Easy! Cinnamon Breakfast Muffins

November 1, 2014  |  

Throw together a batch of these easy muffins over the weekend and freeze until you’re ready to eat them. Want a healthier cinnamon breakfast muffin? Swap out half of the all-purpose flour for whole wheat. For more variety, add bananas, blueberries or raspberries to the mix. These muffins can be made in a bite-sized version for the kids or a larger size, depending on appetites, but breakfast muffins don’t have to scream “unhealthy.” Depending on when you are planning to back them, you can make the batter and put it in the muffins cups and freeze (if it’s going to be a while before you eat them) OR you can back them off and freeze them so you can easily re-heat with a fresh taste a few days away. Either way, these cinnamon breakfast muffins will make you home smell delicious and they taste just as good! From Better Homes and Gardens.

1 1/2 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 egg
1/2 cup milk
1/3 cup butter or margarine, melted
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine, melted

1. Preheat oven to 350F. Grease twelve 2-1/2-inch muffin cups; set aside.
2. In a medium bowl stir together flour, the 1/2 cup sugar, the baking powder, nutmeg, and salt. Make a well in the center of the flour mixture. In a small bowl beat egg with a fork; stir in milk and the 1/3 cup melted butter. Add egg mixture to flour mixture all at once. Stir just until moistened (batter will be lumpy).
3. Spoon batter into prepared muffin cups. Bake in the preheated oven for 20 to 25 minutes or until a wooden toothpick inserted in centers comes out clean.
4. Meanwhile, combine the 1/4 cup sugar and the cinnamon. Cool muffins in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Dip muffins into the 1/4 cup melted butter, then into sugar-cinnamon mixture. Serve warm. Makes 12 muffins.

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