Jumbo Brown Sugar Cinnamon Muffins

Ingredients

• 360 g all purpose flour
• 2.5 tsp baking powder
• 0.5 tsp baking soda
• 0.75 tsp fine salt
• 2 tsp ground cinnamon
• 113 g unsalted butter (melted and slightly cooled)
• 150 g granulated sugar
• 100 g light brown sugar (packed)
• 60 g neutral oil
• 2 large eggs
• 120 g full fat sour cream (can substitute Greek yogurt)
• 80 g whole milk
• 0.5 tbsp vanilla extract
• 73 g brown sugar (for cinnamon sugar mixture)
• 1.5 tsp cinnamon (for cinnamon sugar mixture)

Steps

1. 1

   Preheat your oven to 425°F (220°C). Line a jumbo muffin pan (6 cups) or a standard 12-cup muffin pan with liners, or lightly grease the pan.

2. 2

   In a small bowl, mix together 73g (1/3 cup) brown sugar and 1 1/2 tsp cinnamon to create the cinnamon sugar swirl. Set this aside.

3. 3

   In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and 2 tsp ground cinnamon until well combined.

4. 4

   In a large bowl, whisk together the melted butter, granulated sugar, and 100g (1/2 cup) light brown sugar until combined.

5. 5

   Add the neutral oil, eggs, sour cream (or Greek yogurt), milk, and vanilla extract to the butter mixture. Whisk until the mixture is smooth.

6. 6

   Add the dry ingredients to the wet ingredients. Gently fold them together with a spatula until just combined. Do not over mix, as this will result in tough muffins.

7. 7

   Fill each muffin cup about halfway with the batter. Sprinkle a layer of the prepared cinnamon sugar mixture over the batter in each cup.

8. 8

   Add the remaining batter on top, filling the muffin cups about 3/4 full. Sprinkle any remaining cinnamon sugar on top of each muffin.

9. 9

   Use a toothpick or skewer to gently swirl the top layer of cinnamon sugar through the batter.

10. 10

    Bake at 425°F for 5 minutes. This initial high heat helps the muffins rise quickly.

11. 11

    Without opening the oven door, reduce the temperature to 350°F (175°C).

12. 12

    Continue baking for 25-28 minutes if using a jumbo pan. If using a standard 12-muffin pan, bake for an additional 12-20 minutes, checking at the 12-15 minute mark to ensure they don't overcook.

13. 13

    Let the muffins cool in the pan for 5-10 minutes before removing them to a wire rack to cool completely.

Notes

For the best texture, ensure your butter is slightly cooled before adding to the sugars. If making standard-sized muffins, keep a close eye on the oven after reducing the temperature, as they bake significantly faster than jumbo ones.

Nutrition per serving

• muffins
• breakfast
• baking
• cinnamon
• brown sugar
• fall recipes
• snack