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Cinnamon Muffins Recipe
Cinnamon Muffins Recipe photo by Taste of Home
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Cinnamon Muffins Recipe

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4.5 14 24
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings

Ingredients

  • 1/3 cup shortening
  • 1/2 cup sugar
  • 1 egg
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup milk
  • TOPPING:
  • 1/2 cup sugar
  • 1-1/2 teaspoons ground cinnamon
  • 3 tablespoons butter, melted

Nutritional Facts

1 each: 209 calories, 9g fat (3g saturated fat), 27mg cholesterol, 188mg sodium, 29g carbohydrate (17g sugars, 1g fiber), 3g protein .

Directions

  1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk until well combined.
  2. Fill greased muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean.
  3. Add butter to a shallow bowl. In another shallow bowl, combine sugar and cinnamon. Dip muffin tops in butter, then in cinnamon-sugar. Serve warm. Yield: 1 dozen.
Originally published as Cinnamon Muffins in Taste of Home April/May 2003, p21


Reviews for Cinnamon Muffins

AVERAGE RATING
(24)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (7)
3 Star
 (4)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
kaly_ab 254409
Reviewed Sep. 21, 2016

"There is nothing better then freshly ground nutmeg! These are great for mini cupcakes! The perfect bite."

MY REVIEW
TNbluffbaker 248407
Reviewed May. 19, 2016

"Very good hot or cold. Next time I'd substitute cinnamon for the nutmeg in the batter."

MY REVIEW
tlbarker72 205467
Reviewed Jun. 6, 2013

"This is a good recipe. The texture is not what I was expecting, but it did taste good. The recipe as written made very tiny muffins. Next time I will either double it or maybe make fewer muffins. The kids loved them, though, so it is definitely a keeper."

MY REVIEW
Ab0628 67838
Reviewed Mar. 20, 2013

"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."

MY REVIEW
justonemom 67837
Reviewed Jan. 24, 2012

"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."

MY REVIEW
corollagirl 49344
Reviewed Nov. 6, 2011

"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."

MY REVIEW
melodious88 49280
Reviewed Oct. 15, 2011

"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."

MY REVIEW
godofwonder 54462
Reviewed Jun. 15, 2011

"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."

MY REVIEW
xicota 125201
Reviewed May. 17, 2010

"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."

MY REVIEW
xicota 205466
Reviewed May. 16, 2010

"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."

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