Sugar And Spice Muffins Recipes

MASTER BAKERY STYLE MUFFIN RECIPE

Steps:

• Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside.
• Whisk the flour, baking powder, baking soda, salt, and cinnamon (if using) together in a large bowl. Set aside.
• Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the add-in(s).
• Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!). Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 25-30 minutes or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
• Allow to cool for 10 minutes in pan before serving.
• Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.

VEGAN SUGAR AND SPICE MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
• Mix flour, baking powder, pumpkin pie spice, and salt together in a small bowl.
• Whisk sugar, avocado oil, and aquafaba together in a bowl until sugar is dissolved. Pour in flour mixture; mix until evenly incorporated.
• Spoon batter into the prepared tin, filling each cup halfway full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
• Combine sugar and cinnamon in a shallow dish to make the topping. Remove hot muffins from the tin and dip in melted margarine; roll in cinnamon sugar to coat. 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.

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.

SUGAR AND SPICE MUFFINS

Steps:

• 1. Preheat oven to 350 degrees. Line muffin pan with liners. Mix flour, baking powder, salt, and nutmeg into a bowl. Make a well in the center of the bowl. In a different bowl, mix wet ingredients, oil, sugar, egg, milk. Mix well.
• 2. Pour wet ingredients into the well and combine with the dry ingredients.
• 3. Fill muffins and bake for 20 - 25 minutes. Let muffins cool. Combine cinnamon and sugar together in a small bowl. Melt butter and place in separate bowl. Dip each muffin in the melted butter, then dip in cinnamon sugar.