Prep 15 mins
Cook 20 mins
These muffins taste like or are a cross between Tim Hortons Old Fashioned Glazed and Cinnamon Spice Timbits. SO YUMMY ...and so Canadian eh?! :) These muffins taste better once they have cooled or even the next day as the flavours have had a chance to meld together. They also freeze well too.
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup granulated sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon nutmeg
- 1⁄8 teaspoon salt
- 1 egg
- 1⁄2 cup milk
- 1⁄3 cup butter or 1⁄3 cup margarine, melted
- 1⁄4 cup granulated sugar
- 1⁄2 teaspoon cinnamon
- 1⁄4 cup butter or 1⁄4 cup margarine, melted
- In a mixing bowl combine flour, the 1/2 cup sugar, baking powder, nutmeg and salt. Make a well in the center of the dry ingredients.
- In another bowl, beat egg slightly; stir in milk and 1/3 cup melted butter or margarine. Add egg mixture to flour mixture. Stir just until moistened (the batter may be lumpy). Lightly grease 12 muffin cups. Fill cups about two-thirds full with batter. Bake in 350 f oven for 20 to 25 minutes or until muffins are golden.
- Meanwhile, in a shallow bowl combine the 1/4 cup sugar and cinnamon. Immediately dip tops of hot muffins into the 1/4 cup melted butter or margarine, then into the cinnamon-sugar mixture until coated. You need to work quickly as the muffins are hot.
- Baked muffins can be placed into freezer containers or bags and frozen up to 1 month.
- NOTE: You might find that you don't get all 12 muffins from this recipe. It really depends on how much you fill each muffin cup. I was able to get all 12 muffins from this recipe.
These were good & my 5 kids all gave thumbs up! I doubled the batch and substituted half applesauce for half of the butter. When I make them again I will add vanilla & a little cinnamon to the batter. I think I will sprinkle the tops with the cinnamon-sugar before baking next time & brush them with butter after they come out of the oven.
Wonderful!!!! This is actually the second time I've made these and it won't be the last. Not only do they taste great, but they are very easy and quick to make. I especially love the way the top crackles after you put on the sugar/cinnamon mixture. Thanks Nibbs for sharing.
I found this recipe in a magazine (not EXACTLY the same, as the magazine called for 1/3 cup shortening instead of the melted butter. But I used softened butter because I don't cook with shortening.) It was one of the best, sweetest muffins I've made, yet healthier than a cupcake. Delicious!