Cinnamon Breakfast Muffins
Recipe from Better Homes and Gardens

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

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Servings: Makes 12 muffins.
Prep Time: 15 mins
Total Time: 35 mins
Related Categories: Bread and Pastry, Cinnamon Bread, Muffins
 
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Ingredients
  • 1-1/2  cups
    all-purpose flour
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  • 1/2  cup
    sugar
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  • 1-1/2  teaspoons
    baking powder
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  • 1/4  teaspoon
    ground nutmeg
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  • 1/8  teaspoon
    salt
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  • 1 
    egg
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  • 1/2  cup
    milk
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  • 1/3  cup
    butter or margarine, melted
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  • 1/4  cup
    sugar
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  • 1/2  teaspoon
    ground cinnamon
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  • 1/4  cup
    butter or margarine, melted
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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.
5.
Berry Breakfast Muffins: Prepare as above, except fold 1 cup fresh berries (raspberries, blackberries, blueberries) or chopped strawberries into batter.
6.
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.
7.
7. Banana-Coconut Breakfast Muffins: Prepare as above, except fold 3/4 cup finely chopped banana and 1/3 cup shredded coconut into batter.
8.
Toffee-Chocolate Breakfast Muffins: Prepare as above, except fold 1/3 cup toffee pieces and 1/3 cup semisweet chocolate pieces into batter.
9.
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
Calories 195, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 42 mg, Sodium 128 mg, Carbohydrate 25 g, Fiber 1 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 3%, Iron 5%. Percent Daily Values are based on a 2,000 calorie diet
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