Cinnamon Muffins Recipes

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk until well combined. , Fill greased muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean., Add butter to a shallow bowl. In another shallow bowl, combine sugar and cinnamon. Dip muffin tops in butter, then in cinnamon-sugar. Serve warm.

Steps:

• Mix flour, sugar, baking powder, salt, nutmeg and allspice.
• Add egg, milk and butter.
• Stir into dry ingredients until moistened.
• Spoon into greased or paper-lined muffin cups.
• Bake at 400 degrees for 20 minutes or until done.
• For topping combine sugar and cinnamon.
• Brush top of warm muffin in butter and dip top of muffin into sugar/cinnamon mixture.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease six muffin cups or line with paper muffin liners.
• Stir together 1 1/2 cup flour, 3/4 cup sugar, salt, baking powder and 1 teaspoon cinnamon. Mix in oil, egg and milk. Fold in apples. Spoon batter into prepared muffin cups, filling to the top of the cup.
• In a small bowl, stir together 1/2 cup sugar, 1/3 cup flour, butter and 1 1/2 teaspoons cinnamon. Mix together with fork and sprinkle over unbaked muffins.
• Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.

Steps:

• Heat oven to 375 degrees F.
• In a large bowl, cream the butter and sugar with a mixer; blend in vanilla extract and eggs.
• In another bowl, sift together the flour, baking powder, baking soda, and salt.
• Pour the flour mixture and the sour cream into the butter mixture.
• Stir the batter by hand until the ingredients are blended. If batter is too dry, add a splash of milk.
• Do NOT over-mix! Over-mixing makes muffins and things like that tough.
• Grease muffin tins.
• Prepare the topping by mixing together the walnuts, cinnamon, and sugar.
• Drop 1 tablespoons of batter into each muffin tin.
• Sprinkle with 1 teaspoons of topping.
• Top with 1 more tablespoons of batter.
• Sprinkle the tops with another teaspoon of topping.
• Bake for 15-20 minutes or until a tester comes out clean.

Steps:

• Preheat oven to 350 degrees.
• In a bowl, cream shortening and sugar. Add egg; beat well. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk and mix well.
• Fill greased muffin cups half full. Bake at 350 degrees for 15-20 minutes or until a toothpick comes out clean.
• In a shallow bowl, combine sugar and cinnamon. Dip muffin tops in butter, then in cinnamon-sugar. Serve warm.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 18 muffin cups with paper liners.
• Combine raisins and water in a small saucepan; bring to a boil. Turn off the heat and let sit for 10 minutes.
• Stir flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Make a well in the center.
• Stir melted butter into the raisin-water mixture, then add eggs and mix until well beaten. Pour into the well in the flour mixture; mix quickly and lightly with a fork until moistened and lumpy; do not beat. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until golden, about 25 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
• Meanwhile, combine powdered sugar and vanilla for glaze in a bowl. Stir in 1 teaspoon milk, adding more if necessary, until thin enough to drizzle.
• Drizzle glaze over cooled muffins.