Cinnamon Butter Muffins Food

CINNAMON MUFFINS

Steps:

• Preheat the oven to 200°C (400°F) and place muffin liners in a muffin tin or on a baking sheet.
• In one bowl, mix together all dry ingredients: flour, vanilla powder, baking powder and cinnamon.
• In another, large, bowl, mix sugar and butter with an electrical mixer until fluffy.
• Add the eggs and mix well.
• Add the dry ingredients and mix to combine, but not more.
• Add in the milk and mix until smooth, but not more than necessary.
• Using two spoons, scoop your batter into the muffin liners, filling them to about ⅔. Use a spoon to even out the top.
• In a small bowl combne the cinnamon and sugar for the topping. Then sprinkle the cinnamon sugar on top of the muffins.
• Bake in the middle of the oven for 16-18 minutes. Test with a cake tester or tooth pick - it should come out with no or very little cake batter when they are done. Enjoy!

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 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.

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.

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.

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 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.

BUTTERMILK CINNAMON MUFFINS

Steps:

• Preheat your oven to 350°F.
• Grease you muffin pan with butter
• With the flat beater on your electric mixer combine the butter and sugar and beat until light and fluffy on medium.
• Mix in the egg.
• In a seperate bowl, stir the flour, baking soda, salt, baking powder, nutmeg, and cinnamon.
• Combine the flower mixture, the butter mixture, and the vanilla and two parts slowly.
• Fill your muffin pan approximately 75% of the way with your batter, and bake until the muffins are golden brown or when a toothpick runs clean after inserting it in the center. This will take approximately 20-25 minutes.
• While muffins are cooling, mix the additional sugar and cinnamon.
• Melt the additional butter in a seperate bowl.
• Once the muffins are cooled, dip the into the melted butter and then immediately into the cinnamon sugar mixture making sure to coat it well.
• Repeat this step with the remaining muffins and enjoy after they have cooled!

CINNAMON-BUTTERMILK MUFFINS

Steps:

• Preheat an oven to 350°F Grease 9 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups one-third full with water to prevent warping.
• To make the muffins, in the bowl of an electric mixer fitted with the flat beater, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and beat well until pale and smooth.
• In another bowl, stir together the flour, baking powder, baking soda, salt and nutmeg. Add to the butter mixture in 2 additions, alternating with the buttermilk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy.
• Spoon the batter into the prepared muffin cups, filling each three-fourths full. Bake until the muffins are golden, dry and springy to the touch and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins and let stand until cool enough to handle.
• To make the topping, in a small, shallow bowl, stir together the sugar and cinnamon. Put the melted butter in another small bowl. Holding the bottom of a muffin, dip the top into the melted butter, turning to coat it evenly. Immediately dip the top in the cinnamon-sugar mixture, coating it evenly, then tap it to remove excess sugar. Transfer the muffin, right side up, to the rack. Repeat with the remaining muffins. Let cool completely before serving. Makes 9 muffins.
• Note: These cakelike muffins are made from a batter similar to that used for preparing doughnuts, but they are baked instead of fried.

CINNAMON BUTTER PUFFS

Steps:

• Set oven to 350 degrees F.
• In a small bowl combine 1/2 cup sugar with 1 teaspoon cinnamon; set aside.
• Place 1/2 cup melted butter in another bowl; set aside.
• Grease 10 regular-size muffin cups.
• In a medium bowl, beat shortening, sugar, egg and vanilla until smooth.
• Sift flour, baking powder, salt and nutmeg.
• Add flour mixture to the shortening mixture (stir in a little at a time).
• Pour in the milk; beat until blended and smooth.
• Fill tins 2/3 full.
• Bake for 20-25 minutes or until lightly golden.
• As soon as they are done, dip them one by one firstly into the melted butter, then roll them in the cinnamon-sugar mixture.