Cinnamon Sugar Muffins Recipes

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-SUGAR MINI MUFFINS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Beat in milk. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture just until moistened., Fill greased miniature muffin cups two-thirds full. Bake at 350° for 14-16 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Dip muffins in melted butter, then roll in cinnamon-sugar. Serve warm.

CINNAMON SUGAR MUFFINS

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.

EASY BROWN SUGAR MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Mix flour, baking powder, and salt together in a bowl.
• Beat eggs, milk, white sugar, and canola oil together in a separate bowl; mix into flour mixture until just combined into a batter.
• Pour batter into prepared muffin cups to about 1/4 full. Top each batter portion with a generous pinch of brown sugar and a sprinkle of cinnamon; top with remaining batter to about 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

EASY CINNAMON SUGAR MUFFINS

Steps:

• In a medium sized mixing bowl, mix all of the flour, all but about a tablespoon of the sugar, half of the cinnamon, the butter, and 1 2/3 cups of the water, set the rest aside in case the batter is too thick.
• stir until smooth, ladle out into a small pregreased muffin pan (the cupcake papers work too) until each muffin is to your liking as far as size goes.
• In a smaller bowl, mix the rest of the sugar with the rest of the cinnamon, and sprinkle over the top of the muffins.
• Place in oven at 375°F for about 10 minutes or until done in the middle.

CINNAMON-SUGAR ENGLISH MUFFINS

Steps:

• Preheat the oven to 350 degrees F.
• Add the bacon to a skillet over medium heat and fry until crisp, 10 to 12 minutes.
• Meanwhile, add the butter, sugar, cinnamon and vanilla to a bowl. Using a fork, mash everything together until completely combined. Spread the mixture onto the split side of each English muffin half, completely covering the surface to the edges.
• Place the English muffins on a baking sheet and bake for 10 minutes, then remove from the oven. Turn the oven to the broiler setting and broil until golden brown and bubbling, about 2 minutes. Watch carefully so they do not burn.
• While the bacon and muffins cook, add the peanut butter to a microwave-safe bowl. Microwave until heated through and pourable, about 30 seconds.
• Assemble by topping the muffin halves with a layer of sliced apples and drizzling the warm peanut butter over the top in a thin stream. Cut or tear the bacon rashers in half and place 1/2 piece of bacon onto each muffin half, then serve.

CINNAMON SUGAR MUFFINS

Steps:

• Make topping:
• In a small bowl stir together sugar and cinnamon. Preheat oven to 375°F. and butter six 1/3-cup muffin cups.
• Into a bowl sift together flour, baking powder, salt, and nutmeg. In a bowl with an electric mixer beat together butter and sugar until light and fluffy. Beat in egg until combined well. Beat in flour mixture and add milk, beating until mixture is just combined. Divide batter evenly among cups and sprinkle with topping. Bake muffins in middle of oven 15 to 20 minutes, or until a tester comes out clean. Remove muffins from cups and cool on a rack. Muffins keep in an airtight container 2 days.

CINNAMON-SUGAR RAGAMUFFINS

Steps:

• Preheat oven to 425°F. In a large bowl, whisk together flour, 1 tablespoon granulated sugar, salt, baking powder, and baking soda. Add butter; toss to evenly coat. Press mixture between your fingers to create flower-petal shapes.
• Slowly drizzle in buttermilk while stirring with a fork until dough begins to come together. Transfer to a lightly floured work surface; knead a few times to bring together. Roll into a 16-by-11-inch rectangle.
• In a small bowl, combine remaining 1/4 cup granulated sugar and cinnamon; sprinkle evenly over dough. Starting at one long end, roll dough into a tight log. Trim ends; cut into 12 equal pieces and place, cut-sides down, in a standard muffin tin. Freeze 15 minutes. Brush tops with more buttermilk and sprinkle with sanding sugar.
• Bake until puffed and golden, 15 to 20 minutes. Serve warm or at room temperature, with more butter, or store in an airtight container at room temperature up to 2 days.