Espresso Cinnamon Muffins Recipes

Steps:

• In a small bowl, combine the first five ingredients. Whisk the egg, milk, butter and espresso powder until espresso powder is dissolved. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full., For topping, combine the flour, sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle about 1 teaspoon over each muffin. , Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm.

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:

• Preheat oven to 350 degrees fahrenheit
• Grease a 12 cup muffin pan with melted butter.
• Assemble dry ingredients in a medium size mixing bowl.
• Whisk the milk, oil and eggs together in a large mixing bowl.
• Dissolve the coffee granules in one teaspoon of hot water then add to the egg mixture and combine well.
• Add the dry ingredients to the egg mixture and mix until glossy and smooth.
• Stir in the crushed ginger cookies and stir until all the crumbs are incorporated into the batter.
• Pour batter from a measuring cup into greased muffin containers and bake for 20 minutes or until tops are nicely browned.

Steps:

• Grease muffin cups with non-stick cooking spray or butter.
• In a large mixing bowl, add the flour, espresso coffee powder, baking powder, cinnamon, and salt; stir to combine.
• In another bowl, add the milk, brown sugar, melted butter, eggs, and vanilla; whisk until smooth.
• Add the liquid ingredients to the dry ingredients; stir just until moistened; do not overmix.
• Pour batter evenly into muffin cups.
• Sprinkle chocolate chips over each muffin.
• Bake at 400 degrees for 20-22 minutes or until pick comes out clean.
• Cool on a wire rack before removing from the pan.

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:

• 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.