Cinnamon Crunch Cobblestone Muffins Recipes

CINNAMON CRUNCH COBBLESTONE MUFFINS

Steps:

• 1. Preheat oven to 375 degrees. Chop pecans using food processor. Combine pecans, sugar and cinnamon; mix well.
• 2. Separate rolls; cut each roll into six pieces using pizza cutter. Place half the dough pieces and 2 tablespoons of the butter in bowl; toss gently to coat. Sprinkle with 1/4 cup of the sugar mixture; toss to coat. Divide dough pieces evenly among six muffin cups in muffin pan. Repeat with remaining dough, 2 tablespoons of butter and 1/4 cup of the sugar mixture; divide evenly to fill remaining muffin cups.
• 3. Add flour to remaining sugar mixture in bowl; add remaining butter and mix until crumbly. Using a small spoon, place a small amount on crumb topping over each muffin.
• 4. Bake 20-25 minutes, or until muffins are deep golden brown. Remove from oven. Cool in pan 5 minutes. Remove from pan. Serve warm. Makes 12 muffins.

CINNAMON TOAST CRUNCH™ COFFEE CAKE MUFFINS

Steps:

• Heat oven to 425°F (400°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups.
• In medium bowl, stir coffee cake mix, water, oil and eggs with spoon just until blended (batter may be lumpy). Divide batter evenly among muffin cups (about 3 tablespoons each). Sprinkle Streusel over batter in each cup; press lightly.
• Bake 15 to 19 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. Carefully remove from pan, and place on cooling rack. Let stand 5 minutes.
• Place cooling rack with muffins over cookie sheet or waxed paper. In small microwavable bowl, place frosting. Microwave uncovered on High 10 to 15 seconds or until frosting is thin enough to drizzle. Dip fork into warmed frosting, and drizzle half the frosting over muffins. Sprinkle cereal pieces on top. Drizzle remaining frosting over cereal pieces.

MARSHALL FIELD'S CINNAMON CRUNCH MUFFINS

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.

CINNAMON CRUMB MUFFINS

Steps:

• In a small bowl, combine the first five ingredients. Whisk the egg, milk, butter and espresso powder until espresso powder is dissolved. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full., For topping, combine the flour, sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle about 1 teaspoon over each muffin. , Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm.

CINNAMON CRUMB CAKE MUFFINS

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.

PANERA BREAD STYLE COBBLESTONE MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• Grease 15 cupcake molds (one pan of a dozen molds and then three molds on another pan).
• In a pan over medium heat, melt the butter. Add the apples, brown sugar, salt, pumpkin pie spice and lemon juice to the pan. Stir and cook until golden and soft (7-10 minutes).
• In a large bowl, combine flour, sugar, baking powder, cinnamon, salt, buttermilk, oil, vanilla and eggs with an electric mixer on medium speed.
• Spoon a small amount of dough batter into the bottom of each cupcake mold. Reserve about half the batter.
• Divide apple filling evenly between all molds to create a distinct apple layer. Top off with remaining dough batter, making sure to fill in the sides so that the muffin holds together.
• Crumble brown sugar, flour, and butter together with fingers to make the streusel. Sprinkle on top of muffins.
• Bake 50 minutes. Cool in pan for at least 15 minutes.

CINNAMON MUFFINS

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.

CINNAMON CRUNCH COBBLESTONE MUFFINS RECIPE

Steps:

• 1. Heat oven to 375 degrees F. Chop pecans. Combine pecans, sugar and cinnamon in a bowl; mix well. Microwave butter on HIGH for 30 seconds or until melted. 2. Separate rolls; cut each roll into 6 pieces. Place half of the dough pieces and 2 tablespoons of the butter in bowl; toss gently to coat. Sprinkle with 1/4 cup of the sugar mixture; toss to coat. Evenly divide dough pieces to fill 6 muffin cups in muffin pan. Repeat with remaining dough, 2 tablespoons of the butter and 1/4 cup of the sugar mixture; divide evenly to fill remaining muffin cups. 3. Add flour to remaining sugar mixture in batter bowl; add remaining melted butter and mix until crumbly. Using small scoop, place scant scoop of crumb topping over each muffin. 4. Bake 20-25 minutes or until muffins are deep golden brown. Remove from oven to cooling rack. Let stand 5 minutes. Remove from pan; serve warm. Yield: 12 servings or 24 sample servings Nutrients per serving: Calories 250, Total Fat 9 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 36 g, Protein 6 g, Sodium 50 mg, Fiber 2 g