Cinnamon crumb muffins + and some movie spoilers

Even though “The Hurt Locker” is not part of my all time favorite movies list and the Oscars are never fair, I have to say that it was wonderful seeing Kathryn Bigelow winning the award – for being a woman and for winning it over James Cameron. :D

But I have to complain about something and if you haven’t watched the movie yet, please, go straight to the recipe:









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How could she get Ralph Fiennes *sigh* and Guy Pierce killed so quickly? That was such a waste! You should have seen the look on my face while watching the movie... :S

That reminds me of this recipe: if I’m going to make cinnamon muffins, there will be A LOT of cinnamon on them – otherwise, why bother? :)

Cinnamon crumb muffins
adapted from Baking: From My Home to Yours

Streusel:
½ cup (70g) all purpose flour
½ cup (88g) light brown sugar, packed
1 teaspoon ground cinnamon
5 tablespoons (70g) cold unsalted butter, cut into bits

Muffins:
2 cups (280g) all purpose flour
½ cup (100g) caster sugar
1 tablespoon baking powder
2 teaspoons ground cinnamon
¼ teaspoon salt
¼ cup (44g) light brown sugar, packed
½ cup (113g/1 stick) unsalted butter, melted and cooled
2 large eggs
¾ cup (180ml) whole milk
¼ teaspoon pure vanilla extract

Preheat the oven to 190°C/375°F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper cups. Place the muffin pan on a baking sheet.

Start by making the streusel: Mix the flour, brown sugar and cinnamon in a small bowl. Add the butter and use your fingertips to rub it into the flour mixture until it resembles coarse breadcrumbs. Set aside in the refrigerator for the moment.

Now, the muffins: in a large bowl, whisk together the flour, sugar, baking powder, cinnamon and salt. Stir in the brown sugar, making certain there are no lumps. In a large glass measuring cup or another bowl, whisk the melted butter, eggs, milk, and vanilla extract together until well combined. Pour the liquid ingredients over the dry ingredients and, with a fork, gently but quickly stir to blend. Don't worry about being thorough--the batter will be lumpy, and that is just the way it should be.
Divide the batter evenly among the muffin cups. Sprinkle some streusel over each muffin, then use your fingertips to gently press the crumbs into the batter.

Bake for about 20 minutes, or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

Makes 12 – I halved the recipe above, used 1/3 cup (80ml) capacity muffin pans and got 7 muffins