Turmeric and cinnamon muffins are delicious and aromatic treats to serve for breakfast with coffee or tea. They are very easy, soft, and extremely practical, thanks to their small size, making them the perfect solution for school or leisure time. Turmeric and cinnamon not only add irresistible flavor and aroma but are also beneficial for our bodies, thanks to their health properties.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 18
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 3/4 cups all-purpose flour
- 1/4 cup cornstarch (or potato starch)
- 3/4 cup granulated sugar
- 1 packet baking powder
- 1 tsp baking soda
- 1 pinch fine salt
- 1/2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1 cup milk
- 2 medium whole eggs
- 6 tbsp light vegetable oil
Steps
These muffins can be prepared using a bowl and an electric mixer or a steel whisk, depending on your needs.
1) Mix all the dry ingredients, including spices, in a bowl.
The baking soda will help the treats rise and be even softer.
2) In a separate bowl, combine all the liquid ingredients and mix well. Then, gradually add the dry ingredients, stirring until you get a creamy, lump-free mixture.
3) Preheat the oven to 356°F.
4) Fill the muffin cups halfway. For convenience, if you’re not using a muffin tin, place the paper cups on a baking sheet to prevent them from tipping over and to transport them easily in and out of the oven.
5) Bake them in the middle rack of a static oven for about 20/25 minutes at most. To check for doneness, insert a skewer into a muffin; it should come out completely dry. Remove them from the oven immediately and let them cool before garnishing with powdered sugar or a cream of your choice.
Here are some perfect creams for topping to pair with our turmeric and cinnamon muffins
Chocolate Cream Ready in 5 Minutes
…and more that you will find on the blog.
Bon appetit
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Instant baking powder can be replaced with cream of tartar and baking soda. For this recipe, you can use a 10-gram packet of cream of tartar plus 5 grams of baking soda, mixing them together and adding to the muffin batter at the end. Mix thoroughly and bake.
