Best Sugar N Spice Muffins Recipes

SUGAR AND CINNAMON SPICE MUFFINS

Steps:

• Combine dry ingredients. Stir in milk, egg, and butter, beating only enough to blend. Stir in raisins and nuts, of desired.
• Fill greased muffin cups 3/4 full. Bake at 400º for 20 minutes or until muffins test done.

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.

SUGAR 'N SPICE MINI GINGERBREAD MUFFINS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease two 24-cup mini muffin pans.
• Combine molasses, margarine, white sugar, brown sugar, egg, lemon zest, baking soda, cinnamon, ginger, and cloves in a large bowl. Beat using an electric mixer at medium speed until well mixed. Add flour and sour cream; continue beating until well mixed.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes. Let stand for 5 minutes before removing from the pans.

MIMI'S CAFE BUTTERMILK SPICE MUFFINS

Steps:

• Heat oven to 375°F.
• In a mixing bowl, cream the sugar and butter together with an electric mixer.
• When they are thoroughly mixed, add the eggs and beat for 1 more minute.
• Sift the flour into a separate bowl, together with the baking soda, nutmeg and cinnamon.
• Add the flour and buttermilk to the first mixture, and mix at low speed until smooth.
• To avoid lumps in the batter, add the wet and dry ingredients alternately, in small amounts.
• Make the nut topping by combining all the Nut Topping ingredients together in a small bowl.
• Grease muffin tins with additional butter or margarine, or use paper or foil baking cups.
• Fill each cup ¾ full of batter.
• Add a full rounded tablespoon of the nut topping on top of the batter in each cup.
• Bake immediately, or the topping will sink to the bottom of the muffins, and then you will be mad at yourself - and we don't want that to happen, do we?.
• Bake at 375°F for 20 to 25 minutes until the muffins are golden brown and a toothpick inserted in the middle of a muffin comes out dry.
• (Home ovens' heat differently from Mimi's commercial ovens, and so you may need to adjust the temperature and/or the baking time accordingly).
• This recipe yields 12 standard-size muffins, or 6 Jumbo-size muffins.
• If you are using jumbo muffin tins, reduce the oven temperature by 25° and increase the baking time by 5 to 10 minutes.