EASY CINNAMON MUFFINS
If you love the aroma of cinnamon sugar in the morning, these easy cinnamon muffins are for you! Made with buttermilk for an ultimately soft, tender muffin.
Provided by Julie Clark
Categories Breakfast
Time 26m
Number Of Ingredients 12
Steps:
- Preheat the oven to 425ºF.
Nutrition Facts : Calories 203 kcal, Carbohydrate 30 g, Protein 2 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 30 mg, Sodium 226 mg, Sugar 17 g, ServingSize 1 serving
BASIC BUTTERMILK MUFFINS
This is a great basic muffin batter that can be adapted to almost anything.
Provided by DCKatie
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.
- Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Gently stir in fruit, if desired (see Cook's Note).
- Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.
Nutrition Facts : Calories 167.7 calories, Carbohydrate 27.5 g, Cholesterol 26.5 mg, Fat 4.7 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 2.7 g, Sodium 338.1 mg, Sugar 9.5 g
BUTTERMILK OATMEAL MUFFINS
Hearty breakfast muffins made with quick oats and buttermilk are a great way to start the day.
Provided by LaurasFaves
Categories Bread Quick Bread Recipes Muffin Recipes
Time 1h15m
Yield 24
Number Of Ingredients 10
Steps:
- Mix oats and buttermilk in a large bowl; allow to rest for 15 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper liners.
- Combine eggs, brown sugar, and butter in a small bowl; stir into oat mixture. Mix flour, baking powder, baking soda, cinnamon, and salt in another bowl; stir into oat mixture until just moistened. Fill prepared muffin cups about 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 146.8 calories, Carbohydrate 22.7 g, Cholesterol 26.5 mg, Fat 5 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 2.8 g, Sodium 247.7 mg, Sugar 10 g
BUTTERMILK OATMEAL MUFFINS
These delicious buttermilk muffins were a significant part of the first dinner I had with my wife when we were courting. She's an excellent cook, and that first meal was truly a gourmet's delight. Now whenever she plans a menu and asks for my suggestions, I make sure these muffins are on it. -Robert Luebke, Appleton, Wisconsin
Provided by Taste of Home
Time 30m
Yield about 8 muffins.
Number Of Ingredients 9
Steps:
- In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° until muffins test done, 16-18 minutes. Cool in pan 5 minutes before removing to a wire rack.
Nutrition Facts : Calories 229 calories, Fat 9g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 322mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
BUTTERMILK CINNAMON MUFFINS
I found this recipe while peering through blogs and it sounded fantastic. I thoguht I would share it here with everyone else!
Provided by Laouli
Categories Dessert
Time 45m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- Preheat your oven to 350°F.
- Grease you muffin pan with butter
- With the flat beater on your electric mixer combine the butter and sugar and beat until light and fluffy on medium.
- Mix in the egg.
- In a seperate bowl, stir the flour, baking soda, salt, baking powder, nutmeg, and cinnamon.
- Combine the flower mixture, the butter mixture, and the vanilla and two parts slowly.
- Fill your muffin pan approximately 75% of the way with your batter, and bake until the muffins are golden brown or when a toothpick runs clean after inserting it in the center. This will take approximately 20-25 minutes.
- While muffins are cooling, mix the additional sugar and cinnamon.
- Melt the additional butter in a seperate bowl.
- Once the muffins are cooled, dip the into the melted butter and then immediately into the cinnamon sugar mixture making sure to coat it well.
- Repeat this step with the remaining muffins and enjoy after they have cooled!
CINNAMON-BUTTERMILK MUFFINS
Luscious buttermilk is a tangy cultured milk product made by adding healthful bacteria to whole or low-fat milk. Its slightly thick, creamlike consistency and gentle acidity make it an excellent tenderizer in muffins and quick breads. Recipes using buttermilk usually call for baking soda, an alkaline leavener that reacts with the acidity in buttermilk. The resulting carbon dioxide bubbles expand in the heat of the oven, creating steam that helps produce rounded, moist muffins.
Provided by Kristie
Categories Breakfast
Time 40m
Number Of Ingredients 13
Steps:
- Preheat an oven to 350°F. Grease 9 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups one-third full with water to prevent warping.
- To make the muffins, in the bowl of an electric mixer fitted with the flat beater, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and beat well until pale and smooth.
- In another bowl, stir together the flour, baking powder, baking soda, salt and nutmeg. Add to the butter mixture in 2 additions, alternating with the buttermilk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy.
- Spoon the batter into the prepared muffin cups, filling each three-fourths full. Bake until the muffins are golden, dry and springy to the touch and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins and let stand until cool enough to handle.
- To make the topping, in a small, shallow bowl, stir together the sugar and cinnamon. Put the melted butter in another small bowl. Holding the bottom of a muffin, dip the top into the melted butter, turning to coat it evenly. Immediately dip the top in the cinnamon-sugar mixture, coating it evenly, then tap it to remove excess sugar. Transfer the muffin, right side up, to the rack. Repeat with the remaining muffins. Let cool completely before serving. Makes 9 muffins.
- Note: These cakelike muffins are made from a batter similar to that used for preparing doughnuts, but they are baked instead of fried.
- Adapted from Williams-Sonoma Collection Series, Muffins, by Beth Hensperger (Simon & Schuster, 2003).
FOODCHANNEL EDITOR
Cinnamon-Buttermilk Muffins recipe. These cakelike muffins are made from a batter similar to that used for preparing doughnuts, but they are baked instead of fried. Luscious buttermilk is a tangy cultured milk product made by adding healthful bacteria to whole or low-fat milk. Its slightly thick, creamlike consistency and gentle acidity make it an excellent tenderizer in muffins and quick breads. Recipes using buttermilk usually call for baking soda, an alkaline leavener that reacts with the acidity in buttermilk. The resulting carbon dioxide bubbles expand in the heat of the oven, creating steam that helps produce rounded, moist muffins. NOTE These cakelike muffins are made from a batter similar to that used for preparing doughnuts, but they are baked instead of fried. Recipe Courtesy of Williams-Sonoma. Adapted from Williams-Sonoma Collection Series, "Muffins", by Beth Hensperger (Simon & Schuster, 2003).
Provided by By FoodChannel Editor | March 26, 2008 3:42 pm
Time 25m
Yield -
Number Of Ingredients 14
Steps:
- 1 Preheat an oven to 350°F. Grease 9 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups one-third full with water to prevent warping. 2 To make the muffins, in the bowl of an electric mixer fitted with the flat beater, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and beat well until pale and smooth. 3 In another bowl, stir together the flour, baking powder, baking soda, salt and nutmeg. Add to the butter mixture in 2 additions, alternating with the buttermilk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy. 4 Spoon the batter into the prepared muffin cups, filling each three-fourths full. Bake until the muffins are golden, dry and springy to the touch and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins and let stand until cool enough to handle. 5 To make the topping, in a small, shallow bowl, stir together the sugar and cinnamon. Put the melted butter in another small bowl. Holding the bottom of a muffin, dip the top into the melted butter, turning to coat it evenly. Immediately dip the top in the cinnamon-sugar mixture, coating it evenly, then tap it to remove excess sugar. Transfer the muffin, right side up, to the rack. Repeat with the remaining muffins. Let cool completely before serving. 6 Makes 9 muffins.
CINNAMON-BUTTERMILK MUFFINS
Make and share this Cinnamon-Buttermilk Muffins recipe from Food.com.
Provided by nortocbaking101
Categories Breakfast
Time 30m
Yield 9 muffins, 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat an oven to 350°F Grease 9 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups one-third full with water to prevent warping.
- To make the muffins, in the bowl of an electric mixer fitted with the flat beater, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and beat well until pale and smooth.
- In another bowl, stir together the flour, baking powder, baking soda, salt and nutmeg. Add to the butter mixture in 2 additions, alternating with the buttermilk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy.
- Spoon the batter into the prepared muffin cups, filling each three-fourths full. Bake until the muffins are golden, dry and springy to the touch and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins and let stand until cool enough to handle.
- To make the topping, in a small, shallow bowl, stir together the sugar and cinnamon. Put the melted butter in another small bowl. Holding the bottom of a muffin, dip the top into the melted butter, turning to coat it evenly. Immediately dip the top in the cinnamon-sugar mixture, coating it evenly, then tap it to remove excess sugar. Transfer the muffin, right side up, to the rack. Repeat with the remaining muffins. Let cool completely before serving. Makes 9 muffins.
- Note: These cakelike muffins are made from a batter similar to that used for preparing doughnuts, but they are baked instead of fried.
Nutrition Facts : Calories 356.2, Fat 17.6, SaturatedFat 10.8, Cholesterol 65.3, Sodium 284.9, Carbohydrate 47.3, Fiber 1.1, Sugar 30.5, Protein 3.5
OATMEAL-CINNAMON MUFFINS
This is my favorite recipe because it adapts so well to variations. To make these delicious muffins even more hearty, I sometimes add chopped apple, raisins or shredded carrots.
Provided by Taste of Home
Time 40m
Yield 8-10 muffins.
Number Of Ingredients 8
Steps:
- In a large bowl, combine oats and buttermilk; let stand 5 minutes. Stir in eggs. Combine flour, brown sugar, baking powder, cinnamon and baking soda; stir into oatmeal mixture just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts :
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