Cinnamon and Sugar Muffins with Essential Oil

I have seen this muffin with a variety of names over the internet: Snicker Doodle Muffins, Sugar Donut Muffins, Cinnamon and Sugar Donut Muffins, Sugar and Spice Muffins.  I changed the name of this post four times, trying to pick the name I liked best.  I ended up calling them just plain ol Cinnamon and Sugar Muffins…. and added the "with Essential Oils" part, because that is what best describes them.  The Cinnamon Essential Oil in these muffins really gives them a burst of delicious cinnamon flavor; more so than making them with cinnamon powder alone; even the house fills up with the lovely smell. I have made these several times, using White Whole Wheat Flour, and also using Barley and Oat flour combined.  They are great both ways. The Barley and oat version is a little more crumbly; somewhat like corn bread can be, which is because of the reduction in the gluten.  But they are tasty, and offer a little variation from wheat.  These are not gluten free, because the barley has gluten in it, but you could substitute the barley for a gluten free grain or flour if you wish.  I think sometimes it is a good idea to just take a little break from too much wheat even if you don't have gluten problems, so I have tried to vary my grains a bit.  If you make the barley and oat version, and wish to reduce the crumbliness of the muffin you can add 3/4 of a teaspoon of Xanthan Gum, which makes your gluten free baked goods less crumbly, but in my opinion not worth the extra time or money; you'll enjoy them either way. Happy Baking Everyone

Cinnamon and Sugar Muffins


Ingredients:
¾ cup Barley Flour
1 Cup Oat Flour (I grind up rolled oats in the blender to make the oat flour)
1-½ teaspoon baking powder
½ teaspoon salt
½ teaspoon nutmeg
½ teaspoon cinnamon
1/2 cup butter
¾ cup Coconut Sugar, Sucanat or Organic granulated sugar
1 egg
¾ cup Buttermilk
4-5 drops Cinnamon Essential oil

Makes 12
Note: if you wish to use Whole Wheat Flour, just replace to Barley and Oat Flour with Wheat Flour totaling 1 3/4 cup.

For the Cinnamon Sugar Topping:
1/4 cup butter, melted
1/3 cup organic granulated sugar
1 tsp cinnamon

Instructions:

1. Preheat the oven 400º.
2. In a medium mixing bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon.
3. In a separate, bowl, combine oil, sugar, egg and buttermilk.
4. Add dry ingredients and stir to combine.
5. Add Essential Oils
6. Coat your muffin pan well with nonstick cooking spray and divide the batter evenly among the cups.
7. Bake for 15-20 minutes.
8. Allow to cool for 5 minutes.

For the Cinnamon and Sugar topping:
Melt the butter in a small bowl.
Combine the white sugar with the cinnamon in another bowl.
Dip muffins in butter, then into the sugar/cinnamon mix.

These taste delicious served with a little butter.  Serve warm or cold.  Yum.