Reviewed: Oct. 4, 2009

I made these one morning on a whim, and they were delicious. Like many others have said, I added cinnamon and vanilla and these were still delicious. They have a light buttery taste to them, which isn't too overbearing. Yummy!

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Emily Veronica

Cooking Level: Beginning

Living In: San Francisco, California, USA

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Reviewed: Apr. 11, 2009

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.

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appyrider

Cooking Level: Intermediate

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Reviewed: Jan. 25, 2009

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.

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kellebelle

Cooking Level: Professional

Home Town: Stanton, Iowa, USA

Living In: Austin, Texas, USA

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Reviewed: Jan. 18, 2009

The tops were the best, not to dry on the inside, great to go with hot coffee or tea!

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sherrilynward

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2009

We used to make these in jr. high cooking class, under the name "French Breakfast Puffs". Make these in small-sized muffin tins, and DIP the tops into melted butter (easier than brushing), then into sugar-cinnamon mixture. YUM!

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Guiri Girl

Cooking Level: Expert

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Reviewed: Dec. 30, 2008

Very basic muffin, but VERY easy to make. I added 1 tsp. of vanilla extract to the batter to sweeten. These are great to make if you are in a hurry. They are quick and easy.

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faith

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Reviewed: Dec. 22, 2008

I have already made this twice and I just found this recipe yesterday. Both times they were gone within hours. Definitely a keeper.

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shea

Cooking Level: Expert

Home Town: Shreveport, Louisiana, USA

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Reviewed: Oct. 23, 2008

I love this recipe. I just wanted to make something simple to eat for breakfast tomorrow, and this was exactly what I was looking for! I read other reviews and decided to add 2tbsp cinnamon to the dry mix. It was just perfect. I added a little extra milk too, and the batter was not lumpy. But they turned out gorgeous! I highly recommend.

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Vanessa

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Reviewed: Jul. 31, 2008

My husband made these for breakfast...kids loved them! Personally, I thought the tops were really good but the muffins themselves weren't very sweet at all...we'll make them again, but next time we'll add something sweet to the batter to make them taste better! they were good though!

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jenn

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Reviewed: Apr. 27, 2008

These were okay but seemed to be lacking something. I would suggest throwing in some dried fruit or chocolate chips for interest.

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ccahoon

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Reviewed: Feb. 11, 2008

This is a really good recipe. Quick and easy. My husband really loves these muffins. They are good for breakfast and I like how they are light and not really heavy. I make this recipe a lot. I dont add the extra 1/4 cup but if the batter looks really thick then i add just a bit more milk.

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Lina

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Reviewed: Jan. 22, 2008

I had fresh cherries on hand, so I added them into this recipe. I really enjoyed the cinnamon and sugar on top of the muffins. I also like the fact that this recipe is not full of sugar.

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mspibb

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Reviewed: Jan. 18, 2008

these actually turned out better than i thought! i used 1 cup (a slight bit more actually) milk like some1 else suggested 2 tame some of the stickyness. but i would suggest that u add SOMETHING 2 the batter: choco/butterscotch/vanilla/peanutbutter chips, 1 of those would, im sure, do great. im not a fan of how empty the muffin feels whenever i take a bite w/out the cinnamon part. (o gosh thats 1 yummy topping). i would also suggest that not only use only 1 tbls. butter 2 put onto the muffintops, but also add 1 extra tsp. cinnamon 2 the mix: the cinnamon aint as strong as id like it 2 be, & i dont like having a tbls. of butter left sitting in the dish when im done. i also like how less crunchy the bottoms are on these(not entirely soft like cupcakes... i guess theyre not supposed 2 be)compared 2 the choco. chip muffins i made the other day. i will def. make these again. p.s. i would suggest they change the name 2 sugar/cinnamon-coated muffins. sounds more precise.

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bakergrl_bc

Cooking Level: Beginning

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Reviewed: Dec. 8, 2007

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.

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gencaf

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Reviewed: Jun. 14, 2007

I made this once ... and though they were okay, I probably won't make them again.

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WENDYY1

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Reviewed: Mar. 28, 2007

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.

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Mrs E

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Reviewed: Mar. 28, 2007

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.

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ANMALONE

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Reviewed: Mar. 20, 2007

Big hit with the roomies!! They disappeared quickly.

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carrie

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Reviewed: Jan. 27, 2007

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)

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vokalkord

Cooking Level: Intermediate

Home Town: Rockford, Illinois, USA

Living In: Freeport, Illinois, USA

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Reviewed: Oct. 30, 2006

I've never made homemade muffins before, I've always used the box mixes. So, I was nervous... but these were very easy and very good! And only took a teeny bit longer then mixing an egg into a powder mix. And tasted alot better! I will make this again!

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