Frosted Cinnamon Muffins Recipes
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 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
FROSTED CINNAMON MUFFINS
Make and share this Frosted Cinnamon Muffins recipe from Food.com.
Provided by Kim19068
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Sift together flour, sugar, brown sugar, baking powder, salt, and cinnamon.
- Combine egg, oil, and milk, add to dry ingredients. Stir just enough to moisten.
- Fill greased muffin tins 2/3 full.
- Bake at 400.
- For a frosting I use powder sugar and milk make them taste like a cinnamon roll.
Nutrition Facts : Calories 200, Fat 10, SaturatedFat 1.6, Cholesterol 16.9, Sodium 170, Carbohydrate 25.5, Fiber 0.5, Sugar 12.8, Protein 2.5
FROSTED PUMPKIN MUFFINS
In Muncie, Indiana, Samantha Callahan jazzes up pound cake mix with some canned pumpkin and pumpkin pie spice to create these sweet muffins. "They're so good, even picky eaters cannot seem to get enough," notes the substitute teacher's aide. "They're also delicious without frosting or nuts."
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cake mix, pumpkin, eggs, water, pumpkin pie spice and baking soda; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , Frost muffins. Sprinkle with pecans if desired. Store in the refrigerator.
Nutrition Facts : Calories 246 calories, Fat 11g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 224mg sodium, Carbohydrate 35g carbohydrate (28g sugars, Fiber 1g fiber), Protein 2g protein.
CINNAMON CHIP MUFFINS
In just 40 minutes, you can be cozying up to these sweet Cinnamon Chip Muffins and a tall glass of milk.
Provided by By Bree Hester
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups.
- In medium bowl, mix flour, sugar, baking powder and salt. In small bowl, mix oil, milk, egg and vanilla. Pour into flour mixture; stir just until combined. Stir in cinnamon chips. Divide batter evenly among muffin cups.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Serve warm, if desired.
Nutrition Facts : ServingSize 1 Serving
CINNAMON TOAST CRUNCH™ COFFEE CAKE MUFFINS
Love coffee cake? Then these Cinnamon Toast Crunch™ Coffee Cake Muffins are absolutely perfect for you and your family or friends. Cinnamon Toast Crunch™ Cinnadust™ brings some epic flavor to sweet and easy streusel-topped muffins. Bake up a batch whenever you're craving delicious, warm coffee cake in muffin form!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 12
Number Of Ingredients 4
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.
Nutrition Facts : Calories 240, Carbohydrate 35 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 21 g, TransFat 0 g
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