CINNAMON-SUGAR MINI MUFFINS
These delightful little muffins are rich and buttery. You can also make them in regular-sized muffin tins...just bake a little longer.
Provided by Taste of Home
Time 35m
Yield 2 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 144 calories, Fat 6g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 183mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 0 fiber), Protein 3g protein.
CINNAMON SUGAR DOUGHNUT MUFFINS
Provided by Mel
Time 35m
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin with cooking spray. Set aside. (See note for mini muffin tin.)
- For the muffins: in a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the egg, vanilla, milk (or buttermilk), oil (or melted butter).
- Add the wet ingredients to the dry ingredients and mix with a rubber spatula until just combined and no dry streaks remain. Don't over mix.
- Scoop the batter into the prepared muffin tin, filling the cups 2/3 full. Bake for 15-18 minutes until the tops spring back lightly to the touch.
- Let the muffins cool for a few minutes before removing them from the muffin tin to a cooling rack to cool completely.
- For the topping: in a small bowl, whisk together the sugar and cinnamon.
- Dip the top of the muffins in the melted butter. Roll the top of each muffin in the cinnamon and sugar until evenly coated with cinnamon and sugar.
Nutrition Facts : ServingSize 1 muffin, Calories 274 kcal, Carbohydrate 36 g, Protein 3 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 33 mg, Sodium 244 mg, Fiber 1 g, Sugar 22 g
SUGAR-CRUSTED RASPBERRY MUFFINS
From Real Simple. You can use any berries for these...such as blueberry or blackberry! Or better yet, use a combination of berries.
Provided by Marz7215
Categories < 60 Mins
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 ° F. Line a 12-cup muffin tin with paper liners or coat it with cooking spray, vegetable oil or butter.
- In a medium bowl, combine 1 3/4 cups of the flour, 1/2 cup of the sugar, the baking powder and salt. Add the butter and combine. In a second bowl, whisk together the milk, egg and vanilla. Gradually add the milk mixture to the flour mixture and stir until just combined; the batter will be lumpy.
- Toss the berries with the remaining flour in a bowl. Gently fold the berry mixture into the batter. Fill each muffin cup 3/4 full. Sprinkle the batter with the remaining sugar.
- Bake for 17 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Transfer pan to a wire rack to cool for 10 minutes. Serve warm.
Nutrition Facts : Calories 215.9, Fat 8.9, SaturatedFat 5.3, Cholesterol 37.4, Sodium 123.2, Carbohydrate 31.2, Fiber 1.6, Sugar 14, Protein 3.4
TO DIE FOR BLUEBERRY MUFFINS
These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!
Provided by Colleen
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
- Bake for 20 to 25 minutes in the preheated oven, or until done.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 56.9 g, Cholesterol 39.3 mg, Fat 16.1 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 321.8 mg, Sugar 33.6 g
CINNAMON SUGAR MUFFINS
These muffins taste like or are a cross between Tim Hortons Old Fashioned Glazed and Cinnamon Spice Timbits. SO YUMMY ...and so Canadian eh?! :) These muffins taste better once they have cooled or even the next day as the flavours have had a chance to meld together. They also freeze well too.
Provided by Nibblets
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 11
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.
Nutrition Facts : Calories 197.6, Fat 9.9, SaturatedFat 6.1, Cholesterol 40.6, Sodium 159.7, Carbohydrate 25.2, Fiber 0.5, Sugar 12.6, Protein 2.6
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