These muffins. Wow! They smell amazing baking, they come together super quickly, and with the added whole grain, they will keep your kiddos feeling full longer. Did I mention that they smell amazing? Like wake-up-the-kids-from-their-sleep-from-the-amazing-smell amazing. Nothing fancy in these muffins, so you will most likely have everything on hand to make them. They are quick enough to throw together on a weekday morning, even, if you're ambitious. I made a batch and tossed half of the muffins in the freezer for another morning. We'll rewarm them in the toaster oven.
Cinnamon Sugar Muffins
Makes 16 - 18 muffins
1 cup butter, softened 3/4 cup sugar 2 eggs 1 tsp vanilla 1 cup Greek yogurt 1 cup buttermilk (or you can skip the yogurt + buttermilk and use 2 cups milk plus 2 tablespoons vinegar or lemon juice) 1 tsp vanilla 1 cup whole wheat flour 3 cups all purpose flour 2 teaspoons baking soda 3/4 tsp salt Cinnamon Sugar Mixture:
1/2 cup sugar pinch salt 2 teaspoons cinnamon 1/4 tsp cardamom
Preheat oven to 350 degrees. Lightly grease or spray 18 muffin cups (or line them, if that is your preference). Set aside.
In a large bowl, using a large spatula, cream together butter, 3/4 c sugar, eggs, and vanilla. In a small bowl, stir together the dry ingredients. Add half the yogurt+milk combination followed with half of the dry ingredients mixture. Stir until mostly combined, and then add the remaining of both mixtures; stir just until combined.
In a small bowl, stir together all of the cinnamon sugar mixture ingredients. In the bottom of each muffin cup, put a bit of batter to cover the bottom (about 1 T of batter); use the back of a spoon to spread it a bit if you need to. Sprinkle on 1/2 tsp (or so) of the cinnamon sugar mixture. Scoop a large scoop of batter on top of the sugar to finish the batter. Sprinkle the top of each muffin with the cinnamon topping. Depending on how much you use, you may not use all of the cinnamon; save any remaining in a air-tight container for your next batch of toast.)
Bake the muffins for 23 - 27 minutes, or until golden brown. Allow to cool in pan for 5 minutes before removing from pan. Cool on a rack.