Recipe by Jenn Hall
"Dipping the butter-brushed tops of these muffins in a mixture of cinnamon and sugar is easy way to spruce-up a basic muffin recipe."
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Ok, if you use muffin tin liners like I do your entire muffin (duh) will not be coated in the topping. I didn't even think of it beforehand. I was in a hurry and just made them. The plain muffin inside was lacking something. I think a little cinnamon there like another reviewer suggested would have done it, even without the entire thing being rolled in the topping. As far as the milk, I started out with 3/4 cup but added more during the mixing to get a consistency I could work with putting in the muffin cups. I would say it was at least a cup. I just kept adding and stirred it in until I could work with it and even then was thinking it could use a tad more. My batter was not lumpy after all of this, but they baked up gorgeous in about 15 minutes as another had said. Mine were light and fluffy with nice peaks on them. Everyone still gobbled them up, but I am giving it 4 stars since the basic muffin still needs something.
I was a bit concerned when making these muffins. The batter was thick and sticky; unlike most muffin batters. But it came out well. It's a heartier muffin than most.
VARIATION: add 2tsp of ground cinnamon to the dry mix.
This recipe was awesome! The only thing I would change would be to use butter instead of oil, it makes for a more tasteful muffin. Otherwise I highly recommend it.
this recipes is similar to one for "breakfast muffins" that my mom has. her's has cinnamon and nutmeg added to the batter, so i added 1 tsp each of those two ingredients. also added 1 tsp of vanilla. i filled regular muffin cups 2/3rds full and only came up with 10 muffins, but they baked up nice and tall. very moist inside, and slightly crisp on top. the cinnamon/sugar on top is what makes them so perfectly sweet and delicious.
I used melted butter instead of oil in the actual muffin recipe. That was the only change I made. I made mini muffins and didn't bother with liners, I just spritzed the muffin tins with baking spray. Once they were done, I was able to dip the mini muffins in butter and roll them in cinnamon sugar. I did need a little more melted butter and cinnamon-sugar mix than what was called for. I did also get more than the recipe stated--I was able to get 48 mini muffins out of one recipe. My family loved these. Next time, I might add a little vanilla to the muffin recipe.
Very good. I did however add some cinnimon, brown sugar, and vanilla to the dry mix. I also used a mixture of butter and corn syrup instead of just straight butter to dip the muffins in before rolling them in the cinnimon sugar mixture.
Yummy! I added a bit more milk (an extra 1/4 cup) so it was easier to put in the muffin cups. The muffins turned out quite nicely.
I made a mistake the first time I made these and melted the margarine for the topping and instead of reading the intructions right through I just dumped in the sugar and cinnamon and stirred them up with the margarine. I didn't want to throw out the mixture so I just spooned it onto the tops of the muffins before I baked them. The topping baked nicely and spread out perfectly on the tops of the muffins.
My name is Kya and I am 6 years old. I said that I wanted to bake something but my mom wasn't sure about it but my dad let me. It was fun but I was a little scared about the oven part. The muffins are a little like biscuits but with cinnimon. They are real good!I had fun making them too (Kya's mom)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 81
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