Prep 15 mins
Cook 25 mins
Smells so good on those fall days when you need something oh so good and warm.
Make and share this Cinnamon Muffins recipe from Food.com.
- 1 1⁄2 cups flour
- 1⁄2 cup sugar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1⁄2 cup milk
- 1⁄4 cup packed brown sugar
- 2 teaspoons baking powder
- 1 egg, beaten
- 1⁄2 cup oil
- Sift together flour, sugar, brown sugar, baking powder, salt, and cinnamon.
- Combine egg, oil, and milk, add to dry ingredients. Stir just enough to moisten.
- Fill greased muffin tins 2/3 full.
- Bake at 400.
- For a frosting I use powder sugar and milk make them taste like a cinnamon roll.
I enjoyed quite a lovely breakfast this morning, thanks to you, Kim! This recipe supplied 8 regular sized muffins that baked for 18 minutes when done. I filled the remaining 4 empty muffin cups half way with water. I used Kim's suggested powdered sugar drizzle over these delicious muffins and couldn't wait for them to cool, so ate 2 right away! Wonderful recipe for my Saturday morning (or anytime)!!
These were very dry and somewhat bland. I could not eat them without butter, and even then they were too dry.
This was a very easy recipe! I followed other reviewers suggestion and doubled the cinnamon (actually double plus because I used a heaping teaspoon of cinnamon). I also had some King Arthur Flour cinnamon flav-r-bites so added a 1/2 cup of those to the wet ingredients before mixing the wet and dry together. I used a cream cheese cinnamon roll icing recipe to top them - YUMM!! (2 oz softened cream cheese, 3.5 tablespoons softened butter, creamed together then add 1 teaspoon vanilla and 1 tablespoon milk and mixed, then add 1/8 teaspoon salt and gradually add 3/4 cup confectioners sugar) I'll definitely be making these again!