Sugar-Top Cinnamon Vanilla Muffins
 
Prep time
Cook time
Total time
 
Serves: 3 dozen mini muffins
Ingredients
Muffins
  • 1 cup all-purpose flour
  • ¾ cup whole wheat flour
  • ½ cup brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 cup applesauce
  • ½ cup milk
  • ¼ cup oil (vegetable, olive or coconut oil)
  • ¼ cup pure maple syrup
  • 3 tablespoons plain greek yogurt
  • 1 teaspoon vanilla extract
Topping
  • 2 tablespoons butter
  • 1 tablespoon granulated sugar
  • ½ teaspoon ground cinnamon
Instructions
Muffins
  1. Preheat oven to 350 degrees.
  2. In a large bowl, whisk together all-purpose flour, whole wheat flour, brown sugar, baking powder, salt and cinnamon.
  3. In a medium bowl, whisk together applesauce, milk, oil, syrup, yogurt and vanilla.
  4. Stir wet ingredients into the dry ingredients until just combined.
  5. Scoop muffin batter into a greased (or paper-lined) muffin tin, filling each cup about ¾ full.
  6. Bake at 350 degrees for 12 minutes for mini muffins; or 17-18 minutes for regular-size muffins
  7. Let muffins cool slightly in the pan before moving them to a cooling rack to continue cooling.
Topping
  1. In a small bowl, melt the butter. In a separate bowl, mix together the sugar and cinnamon.
  2. While muffins are still slightly warm, use a pastry brush or small spoon to brush the top of each muffin with a little melted butter. Sprinkle lightly with cinnamon sugar. Eat immediately or let cool completely and store for 2-3 days in a covered container. You can also freeze the muffins in a freezer bag for up to 1 month.
Notes
I like to use a cookie scoop to scoop out the muffin batter. Each cup gets an equal amount of batter and the scoop shape gives the muffins a round top.
Recipe by Sweet Peas and ABCs at https://www.sweetpeasandabcs.com/sugar-top-cinnamon-vanilla-muffins/