Cinnamon Muffins von Food with Style, fertig angerichtet
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Muffins de canela

Muffins tiernos y jugosos con un remolino dulce de canela: como los rollos de canela, pero en versión muffin.

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6 muffins
Cocción 18 minutos

Ingredientes

  • Para la masa de los muffins
  • Para el relleno de canela

Preparación

  1. 1
    Precalienta el horno a 180 °C (350 °F) con calor arriba y abajo y coloca 6 cápsulas de papel en un molde para muffins.
  2. 2
    Mezcla el azúcar, la canela y la mantequilla derretida para el relleno y reserva.
  3. 3
    Bate el huevo con la leche, el aceite, el azúcar, la vainilla y el yogur. En otro bol, mezcla la harina, la levadura química y la sal. Incorpóralo a los ingredientes líquidos y remueve brevemente hasta obtener una masa homogénea.
  4. 4
    Rellena cada cápsula por capas: 1 tbsp de masa, 1 tsp de relleno de canela y termina con más masa. Remueve un poco con un palillo para lograr un efecto marmolado.
  5. 5
    Hornea de 18 a 22 minutos, hasta que estén ligeramente dorados (haz la prueba del palillo).
  6. 6
    Deja templar y espolvorea con un poco de azúcar con canela si quieres. Tiernos, calentitos y con el punto justo de especias: la mezcla más dulce entre un muffin y un rollo de canela.

Video

Cinnamon Muffins Questions

Yes, the 2 tablespoons of yogurt are listed as an extra for moisture, so the batter still works without them. You can swap in the same amount of sour cream, quark, or a plain plant-based yogurt. If you leave it out entirely, expect a slightly drier, more classic muffin crumb.

That usually means the batter was too thin or the swirling went too far. The recipe layers 1 tablespoon of batter, 1 teaspoon of filling, then more batter on top, and asks for only a light swirl - dragging a skewer through more than once will pull the heavy sugar-butter mixture straight down. Keep the top layer of batter generous enough to cover the filling.

Let them cool completely, then keep them in an airtight container at room temperature; the oil and yogurt in the batter help them stay moist for a couple of days. Avoid the fridge, which dries them out faster. They also freeze well once cooled - reheat briefly in a warm oven to bring back the soft, freshly baked texture.

You can mix the cinnamon filling (sugar, cinnamon, melted butter) ahead and keep it covered; just stir it before using, as the butter will firm up. You can also combine the dry ingredients - flour, baking powder, salt - in one bowl in advance. Don't mix the full batter ahead, because the baking powder starts working as soon as it meets the wet ingredients.

Overmixing is the main culprit: the dry ingredients should be stirred into the wet mixture only briefly, until just combined, even if a few lumps remain. Longer stirring develops gluten in the all-purpose flour and gives a chewy, dense crumb. Overbaking has the same effect, so start the toothpick test at the 18-minute mark rather than waiting for 22.

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