sugar
- 1 Large Egg, at room temp.
- 4oz (1/2 Cup) Buttermilk
- 2 Teaspoons Pure Vanilla Extract
- 156 Grams (1 1/4 Cups) All-Purpose Flour/ Plain Flour
- 1 1/2Teaspoons Baking Powder
- 1/2 Teaspoon Salt
Cinnamon Sugar Topping
- 1/4 Cup (4 Tablespoons) Butter, melted
- 66 Grams (1/3 Cup) Granulated Sugar
- 1 Teaspoon Ground Cinnamon
Instructions
- In a large bowl mix together the vegetable oil, granulated sugar, light brown sugar, egg, buttermilk, and vanilla extract.
- Place a large fine mesh sieve over the wet ingredients and sift in the all-purpose flour, baking powder, and salt. Gently mix to just combine, do not overmix. Let the batter rest for ten minutes while you preheat the oven to 425F/218C and grease 8 cavities in a muffin tin with non-stick baking spray. I spread the muffins between cavities so there is more room for the hot air to circulate.
- Using a large scoop divide the batter between 8 cups. Bake for five minutes then reduce the temperature to 350F/180C and bake for an additional 10 to 13 minutes, or until a toothpick inserted comes out clean, and the muffin tops bounce back if you gently press them.
- Let cool in the pan for 5 minutes before carefully transferring to a wire rack.
- In a small bowl add the melted butter and in a another small bowl mix together the sugar and cinnamon. Dip the muffin into the butter then directly into the sugar mixture to coat the muffin. Set aside to cool then enjoy. Store any leftovers in an air-tight container.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
