Cinnamon Muffins

READY IN: 22mins
Recipe by CinnamonSpice

A lovely muffin from Irma Rombauer's wonderful book, "The Joy of Cooking".

Top Review by RSL5709

DELICIOUS! These taste kind of like a snickerdoodle, which I happen to adore. I did add more cinnamon, probably close to a tablespoon, and I used more in the topping as well, again probably close to a tablespoon. I had a little leftover butter but barely enough cinnamon/sugar, so next time I would probably use 3 T. butter and increase the cinnamon/sugar by half. These are just fantastic, I will absolutely be making them again. Made for PAC Spring '11.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees F. Line standard muffin tin with paper cups, or grease thoroughly.
  2. In a large bowl, whisk together flour, baking powder, baking soda and salt.
  3. In a separate bowl, whisk together eggs, yogurt, brown sugar, oil, vanilla, and cinnamon (if using).
  4. Carefully add flour mixture, blending just until moistened. (Resist the urge to over-mix! Batter is not suppose to be smooth).
  5. Divide batter among the muffin cups. Bake for 12-15 minutes, or until a toothpick inserted in one of the muffins comes out clean.
  6. While the muffins are backing, melt the butter in a small bowl. In a separate small, shallow bowl, combine white sugar and cinnamon.
  7. As soon as the muffins are finished baking, dip them one at a time into the melted butter. Roll (if using paper muffin cups: dip) them in the cinnamon sugar mixture, then set on a rack to cool.
  8. Enjoy!

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