Cinnamon Spice Muffins Recipes

Steps:

• Mix flour, sugar, baking powder, salt, nutmeg and allspice.
• Add egg, milk and butter.
• Stir into dry ingredients until moistened.
• Spoon into greased or paper-lined muffin cups.
• Bake at 400 degrees for 20 minutes or until done.
• For topping combine sugar and cinnamon.
• Brush top of warm muffin in butter and dip top of muffin into sugar/cinnamon mixture.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
• In a large bowl, combine flour, baking powder, salt and nutmeg. In a separate bowl, beat together oil, 3/4 cup sugar, egg and milk. Stir egg mixture into flour mixture, just until moistened. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into a muffin comes out clean.
• While muffins are baking, mix together 3/4 cup white sugar and 1 teaspoon cinnamon. While muffins are still hot, dip tops in melted butter and then in cinnamon sugar mixture.

Steps:

• In a mixing bowl combine flour, the 1/2 cup sugar, baking powder, nutmeg and salt. Make a well in the center of the dry ingredients.
• In another bowl, beat egg slightly; stir in milk and 1/3 cup melted butter or margarine. Add egg mixture to flour mixture. Stir just until moistened (the batter may be lumpy). Lightly grease 12 muffin cups. Fill cups about two-thirds full with batter. Bake in 350 f oven for 20 to 25 minutes or until muffins are golden.
• Meanwhile, in a shallow bowl combine the 1/4 cup sugar and cinnamon. Immediately dip tops of hot muffins into the 1/4 cup melted butter or margarine, then into the cinnamon-sugar mixture until coated. You need to work quickly as the muffins are hot.
• Baked muffins can be placed into freezer containers or bags and frozen up to 1 month.
• NOTE: You might find that you don't get all 12 muffins from this recipe. It really depends on how much you fill each muffin cup. I was able to get all 12 muffins from this recipe.

Steps:

• Preheat oven to 350 degree F (175 degrees C). Line a mini muffin pan with paper liners.
• In a large bowl, cream together the butter or margarine and sugar. Add eggs, and beat until smooth. Blend in cinnamon, allspice, baking powder, and baking soda. Alternately add in a half cup of applesauce, one cup of flour, remaining applesauce, and remaining flour. Stir until just blended together. Pour batter into muffin cups 2/3's of the way full.
• Bake in preheated 350 degree F (175 degrees C) oven for 17 minutes.

Steps:

• Combine dry ingredients. Stir in milk, egg, and butter, beating only enough to blend. Stir in raisins and nuts, of desired.
• Fill greased muffin cups 3/4 full. Bake at 400º for 20 minutes or until muffins test done.

Steps:

• Preheat oven to 350.
• Line muffing tin with muffin cups.
• Mix all dry ingredients (flour, baking powder, salt, nutmeg, and 1 teaspoon cinnamon).
• Add cinnamon chips and set aside.
• Beat together room temperature butter and 3/4 sugar till well blended.
• Add eggs one at a time.
• Add dry ingredients in three portions alternating with milk, combining just until well mixed.
• Fill muffin cups and bake 25 minutes.
• Mix together 1/2 cup sugar and 2 teaspoon cinnamon.
• Remove from oven and brush muffin top with melted butter and sprinkle with sugar cinnamon mixture.
• Return to oven and bake about 5 minutes more.
• Cool.

Steps:

• Heat oven to 375°F.
• In a mixing bowl, cream the sugar and butter together with an electric mixer.
• When they are thoroughly mixed, add the eggs and beat for 1 more minute.
• Sift the flour into a separate bowl, together with the baking soda, nutmeg and cinnamon.
• Add the flour and buttermilk to the first mixture, and mix at low speed until smooth.
• To avoid lumps in the batter, add the wet and dry ingredients alternately, in small amounts.
• Make the nut topping by combining all the Nut Topping ingredients together in a small bowl.
• Grease muffin tins with additional butter or margarine, or use paper or foil baking cups.
• Fill each cup ¾ full of batter.
• Add a full rounded tablespoon of the nut topping on top of the batter in each cup.
• Bake immediately, or the topping will sink to the bottom of the muffins, and then you will be mad at yourself - and we don't want that to happen, do we?.
• Bake at 375°F for 20 to 25 minutes until the muffins are golden brown and a toothpick inserted in the middle of a muffin comes out dry.
• (Home ovens' heat differently from Mimi's commercial ovens, and so you may need to adjust the temperature and/or the baking time accordingly).
• This recipe yields 12 standard-size muffins, or 6 Jumbo-size muffins.
• If you are using jumbo muffin tins, reduce the oven temperature by 25° and increase the baking time by 5 to 10 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup and a 6 cup muffin pan.
• In a large bowl, stir together zucchini and boiling water.
• In a separate bowl, mix flour, sugar, sunflower seeds, baking soda, salt, cinnamon, cloves, coriander, and nutmeg.
• Blend eggs, vegetable oil, and vanilla extract with the zucchini. Stir the zucchini mixture into the flour mixture. Spoon into the prepared muffin pans.
• Bake 20 to 25 minutes in the preheated oven, or until a knife inserted into the center of a muffin comes out clean.