Treat yourself with these easy cardamom cinnamon sugar muffins! They’re an excellent make-ahead breakfast or snack and are also perfect for brunch. Cardamom adds an earthy spice that gives these muffins a unique flavor without adding extra effort.
Preheat the oven to 425 degrees F. Lightly grease a standard muffin tin (I used baking spray).
In a medium-sized mixing bowl or stand mixer fitted with the paddle attachment, cream together the butter, vegetable oil, and sugars until smooth. Add the eggs one at a time, beating to combine.
Stir in the baking powder, baking soda, cinnamon, cardamom, salt, and vanilla.
Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
Divide the batter evenly into the prepared pan, filling the cups nearly full.
Bake for 15 to 17 minutes, or until they're a pale golden brown and a toothpick inserted into the middle of one of the center muffins comes out clean.
Remove from the oven, and let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter for the topping (this is easily done in the microwave).
Whisk cinnamon, sugar and salt together for topping.
Use a pastry brush to paint the top of each muffin with the butter, then roll in the cinnamon-sugar.
Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.
Use a good quality vanilla extract for these muffins. I tested one batch using the Costco vanilla extract and they tasted horrible! Nielsen Massey, Rodelle, and McCormick are all good options.For mini muffins, reduce the baking time to 12 to 13 minutes. Yield: about 30.Adapted from King Arthur Flour