- 1/2 cup shortening
- 1 cup packed brown sugar
- 1 egg
- 1 cup milk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- In a mixing bowl, cream shortening and brown sugar. Add egg, milk and vanilla. Combine the dry ingredients; add to creamed mixture just until combined. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Reviews forTender Brown Sugar Muffins
"I made these today but subbed room temperature butter for the shortening. I also warmed the milk slightly before adding to the butter mixture to keep the butter soft. I filled the muffin cups half way, then swirled in some left over cranberry sauce from Thanksgiving. I filled the rest of the way, added some more cranberry sauce to the top and sprinkled with chopped pecans. Fantastic!"
"I've been making this recipe for years..ever since I first saw it in TOH..It's foolproof and goes with everything!"
"Tried this recipe today and was very disappointed. It was probably my changes to the recipe in an effort to cut the calories. Instead of the shortening I used 1/4 c. unsweetened applesauce and 1/4c. butter; 1/4 c. brown sugar and 1 Tbsp. vanilla extract. It had no flavor and was tough. I used paper cupcake holders and they wouldn't come off the muffin. I may give the recipe one more try using the original ingredients listed and hope for a better ending."
"I've had a recipe similar to this one for 40 years. However THIS recipe with only a few different tweeks is MUCH better! I've made it twice and my bunch just loves them! So glad I decided to judge a new recipe next to my old standby. The family verdict went with the new version! Yum!!"
"I tried these because I had more brown sugar than granulated. Glad I did! They're wonderfully wonderful. I'm going to share, thanks!"