Read reviews (10)
Rate recipe
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
Paula bakes up mini loaves of spicy zucchini bread to give as gifts.
Perfect for sandwiches, this white bread recipe is a breeze.
A rather dense bread, this zucchini bread tastes almost like a cake. Perfect for breakfast, this zucchini bread recipe is sure to become a favorite.
Sally Lunn Batter Bread Recipe.If you love homemade bread but don't have time for kneading, try a batter bread. We sure it will be a bread recipe favorite!More Yummy Batter Bread Recipes:Cheese Batter Bread Recipe.Maple Oat Batter Bread Recipe.
Have a 'hoppy' Easter with this fun Easter Bunny Bread recipe.
Here's how to prepare breaded catfish fillets.
Sweet and a little nutty, this banana bread recipe is easy to make. Served for breakfast or as a snack, this recipe smells and tastes delicious.
Moist and delicious, pumpkin bread makes for the perfect treat. Easy to make, this recipe is sure to become a fall favorite.
Bread Bowls Recipe.For a change of pace, serve your favorite soup or stew in a bread bowl. They're perfect for your favorite creamy soup recipe, or dip recipes.More Delicious Bread Bowl Recipes:Salad In A Bread Bowl Recipe.Broccoli Dip In A Bread Bowl Recipe.Bread Bowl Fondue Recipe.
Some yeast bread recipes call for dry yeast to be added directly to the flour. Here are some easy methods for mixing bread ingredients to ensure the perfect result every time.
Coating meat, fish or poultry with a seasoned crumb mixture adds flavor and texture. Use this technique on your next chicken or fish dinner. It is sure to please...Breaded Recipes:Breaded Flounder Filets Recipe.Breaded Orange Roughy Recipe.Italian Chicken Parmesan Recipe.Crumb-Coated Baked Chicken Recipe.
Alton Brown shares his secret on how to make this sweet pumpkin bread.
Apple Ladder Loaf Recipe.A filled and braided yeast bread is an wonderful treat, and we'll show you how to make your own. Just follow these recipe techniques for flakey moist bread, perfect for brunch or dinner.
A delicious and simple recipe, Irish brown bread is often used to soak up the broth from a hot Irish Stew, or slathered with creamy Kerrygold butter. It's an Irish staple that should never be over looked.
Tart cranberries and sweet oranges make this delicious Cranberry Orange bread. It's perfect for breakfast or after dinner treat.
These yeast bread tips will have you baking like grandma.
Learn to braid a filled yeast bread.
The secret ingredient in this quick, sweet bread is grated zucchini.
Aaron and Adam Gertler bake up a rich apple and cranberry bread pudding.
Ina uses stale croissants as the base for this rich bread pudding.
Try the Taste of Home Comfort Food Diet Online FREE for 7 days! It's an easy-to-follow diet plan you can do while enjoying delicious dishes!
Learn More >
Organize your recipes into folders, personalize with notes, and easily share with friends.
Claim a FREE ISSUE of Taste of Home, the world’s #1 coooking magazine and enjoy easy family favorites, contest winners and more!
Get a FREE PREVIEW and enjoy 500+ home-style recipes and tips that offer comfort by the bowlful!
Indulgence no longer has to feel guilty. Go ahead, treat yourself! (Weekly)
Taste of Home’s recipe app brings you thousands of delicious recipes right to your phone. Available for free on both iPhone and Android.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
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!
Reviewed on Oct. 14, 2009 by kitkaty
good
New recipes and fan favorites delivering daily inspiration.
© Reiman Media Group, LLC., 2012