One Bowl Cinnamon Sugar Beer Muffins
There is a feeling in the depths of winter that the quiet will swallow you whole if you don’t keep moving. As if you’d just be that misplaced bracelet that never gets found, disappearing behind furniture and then just ceasing to exist.
I’m not used to this. Born and grown in California, the winter was hardly different from the summer other than a lower flow of tourist, grabbing a sweater for Cinespia, and the absence of Vin Scully’s voice. You’d have to stop and think, just for a second, when you wanted to reference what season you were in. Like being on a vacation where the actual days of the week lose meaning and you have to stop to figure out if it’s Tuesday or Wednesday. Winter just meant a different set of activities, not an entirely different wardrobe and lifestyle.
Winters up North are different. There is a beauty in those clear crisp days when it feels like your voice and the sound of your footsteps on wet pavement will travel forever. The perpetually dewy trees, the misty morning fog, the light and unobtrusive snow fall, even the rain. It’s all majestic in a way that feels intensely calming. What they don’t tell you, when you plan to move a thousand miles North, is that it’s dark. Really dark. The cloud cover mid-day that blocks the sunlight from ever hitting the grass out front, and the sun finally calling it quits around 4PM.
Baking has become a winter activity. It fits in the culture of this newly acquired season in a way that makes me appreciate it so much more than the sun filled, warm day baking I used to do. Just the smell and the warmth from the oven seems like a missing piece of furniture finally being put back into place . Spring is on it’s way, and I’ve a few trips planned between now and then, but for the next few months I’ll be warming the days with baked goods.
- 2 cups (248g) all-purpose flour
- 1 tsp (4g) baking powder
- 1 tsp (4g) baking soda
- 3/4 cup (150g) granulated sugar
- ½ tsp (3g) salt
- ½ tsp (2g) cinnamon
- 1 tsp (4g) vanilla extract
- 2/3 cup (150g) wheat beer
- 1/3 cup (75g) whole milk
- 2 large eggs
- 2 tbs (15g) cinnamon
- ¼ cup (50g) granulated sugar
- 3 tbs (42g) butter, melted
- Preheat oven to 350.
- In a large bowl stir together the flour, baking powder, baking soda, sugar, salt and cinnamon.
- Make a well in the center, add the vanilla, wheat beer, milk, and eggs. Stir until just combined.
- Line muffin tin with muffin papers, spray lightly with cooking spray.
- Place the muffins in the oven, lower temperature to 325. Bake for 20-22 minutes or until tops spring back when lightly touched. Allow to cool.
- Stir together the cinnamon and sugar in a small bowl.
- Dip the muffin tops in melted butter, then roll gently in the cinnamon sugar mixture.