Cinnamon Breakfast Muffins

These muffins are dipped in melted butter then a yummy combination of cinnamon and sugar before serving warm as a wonderful brunch treat.


Cinnamon Breakfast Muffins

by 9  people


add your rating
add a comment
Servings: 12
Prep Time: 15 mins
Recent Activity:
Ingredients
  • 1 1/2  cups 
    all-purpose flour
  • 1/2  cup 
    sugar
  • 1 1/2  teaspoons 
    baking powder
  • 1/4  teaspoon 
    ground nutmeg
  • 1/8  teaspoon 
    salt
  • 1   
    egg
  • 1/2  cup 
    milk
  • 1/3  cup 
    butter or margarine, melted
  • 1/4  cup 
    sugar
  • 1/2  teaspoon 
    ground cinnamon
  • 1/4  cup 
    butter or margarine, melted
Directions
1.
Preheat oven to 350F. Grease twelve 2-1/2-inch muffin cups; set aside.
2.
In a medium bowl stir together flour, the 1/2 cup sugar, the baking powder, nutmeg, and salt. Make a well in the center of the flour mixture. In a small bowl beat egg with a fork; stir in milk and the 1/3 cup melted butter. Add egg mixture to flour mixture all at once. Stir just until moistened (batter will be lumpy).
3.
Spoon batter into prepared muffin cups. Bake in the preheated oven for 20 to 25 minutes or until a wooden toothpick inserted in centers comes out clean.
4.
Meanwhile, combine the 1/4 cup sugar and the cinnamon. Cool muffins in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Dip muffins into the 1/4 cup melted butter, then into sugar-cinnamon mixture. Serve warm. Makes 12 muffins.
Variation
  • Berry Breakfast Muffins: Prepare as above, except fold 1 cup fresh berries (raspberries, blackberries, blueberries) or chopped strawberries into batter.
Variation
  • Almond-Apricot Breakfast Muffins: Prepare as above, except fold 1/2 cup chopped dried apricots, 1/4 cup sliced almonds, toasted, and 1/4 teaspoon almond extract into batter.
Variation
  • Banana-Coconut Breakfast Muffins: Prepare as above, except fold 3/4 cup finely chopped banana and 1/3 cup shredded coconut into batter.
Variation
  • Toffee-Chocolate Breakfast Muffins: Prepare as above, except fold 1/3 cup toffee pieces and 1/3 cup semisweet chocolate pieces into batter.
Variation
  • Peanut Butter-Chocolate Breakfast Muffins: Prepare as above, except increase milk to 2/3 cup and whisk 1/2 cup creamy peanut butter into egg mixture. Fold 3/4 cup miniature semisweet chocolate pieces into batter.
Nutrition information
Per Serving: cal. (kcal) 195, Fat, total (g) 10, chol. (mg) 42, sat. fat (g) 6, carb. (g) 25, fiber (g) 1, pro. (g) 3, sodium (mg) 128, Potassium (mg) 55, calcium (mg) 30, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
 Articles
Make-Ahead Breakfast: Blueberry-Maple Bran Muffins
... with yogurt and fruit for breakfast in the warmer months, it's also really nice to have another healthy option...'m excited to share my take on this recipe for Maple Bran Muffins with you. click here for our maple bran... muffins recipe I was initially hesitant to delve deeper because most muffin recipes have far too much... read more...
Make-Ahead Breakfast: Blueberry Baked Oatmeal Muffins
...With recent weekend house guests, I decided to try to get most of our breakfast ready ahead of time... and put them to good use for a satisfying breakfast on busy mornings down the road. click here for our... baked oatmeal recipe I made a few changes to personalize the muffins and to make the recipe a little... read more...
25 Days of Christmas Cookies: Cinnamon Sugar Sticks
...We really aren't trying to ruin your Christmas by urging you to make Cinnamon Sugar Sticks. Far... we mean is those cinnamon candies -- you know, red hots -- that kids love to pop into their mouth... in the recipe books. Make these Cinnamon Sugar Sticks! *** Check out our 25 Days of Christmas Cookies on Pinterest... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products