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This muffins, with a dash of nutmeg in the batter, are seasoned to please. My husband grew up enjoying these tender, yummy muffins that his mother made on special weekend morning.—Katherine McVey, Raleigh, North Carolina
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 209 calories, 9 g fat (3 g saturated fat), 27 mg cholesterol, 188 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Cinnamon Muffins in Taste of Home April/May 2003, p21
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Mar. 20, 2013 by Ab0628
I love this recipe! I used butter instead of shortening and made a double batch. Although they aren't browned when they come out of the oven as someone mentioned, they are very pretty and so tasty with the cinnamon sugar topping. Easy, good, and special enough to share.
Reviewed on Jan. 24, 2012 by justonemom
I used butter instead of shortening and whole wheat white flour with a little extra sugar to avoid the bland reviews! Tested them on my four daughters around the morning breakfast table...they voted four stars. Quick, easy, and on-hand ingredients.
Reviewed on Nov. 06, 2011 by corollagirl
i made this for desert. very good and best when warm. they disappeared fast!!! so i might double the amounts to get more :) very good recipe.
Reviewed on Oct. 15, 2011 by melodious88
I read the reviews that said that the recipe is bland so I tweaked the recipe a little to try to give it more flavor. I mixed 1 tsp of cinnamon into the batter and used the icing from a cinnamon roll recipe instead of the topping suggested by this recipe, but my husband and I still found these muffins to be a bit bland. Not bad, but not worth writing home about either.
Reviewed on Jun. 15, 2011 by godofwonder
this recipe is really easy to make. i've been making it for 6 years now. my family loves it. i like them better warm.
Reviewed on May. 17, 2010 by xicota
Did I ever catch the dickens from my son on my review of this recipe! He loved them, and they were gone within 24 hours. I learned that the muffins are better if they are cooled down---they hold together better then. Suffice to say, I will be making them again.
Reviewed on May. 16, 2010 by xicota
I made these when they first appeared in the A/M 2003 TOH. I didn't care for the use of shortening, and I thought the muffins were rather bland.This morning, I gave the recipe one more try, this time using butter (which is what I prefer). Each time that I made these, they came out "white"--didn't brown, which made them look a bit strange, to me. I will say that they were very delicate and flaky (and fell apart easily), and had a better flavor--thanks to the butter, but the color was just off-putting to me, so I won't be making these again.
I made these when they first appeared in the A/M 2003 TOH. I didn't care for the use of shortening, and I thought the muffins were rather bland.
This morning, I gave the recipe one more try, this time using butter (which is what I prefer). Each time that I made these, they came out "white"--didn't brown, which made them look a bit strange, to me. I will say that they were very delicate and flaky (and fell apart easily), and had a better flavor--thanks to the butter, but the color was just off-putting to me, so I won't be making these again.
Reviewed on May. 11, 2010 by Spiffy64
these are fairly good. i personally prefer to leave the nutmeg out but...
Reviewed on Mar. 17, 2010 by debmansur
My husband especially loves these muffins. If there are any leftover, just pop in the microwave and they taste just baked.Debbie Mansur
My husband especially loves these muffins. If there are any leftover, just pop in the microwave and they taste just baked.
Debbie Mansur
Reviewed on Oct. 21, 2009 by ktmarquardt
Very easy and great to eat!
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