I usually make this as a sweet bread, baked in regular loaf pans. For this podcast, I decided to use the recipe to make mini-muffins, and as you’ll hear, I wasn’t positive about how many I’d get or how long they’d need to cook. Here is that information, if you want to try the mini-muffin version:
Yield: 48 mini-muffins PLUS 2 mini-loaves (I ran out of mini-muffin pans!)
Cook time: Mini-muffins–15 minutes, mini-loaves–52 minutes
And again, cook loaves of any size at 350° and muffins of any size at 375°.
Here’s where to get the Penzeys Cinnamon Sugar, with the vanilla bean seeds in it, for sprinkling on top.
Read the blog about this recipe