Buttery Cinnamon Muffins Recipes

MASTER MUFFIN RECIPE

Steps:

• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
• In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
• In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined. Scrape down the sides and bottom of the bowl as needed.
• Pour the dry ingredients into the wet ingredients and beat on low speed until just about combined. Add the milk and continue to beat on low until combined. Fold in add-ins. (See flavors/details in the notes below.)
• Spoon the batter evenly into each cup or liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
• Glazed muffins stay fresh stored in the refrigerator for 1 week, unglazed muffins stay fresh stored at room temperature for a few days- then transfer to the fridge for up to 1 week.

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!

EASY CINNAMON MUFFINS

Steps:

• Preheat the oven to 425ºF.

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 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 SWEET POTATO MUFFINS

Steps:

• Preheat oven to 375°. In a small bowl, combine flour, sugar and cinnamon. In another bowl, whisk egg, sweet potatoes and oil. Stir into dry ingredients just until moistened., Fill greased muffin cups two-thirds full. Bake 15-18 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pans to wire racks. , In a small bowl, combine glaze ingredients; drizzle over warm muffins. Freeze option: Freeze unglazed cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds. Glaze.

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.