It really doesn't matter what time it is when you sink your teeth into these moist muffins. I started out making them for breakfast, but the family kept making snacks and dessert out of them. The muffins barely made it to the end of the day. They were delicious with coffee, and hot tea, and not overly sweet. I found myself working each bite to have the right balance of cinnamon-sugar topping with golden brown bottom. I get it from my kids.
HERE'S ALL IT TAKES
- 3/4 cup non-dairy milk (soy, almond, coconut, etc.)
- 1/2 cup applesauce
- 1 tablespoon distilled white vinegar
- 2 cups unbleached all-purpose flour
- 2/3 cups sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup melted nondairy margarine in one bowl
- 1/2 cup sugar with 1 teaspoon cinnamon in another bowl
Heat oven to 400ºF. Grease bottoms of 12-muffin cup pan.
Beat milk, applesauce and vinegar in a medium bowl. Add in flour, sugar, baking powder, and salt all at once. Stir just until flour is moistened. Batter will be lumpy; do not over stir.
Use a large cookie dough scooper to fill muffin cups 2/3 full. Bake until golden brown, 16 to 20 minutes. Immediately remove from pan and carefully roll hot muffin tops in melted butter, then in cinnamon-sugar mixture.
Store cooled muffins in a container with a loose fitting lid and enjoy them later on in your day. I like to use recycled plastic containers for bread storage.