I enjoy a muffin, but often they are dense and heavy. If I splurge and indulge, I want a yummy and light treat. After experimenting with recipes, I settled on one that my family love.
Preheat oven to 375 F. Spray the cups of a muffin pan with cooking spray.
In a mixing bowl, whisk together:
- 1 1/2 cups all-purpose flour
- 1 Tbsp. baking powder
- 3/4 tsp. fine sea salt
- 1/2 cup sugar
In a separate bowl, whisk:
- 1 egg (room temperature, beaten)
- 1 cup milk
- 1/2 stick butter, melted
- 1/4 cup coconut oil
- 1 tsp. pure vanilla extract
Pour liquid ingredients into the dry. Whisk just until batter is smooth. Don’t over-beat. Set aside.
In a small bowl, combine:
- 1/4 cup brown sugar
- 1 tsp. ground cinnamon
Fill each muffin cup with batter just shy of halfway. Add 1 tsp. cinnamon-brown sugar mixture to each muffin. Layer 1 Tbsp. batter followed by 1 tsp cinnamon-brown sugar mixture. Using a knife or skewer, swirl batter with the cinnamon-brown sugar.
Place muffin pan on the center rack of oven. Bake for 20 minutes or until a toothpick inserted in a muffin tests clean. Remove muffins and cool on a rack.