Buttery Cinnamon Muffins Food

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 HONEY BUTTER

Steps:

• Use the whisk attachment on your mixer to beat the butter for 1 minute. (You can do this with regular beaters of course. Or a wooden spoon.)
• Add the powdered sugar, honey, and cinnamon. Beat on low until the powdered sugar is incorporated, then beat on medium for a bit.
• Scrape the sides and bottom, then beat again until it is smooth.
• This recipe will fit into 6 4-ounce mason jars, or 3 half-pint mason jars.
• Store this however you normally store butter. Put it in the fridge if you plan on keeping it for a while, or on the counter if it will be eaten within a couple days. Either way it should be served room temperature.

BUTTERY BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400°F.Cream butter and sugar together in a large bowl.Add egg; mix to combine.In a separate bowl, combine flour, baking powder, salt and milk.Add flour mixture to butter mixture, alternating with milk, beating well after each addition. Fold in blueberries.Fill 12 paper-lined muffin cups about 2/3 full with batter; set aside.To make streusel topping, combine butter, sugar, flour and cinnamon in a medium bowl; mix until crumbly.Sprinkle mixture evenly over muffins. Bake 20-25 minutes or until golden brown. Serve warm with more butter for topping.

PECAN COFFEE CAKE MUFFINS

Steps:

• _For the Streusel Topping:In large mixing bowl, whisk together granulated sugar, brown sugar, cinnamon, salt and flour. Add cold butter and cut it into flour with pastry blender or two forks. Blend until mixture is grainy with small pea-sized pieces of butter speckled throughout. Add ice cold water 1 tablespoon at a time and blend it into the flour mixture with your fingers until a shaggy streusel topping is formed. Stir in chopped pecans. Cover and refrigerate streusel while muffin batter is prepared._For the Coffee Cake Muffins:Preheat oven to 375°F. Line muffin tin with tall tulip-style paper cupcake liners. In mixing bowl, whisk together flour, brown sugar, baking powder, baking soda and salt.In large measuring cup, whisk together eggs, milk and vanilla extract. Pour into dry ingredients and stir until just combined. Add melted butter and stir again until slightly lumpy batter is achieved. Fill each paper liner with a level 1/4 cup of muffin batter. Top batter with generous 1/4 cup of streusel topping. If using standard cupcake liners, top with 2 tablespoons.Bake muffins for 18-23 minutes or until toothpick inserted into centers comes out clean. Serve muffins warm with extra butter. Store leftovers in air-tight container.

CINNAMON SUGAR JUMBO MUFFINS

Steps:

• Preheat oven to 350FPrepare 1 or two Jumbo muffin pans with 12 muffin papers.
• In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
• Mix in the melted butter, egg, buttermilk and vanilla until combined. If the batter very thick and not easily mixed, add the milk (some buttermilk is quite thick which results in a that's batter too firm. The milk will loosen the batter).
• Fold in the raisins.
• Add the batter evenly into the 12 muffin papers.
• Bake 25-30 minutes or until golden and a cake tester comes out clean
• Remove from oven and let rest in pan for 5 minutes.
• Meanwhile, combine sugar and cinnamon topping. Dip the muffin tops in the melted butter then coat in the cinnamon sugar. Place on a cooling rack and repeat with remaining muffins. Best served warm

CINNAMON MUFFINS

Steps:

• Preheat the oven to 350°F. Line a standard-sized muffin tin with muffin liners and lightly spritz with nonstick cooking spray.
• In a medium-sized mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
• In a large bowl, combine the butter and the sugar and mix on medium-high speed using a handheld mixer for 3-4 minutes, or until the mixture is light and fluffy. You could also use a stand mixer fitted with a paddle attachment.
• Add the eggs, one at a time, scraping down the sides of the bowl and mixing well after each addition. Add the vanilla and mix once more.
• Mixing on low, alternate adding the dry ingredients and the milk in three additions. Then, scrape down the sides of the bowl and mix once more.
• Fill the muffin cups two-thirds of the way full and bake for 25 minutes, or until the center of the muffins spring back ever so slightly when gently poked.
• While the muffins are baking, combine the sugar and cinnamon for the topping in a small bowl, and set aside.
• Once cool enough to handle, dip the top of the muffin in the melted butter and then dip it into the cinnamon-sugar and swirl until well-coated. Serve and enjoy.

MINI CINNAMON MUFFINS

Steps:

• Preheat the oven to 375 degrees F and grease a 24 cup mini muffin tin.
• In a medium bowl, stir together the applesauce, butter, milk, maple syrup, vanilla, and egg.
• Add the flours, baking powder, baking soda, cinnamon, and salt and gently fold together.
• Fill prepared muffin tin to the edge of each cup using about 2 tablespoons of batter.
• Sprinkle each muffin with cinnamon and granulated sugar.
• Bake for 18-20 minutes or until a cake tester comes out cleanly.
• Remove from oven, run a paring knife around the edges, if needed to loosen, and transfer to cool on a wire rack. Serve warm or at room temperature.

CINNAMON MUFFINS

Steps:

• Preheat the oven to 375ºF. Grease 18 muffins cups.
• In a bowl, combine the flour, sugar, baking powder, cinnamon and salt.
• In another bowl, beat together the milk, vegetable oil, and eggs. Make a well in the center of the dry ingredients and add the wet ingredients. Stir just until combined - don't over mix.
• Divide the mixture evenly between the prepared muffin cups.
• In a small bowl, combine the 2 tablespoons sugar and 1 teaspoon of cinnamon. Sprinkle the cinnamon sugar mixture over the tops of the batter filled cups.
• Bake the muffins until a toothpick instead in the center comes out clean, 13-15 minutes.

CINNAMON MINI MUFFINS AND CINNAMON BUTTER

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, salt, cinnamon and nutmeg; gradually add to creamed mixture alternately with milk, beating well after each addition., Fill greased or paper-lined miniature muffin cups two-thirds full. Sprinkle with sugar. Bake at 350° for 18-20 minutes or until lightly brown. , Meanwhile, in a small bowl, cream butter and cinnamon until fluffy. Spoon into a 1/2-cup serving dish; smooth top. Serve with muffins.

CINNAMON COFFEE CAKE MUFFINS

Steps:

• Preheat oven to 375 degrees and line muffin tin with paper liners, set aside.
• In a large bowl, whisk flour, brown sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center and set aside.
• In a smaller bowl, or large measuring cup, whisk milk, butter, eggs and vanilla until smooth. Pour wet mixture into the dry bowl and mix (with a hand blender or by hand) until you have a thick but smooth batter.
• For the crumb topping, stir together the flour, sugars, and cinnamon in a medium bowl. Add the melted butter and stir with a fork until the mixture is crumbly and resembles wet sand.
• For the cinnamon swirl, combine the sugar and cinnamon in a small bowl.
• Begin to assemble the batter inside the lined muffin tin by scooping 2 tablespoons of batter into each muffin cavity. Place a teaspoon of cinnamon sugar mixture on top, give it a quick swirl, and top with more muffin batter, filling the tin 3/4 to the top.
• Sprinkle about a heaping tablespoon of crumb topping on top of each muffin top, covering the tops.
• Bake muffins for 15-17 minutes until the crumbly tops are golden and when a toothpick inserted in the middle comes out clean. Remove from oven and allow muffins to cool down to room temperature in the pan prior to transferring them to a wire rack to glaze.
• Once cooled, drizzle a little glaze over cooled muffins.

CINNAMON BUTTER MUFFINS

Steps:

• Preheat oven to 350. Grease a 12 opening muffin tin.
• Cream 6 tablespoons butter, shortening and 1 cup of sugar together.
• Beat in the eggs and nutmeg.
• Whisk the flour and baking powder in a separate bowl. Stir in flour alternately with milk into the butter mixture until the everything is just combined.
• Fill muffin tins 3/4 full and bake for 20-25 minutes.
• Combine remaining sugar and cinnamon in a bowl.
• When the muffins are done, cool for 5 minutes and then transfer them to a cooling rack.
• Dunk the top of each muffin in the melted butter and then roll in cinnamon sugar. (You can also do this with the whole muffin if you are feeling especially cinnamon sugary.)
• Make sure you eat the first one warm. It will make everything right with the world.

CINNAMON MUFFINS

Steps:

• Preheat oven to 350 degrees.
• In a bowl, cream shortening and sugar. Add egg; beat well. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk and mix well.
• Fill greased muffin cups half full. Bake at 350 degrees for 15-20 minutes or until a toothpick comes out clean.
• In a shallow bowl, combine sugar and cinnamon. Dip muffin tops in butter, then in cinnamon-sugar. Serve warm.

EASY CINNAMON MUFFINS

Steps:

• Preheat the oven to 425ºF.

QUICK CINNAMON ROLL MUFFINS WITH BROWN BUTTER ICING

Steps:

• For the Brown Butter: Click here for the recipe and instructions---->>>>BROWN BUTTER RECIPE For the Dough: Preheat oven to 425°. Spray eight regular size muffin cups with non stick cooking spray and set aside. In a large bowl add the flour, baking powder and salt; whisk together. Using a pastry blender add the shortening and cut into the flour until well incorporated; mix in milk with a large spoon. On a well floured surface roll dough into a 16x16-inch rectangle. For the Filling: In a small saucepan add the butter and brown sugar. Cook on medium until sugar and butter have been melted; add cinnamon and stir. Pour butter mixture over rolled out dough. Using an off set spatula spread the filling evenly to the edges. Roll up to dough, pulling and squeezing to get a tight roll. When the roll is finished push the roll back into a 16-inch roll and slice into 2-inch slices. Place each roll in prepared muffin cup. Bake 20 minutes. For the Brown Butter Icing: Add sugar, brown butter and milk into a medium bowl. Stir or mix with a mixer until soft and combined. Spread on muffins.

BUTTERY CINNAMON MUFFINS

Steps:

• Preheat oven to 350°F.
• Grease 12 (3-inch) muffin pan cups; set aside.
• Cream together butter, shortening and 1 Cup sugar; beat in eggs, salt, nutmeg and baking powder.
• Stir in flour and milk alternately until mixture is just combined; evenly divide batter into prepared muffin cups.
• Bake for 20 to 25 minutes.
• While muffins are baking, combine 1 Cup sugar with cinnamon; set aside.
• When the muffins are done let cool for a minute, and then turn out onto cooling racks.
• Melt 1 cup butter; dip each muffin briefly in the melted butter and let the excess drip off.
• Roll each muffin in the cinnamon sugar.

CHUNKY MONKEY MUFFINS

Steps:

• Preheat oven to 350 degrees and grease muffin tins or line with cupcake liners.
• In a large bowl, add bananas and mash well. Add eggs, greek yogurt, milk, honey, and vanilla. Stir well.
• In a separate bowl whisk together flour, cocoa powder, baking soda and salt.
• Add dry ingredients and chocolate chips to the wet mixture; stir just until combined. Avoid over mixing.
• Fill muffin tins evenly (should make 12 muffins) and bake for 25-30 minutes.

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 ROLL MUFFINS RECIPE

Steps:

• Preheat the oven to 400°F (200°C), and line a 12 cup muffin tray with paper liners. If you don't have liners you can grease the wells with butter.
• For the cinnamon-sugar mixture: Stir together the brown sugar, flour, salt, cinnamon and nuts.
• Next, add in the butter, and cut it into the mixture using a pastry cutter, fork or fingertips until the mixture resembles coarse crumbs. Set aside.
• To make the muffin batter: In a large bowl, whisk together the flour, sugar, baking powder and salt.
• Make a well in the center, and add the egg, milk, oil, and vanilla. Roughly mix the ingredients together until just combined (there may be a few lumps, that's fine).
• Add a heaping tablespoon of the batter to each paper liner, then top with a tablespoon of the cinnamon-sugar mixture. Divide the remaining batter between the liners, and top with the remaining cinnamon-sugar mixture.
• Bake for 20-25 min or until the tops have risen and formed a dome, and a toothpick inserted comes out clean. The muffins should be golden. Let the muffins cool for 5 minutes before moving them to a cooling rack.
• For the vanilla glaze: In a small bowl, whisk together the sugar, milk and vanilla until smooth and runny.
• Generously drizzle the glaze over the muffins and allow it to set.
• These are delicious warm, with a cup of coffee. Store leftovers in an airtight container at room temperature for up to 3 days.

APPLE CINNAMON MUFFINS

Steps:

• Preheat the oven to 400°F
• Spray a muffin pan lightly with non stick spray and then place muffin liners in each space.
• In a stand mixer or hand held mixer cream the butter and sugar until light.
• Add the eggs one at a time and vanilla, mixing until the mixture has come together, scrape down the sides of the bowl.
• Add the sour cream on low speed.
• In a separate bowl whisk together the flour, baking powder and cinnamon.
• Using a spatula gently fold the flour into the batter and then add the diced apples making sure to fold them through as well.
• Distribute the batter evenly between each muffin paper, about a generous ¼ cup.
• Bake the muffins at 400° for 5 minutes and then lower the temperature for the duration of baking time to 375° for about 17-20 minutes in total.
• Let the muffins cool while you make the icing.
• Combine the powdered sugar and milk and mix until smooth and lump free.
• Drizzle the icing over the muffins and serve warm.

CINNAMON SWIRL PUFF PASTRY MUFFINS

Steps:

• Preheat oven to 350°F. Coat a 12-cup muffin pan with cooking spray; set aside. Stir together sugar and cinnamon in a small bowl; set aside.
• Roll 1 of the puff pastry sheets into an 11- x 15-inch rectangle on a lightly floured work surface. Brush rectangle evenly with butter. Sprinkle evenly with 3 tablespoons of the sugar mixture. Starting at longer side, roll rectangle into a tight log; pinching along seam to seal. Cut log lengthwise into quarters to form 4 long layered strands (they don't have to be perfect). Wrap each quarter into a spiral shape, tucking outer end underneath. Place each spiral into prepared muffin pan. Repeat entire process with remaining 2 puff pastry sheets. Chill pan in refrigerator for 10 minutes.
• Whisk together egg and 1 tablespoon water in a bowl until frothy. Brush muffin tops with egg wash.
• Bake in preheated oven until muffins are puffed and browned, about 30 minutes. Cover with aluminum foil after 20 minutes to prevent overbrowning. Cool in pan 10 minutes. Remove muffins from pan, and roll in remaining sugar mixture.

CINNAMON MUFFINS

Steps:

• Preheat oven 425 degrees. Grease 12 muffin cups.
• In a medium bowl combine flour, baking powder, salt, and 2 T sugar
• In a small bowl mix egg, milk, and butter (melted)
• Stir egg mixture into the flour mixture
• Make topping and filling: combine 1/4 cup sugar, cinnamon, and hot cocoa mix
• Spoon half the batter into the muffin cups
• Sprinkle half the sugar mixture over the batter
• Spoon the remaining batter into the muffin cups and top with the sugar mixture
• Bake 15 to 20 minutes

BISQUICK CINNAMON MUFFINS

Steps:

• Pre-heat the oven to 350° F, and grease muffin tins or line them with cupcake liners.
• In a small mixing bowl, mix together the sugar and cinnamon.
• Add the eggs to the cinnamon sugar mixture, and mix well.
• Next add in the milk and vanilla extract, continuing to mix well.
• Add in the Bisquick mix, and mix everything together until blended.
• Fill each of the greased or lined muffin cups about 1/2 to 2/3 full with muffin batter.
• Bake at 350° F for about 25 to 30 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
• Allow them to cool in the muffin tin for about 5 minutes; then take a knife, run it around the edge of each muffin, and pop them out onto a wire rack for dipping.
• In a small bowl, mix the sugar and cinnamon together.
• Dip the top of each warm muffin in the melted butter.
• Then dip every muffin in the cinnamon sugar mixture, rolling the top around to make sure it's covered with the slightly crispy cinnamon sugar topping.
• Place the muffins back on the wire rack to finish cooling, or serve them while warm.