For me, Christmas just wouldn't be the same without these cinnamon muffins for Christmas breakfast. They are so light and fluffy, and full of cinnamon flavor, the perfect way to start one of the most special days of the year. They are also quick and easy to prepare, so I usually make them in the morning and not in advance.
I love cinnamon so much that this year I am so excited for Santa to come as I hope he'll bring me this cinnamon grater, so I can start freshly grating my cinnamon. I have not yet tried it, but Nicky has and loves it. I can almost smell the wonderful cinnamon scent. Oh Santa, please hurry!
Ingredients (for 12 muffins):
250g (2 cups) flour (I use half all-purpose and half wholegrain flour)
2 teaspoons baking powder
140g (2/3 cups) natural cane sugar
a pinch salt
1 1/2 teaspoons ground cinnamon (can't wait to use freshly grated one)
120g (a little more than 1/2 cup) butter (room temperature)
2 large eggs
240ml (1 cup) buttermilk
50g (about 1/2 cup) chopped hazelnuts and some extra cinnamon to put on top
Place muffin wraps into your muffin pan. Preheat oven to 180°C/350°F.
Put flour, baking powder, sugar, salt and cinnamon in a large bowl and mix well.
Using a handheld mixer or kitchen machine mix butter and eggs in a separate bowl until fluffy, slowly add flour mix and buttermilk and mix until well combined. Fill the batter into muffin wraps and top with chopped hazelnuts and cinnamon.
Bake for 15-18 minutes, then remove from oven and let cool for at least 10 minutes before serving.
Wishing you all a delicious and merry holiday season!