Cinnamon Sugar Muffins
4
People talking
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.
- Ready In:
- 35mins
- Yields:
- Units:
4
People talking
ingredients
- 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
directions
- 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.
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RECIPE MADE WITH LOVE BY
@Nibblets
Contributor
@Nibblets
Contributor
"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."
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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.Reply
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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.Reply
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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.Reply
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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!Reply
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