Cinnamon spice muffins are quick and easy to make, and they're the perfect complement to a cup of coffee of tea. I've been eating these a lot lately - I love them because they're nice and moist and not too sweet. They're also really nicely spiced. I always find myself wanting spiced baked goods when fall rolls around. :D

I've chosen to keep these cinnamon spice muffins pretty plain, but I think they'd be amazing with a cinnamon sugar topping or maybe some streusel. If you like sweeter muffins, try playing around with toppings.

I think I may add a chopped apple to these the next time I make them, too! I have a feeling that will be amazing.

P.S. Big thanks to sunshiine for the awesome towel!! :D

Step 1: Ingredients + Tools

ingredients:

3/4 cup milk
1/3 cup canola oil or melted butter
3/4 cup lightly packed brown sugar (or 3/4 cup white sugar)
1 large egg
1 3/4 cups all purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves

If you use white sugar, you'll end up with a VERY blonde muffin. The brown sugar adds a little more flavor and color. As far as oils/butter go, you can really use whatever you like - coconut oil is great in these, and melted butter makes them amazing. I normally use canola oil because it's easy and makes them dairy free for me. :)

Milk is something else you can switch up - regular whole milk makes them nice and rich, but I typically use plain soy milk.

tools:

a standard size cupcake/muffin pan
paper liners

Step 2: Line Your Muffin Tin and Preheat the Oven

Line the muffin tin or spray with non-stick spray if you don't have any liners around. :)

Preheat the oven to 350 F / 175 C.

Step 3: Mix the Dry Ingredients Together

Mix the flour, salt, baking powder and spices together in a small bowl.

Step 4: Mix the Wet Ingredients Together

Mix the milk, oil, egg and sugar together until it's well blended and you don't see any big chunks of egg.

Step 5: Mix the Wet and Dry Together

I like to do this in a big measuring cup so it's easier to pour into the muffin tin!

Combine the wet and dry ingredients using a spatula. Scrape down the sides and bottom to ensure no dry spots remain. Mix just until it's combined - over mixing will make chewy muffins!

Step 6: Pour the Batter in the Tin and Bake

Divide the batter equally between the cups. They'll only be around 1/2 way full.

Bake on the middle rack of the oven for 20-24 minutes. Pull them out when the tops are nice and firm and lightly browned. A toothpick inserted in the middle of one should come out clean.

Step 7: Cool and Enjoy!

Get them out of the baking tin as soon as they're cool enough to handle and then let them hang out of a cooling rack. They're fantastic when they're warm but just as good the next day. :)

To store them, just keep them out of open air so they don't dry out. They're normally great for 3-4 days, but after that they do start to dry out a little.