Cinnamon Toast Muffins

It’s no secret that I have a thing for muffins. I love each recipe for a different reason and the reason why I love this recipe, besides the fact that they taste amazing, is because when it’s grocery shopping day and the fridge and cupboards are bare and it looks like the only options for breakfast are a half of a cucumber or mayo, then these will always save the day. The ingredients are usually always on hand and they are so quick to whip up. Five minutes tops and they’re in the oven cooking while you’re searching for lost shoes and signing parent notices before school starts. So yummy, so quick, so easy—I’m so all over that.

1-¾ cup flour
1-½ teaspoon baking powder
½ teaspoon salt
½ teaspoons nutmeg
½ teaspoons cinnamon
⅓ cup vegetable oil
¾ cups white sugar
1 egg
¾ cups milk

¼ cups butter
⅓ cups white sugar
1 tablespoon cinnamon

Preheat oven to 350 and line muffin tin. Combine flour, baking powder, salt, nutmeg and cinnamon. In a separate bowl, combine oil, sugar, egg and milk. Add dry ingredients and stir only to combine. Fill 12 muffin cups 2/3 full and bake for 15-20 minutes. For the topping, melt the butter in a bowl. Combine the white sugar with the cinnamon in another bowl. While muffins are still hot, dip in butter, then into the sugar/cinnamon mix. Let cool.

*Source: unknown

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