Cinnamon Strudel Cake is a classic breakfast treat. This is a great spin on that classic. Light and fluffy, these muffins pack one great flavor and a reminiscent of cafes across the world.
Full time 45 minutes
Makes 12 jumbo muffins
You will need:
3/4 cup light brown sugar
1 tbsp cinnamon
1 egg, beaten
2 cup flour
3/4 cup milk
1/2 cup sugar
1/2 cup butter, melted
1/4 cup light brown sugar
1 tbsp baking powder
1 tsp cinnamon
1 tsp vanilla
1/2 tsp salt
Let us begin:
Preheat oven to 400' and line 12 jumbo muffin cubs with paper liners.
In a small mixing bowl, combine the filling ingredients and mix well with a fork to break any lumps in the brown sugar. Set aside.
In a large mixing bowl, combine all the dry ingredients for the muffins.
Add in the liquid ingredients and whisk until smooth.
Fill the muffin cups 1/3 of the way.
Cover better with roughly 1 tbsp filling.
Fill muffin cups with remaining batter approximately 2/3 of the way full.
Bake in the oven 25-30 minutes or until an inserted toothpick comes out clean.
Allow to cool in pan 3-5 minutes or until you can comfortably handle them.
Gently flip muffins out of pan and allow to finish cooling.