Marshall Fields Cinnamon Crunch Muffins Recipes

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MARSHALL FIELD'S CINNAMON CRUNCH MUFFINS

Make and share this Marshall Field's Cinnamon Crunch Muffins recipe from Food.com.

Provided by Nancy Sneed

Categories     Quick Breads

Time 35m

Yield 36 muffins

Number Of Ingredients 14



Marshall Field's Cinnamon Crunch Muffins image

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, cream butter and margarine.
  • Add the sugar and cream until fluffy; blend in the eggs.
  • In a bowl combine the sour cream and baking soda; set aside.
  • Sift the flour, salt, baking powder, and nutmeg together.
  • Add the flour mixture and sour cream mixture alternately to the sugar mixture, beginning and ending with the flour mixture.
  • Do not overmix.
  • Fold in 2 3/4 cups of the Cinnamon Crunch.
  • Spoon the batter into paper-lined muffin tins, filling the a little over half full.
  • Sprinkle the tops of the muffins with the remaining Cinnamon Crunch.
  • Bake for 25 minutes or until the muffins are golden brown.
  • Cinnamon Crunch-----------------.
  • Preheat your oven to 350 degrees.
  • In a large bowl, work the ingredients with a pastry blender (or in a food processor) until it resembles a coarse streusel mix.
  • Spread it on a cookie sheet.
  • Bake for 5 to 8 minutes or until golden brown.
  • Let stand for several hours or overnight to dry.
  • Break it into chunks and store in an airtight container.

Nutrition Facts : Calories 376.4, Fat 18.6, SaturatedFat 6.5, Cholesterol 38.8, Sodium 137.8, Carbohydrate 50.3, Fiber 1.8, Sugar 27.1, Protein 4.2

7 tablespoons butter, softened
7 tablespoons margarine, softened
2 2/3 cups sugar
3 eggs
1 1/2 cups sour cream
1 teaspoon baking soda
6 cups sifted cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon freshly grated nutmeg
13 tablespoons butter, softened
2 cups brown sugar
3 1/3 cups chopped pecans
1 1/4 cups all-purpose flour
3 1/4 tablespoons ground cinnamon

TO DIE FOR BLUEBERRY MUFFINS

These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!

Provided by Colleen

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 40m

Yield 8

Number Of Ingredients 12



To Die For Blueberry Muffins image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  • Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  • Bake for 20 to 25 minutes in the preheated oven, or until done.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 56.9 g, Cholesterol 39.3 mg, Fat 16.1 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 321.8 mg, Sugar 33.6 g

1 ½ cups all-purpose flour
¾ cup white sugar
½ teaspoon salt
2 teaspoons baking powder
⅓ cup vegetable oil
1 egg
⅓ cup milk, or more as needed
1 cup fresh blueberries
½ cup white sugar
⅓ cup all-purpose flour
¼ cup butter, cubed
1 ½ teaspoons ground cinnamon

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