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Cinnamon Muffins Recipe

Cinnamon Muffins 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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:12 servings


  • 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, melted


  • 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.

Nutritional Facts

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

Reviews for Cinnamon Muffins

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kaly_ab User ID: 1070646 254409
Reviewed Sep. 21, 2016

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

TNbluffbaker User ID: 46423 248407
Reviewed May. 19, 2016

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

tlbarker72 User ID: 7192950 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."

Ab0628 User ID: 3440719 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."

justonemom User ID: 6485946 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."

corollagirl User ID: 5580155 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."

melodious88 User ID: 4245799 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."

godofwonder User ID: 6044814 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."

xicota User ID: 944314 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."

xicota User ID: 944314 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."

Spiffy64 User ID: 5125460 62379
Reviewed May. 11, 2010

"these are fairly good. i personally prefer to leave the nutmeg out but..."

debmansur User ID: 1542916 85700
Reviewed Mar. 17, 2010

"My husband especially loves these muffins. If there are any leftover, just pop in the microwave and they taste just baked.

Debbie Mansur"

ktmarquardt User ID: 4244700 125200
Reviewed Oct. 21, 2009

"Very easy and great to eat!"

kitkaty User ID: 262050 127978
Reviewed Oct. 14, 2009


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