These Cinnamon Spice Muffins are a delightful treat, perfect for breakfast or a cozy snack.
Preheat your oven to 375°F (190°C) and prepare a muffin tin by lining it with paper liners.
Using paper liners makes cleanup easier and gives the muffins a professional look.
In a large mixing bowl, combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves. Mix well to distribute the spices evenly.
Sifting the dry ingredients can help prevent lumps and ensure a smoother batter.
In another bowl, whisk together the egg, milk, cream, and melted butter until well combined.
Ensure the melted butter is not too hot to avoid cooking the egg.
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
Overmixing can make the muffins dense; stop mixing as soon as you see no dry flour.
Fold in the dried currants gently.
Coating the currants in a bit of flour before adding can prevent them from sinking to the bottom.
Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
Using an ice cream scoop can help portion the batter evenly.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Letting the muffins cool slightly in the tin helps them set and makes them easier to remove.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a hot beverage for a cozy treat.
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