Spice Muffins Bad As You Wanna Be
Turn up the heat on your baking game with "Spice Muffins Bad As You Wanna Be," a bold and flavorful treat that combines warm spices with a touch of heat for a perfectly balanced bite. These moist and fluffy muffins are infused with cinnamon, nutmeg, ginger, and a whisper of cayenne pepper, creating a symphony of warm and spicy flavors. A mix of brown sugar and granulated sugar adds sweetness, while Greek yogurt and melted butter ensure a tender, moist crumb. Top them with optional chopped nuts for crunch or a sprinkle of turbinado sugar for a sweet, caramelized finish. Ready in just 35 minutes from start to finish, these muffins are a daring twist on a classic, ideal for spicing up your breakfast or snack time. Perfectly versatile, they can be enjoyed warm with coffee or as a make-ahead treat for busy mornings!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 2 teaspoons Cinnamon
- 0.5 teaspoon Nutmeg
- 0.25 teaspoon Cloves
- 0.5 teaspoon Ginger powder
- 0.125 teaspoon Cayenne pepper
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, melted
- 0.75 cup Whole milk
- 0.25 cup Plain Greek yogurt
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped pecans or walnuts (optional)
- 2 tablespoons Turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it thoroughly.
In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger powder, cayenne pepper, and salt until well combined.
In a separate medium bowl, whisk together the melted butter, milk, Greek yogurt, eggs, and vanilla extract.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently mix until just combined. Be careful not to overmix; the batter should be lumpy.
If using chopped nuts, fold them into the batter gently.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle a little turbinado sugar on top of each muffin for a crunchy finish.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy the bold, spicy flavors!
Nutrition Facts
Calories |
289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 293 mg | 13% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 22.4 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 123 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
