- 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
- 1/2 cup sugar
- 1-1/2 teaspoons ground cinnamon
- 3 tablespoons butter or margarine, melted
- In a bowl, cream shortening and sugar. Add egg; beat well. Combine flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk and mix well. Fill greased muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean.
- In a shallow bowl, combine sugar and cinnamon. Dip muffin tops in butter, then in cinnamon-sugar. Serve warm. Yield: 1 dozen.
Reviews forCinnamon Muffins
"There is nothing better then freshly ground nutmeg! These are great for mini cupcakes! The perfect bite."
"Very good hot or cold. Next time I'd substitute cinnamon for the nutmeg in the batter."
"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."
"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."
"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."
"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."
"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."
"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."
"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."