CINNAMON MUFFINS
This muffins, with a dash of nutmeg in the batter, are seasoned to please. My husband grew up enjoying these tender, yummy muffins that his mother made on special weekend morning.-Katherine McVey, Raleigh, North Carolina
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk until well combined. , Fill greased muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean., Add butter to a shallow bowl. In another shallow bowl, combine sugar and cinnamon. Dip muffin tops in butter, then in cinnamon-sugar. Serve warm.
Nutrition Facts : Calories 209 calories, Fat 9g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 188mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
CINNAMON CRUMB CAKE MUFFINS
Somewhere between muffins and mini-crumb cakes, these tender breakfast treats have a surprise layer of crunchy, cinnamon-scented crumbs hiding underneath. Browning the butter for the crumbs adds a rich, caramelized depth that rounds out the flavors of vanilla and lemon zest in the batter. These muffins keep well for several days stored airtight at room temperature, and freeze perfectly for up to two months.
Provided by Melissa Clark
Time 1h
Yield 12 muffins
Number Of Ingredients 17
Steps:
- Heat oven to 375 degrees and line a 12-cup muffin tin with liners.
- Make the topping: In a medium saucepan over medium-high heat, melt butter, then let it simmer until the foam on top falls to the bottom of the pot and turns brown, 4 to 6 minutes. It will smell nutty when it's ready. Immediately pour butter into a small bowl to keep it from getting any browner, and let cool for 5 minutes.
- Whisk together flour, sugar, spices and salt in a medium bowl. Pour in the brown butter and stir, pinching the mixture together, until crumbs form. Set aside.
- Make the batter: Whisk together sour cream, eggs, vanilla, almond extract and lemon zest in a mixing bowl.
- In a large bowl, using a stand mixer fitted with the paddle attachment or a handheld electric mixer, mix together flour, sugar, baking soda, baking powder and salt until combined, about 10 seconds. Add softened butter and beat for 20 seconds to work it into the flour. Add egg mixture and continue beating until the batter is very smooth, about 1 minute.
- Sprinkle a scant tablespoon of the topping crumbs into the bottom of each muffin liner. Spoon the batter on top of the crumbs, dividing it evenly.
- Bake muffins for 5 minutes to firm up the tops so the crumbs don't sink into the batter. Remove muffin pan from the oven and lower heat to 350 degrees. Sprinkle the remaining crumbs on top of each muffin. Continue to bake until the muffins are springy to the touch and a toothpick inserted into the center comes out clean, 25 to 30 minutes longer. Cool on a rack for 15 minutes. Use an offset spatula or butter knife to lift the muffins out of the pan. Finish cooling muffins on a rack.
CINNAMON MUFFINS
Make and share this Cinnamon Muffins recipe from Food.com.
Provided by Charlotte J
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 12
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.
Nutrition Facts : Calories 190.1, Fat 9.9, SaturatedFat 6.1, Cholesterol 40.6, Sodium 247.6, Carbohydrate 23.2, Fiber 0.5, Sugar 10.5, Protein 2.6
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