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Feather-Light Muffins


  • 1/3 cup shortening
  • 1/2 cup sugar
  • 1 large egg
  • 1-1/2 cups cake flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup whole milk
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter, melted


  • 1. In a bowl, cream shortening, sugar and egg. Combine dry ingredients; add to creamed mixture alternately with milk. Fill greased muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until golden. Let cool for 3-4 minutes. Meanwhile, combine sugar and cinnamon in a small bowl. Roll warm muffins in melted butter, then in sugar mixture. Serve warm.

Nutrition Facts

1 each: 307 calories, 17g fat (8g saturated fat), 47mg cholesterol, 283mg sodium, 37g carbohydrate (20g sugars, 0 fiber), 3g protein.


Average Rating: 5
  • JJRN02
    Apr 16, 2019
    I have made these for years! My family absolutely loves them! I use my mini muffin tins which makes a perfect bite sized yummy muffin!!
  • jmkasprak
    Jul 31, 2014

    I have been using this recipe for many years. Recently, I've started using mini muffin pans, which yields about 48 mini muffins. I bake them at 325 for 13-15 minutes.

  • oestheo
    Dec 31, 1969

    These are terrific. This is the second time I made them for coffee hour after church and they are completely gone within twenty minutes and I made two batches.

  • bakerlady1234
    Sep 1, 2011

    Very light and wonderful. I like that they are not super sweet. I make these often because I always have these ingredients on hand.

  • heathernb
    Aug 3, 2011

    Not super-sweet, pairs great with an omelette and fruit for breakfast or as an after-school snack.

  • the_musical_chef
    Jan 26, 2011

    These are the best muffins I've ever tasted! They are just as light as the title promises and are the perfect balance between decadent and delicate. I modified the recipe slightly by adding orange zest for a citrus flavor and topped then with a cinnamon meringue frosting, crushed cereal and orange zest. I also used more milk than the recipe called for because the batter was a little too thick, and baked them only until they were solid in the middles.

  • cwbuff
    Oct 5, 2009

    Well I can see why these muffins won a blue ribbon! They are so much more light and airy than most muffins. Delicious! However, the next time I make them I think I'll try doubling the muffin ingredients for larger, puffier muffins. These were kind of small. Hope it works!

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