Baby A is one of the pickiest eaters ever, but one sure thing that I can always get him to eat is a muffin. I've tried to get creative and do hidden veggies within the muffin batter, but he always seems to know, so I figure that fruit muffins are better than nothing. One morning while searching Pinterest I came across muffins that looked so incredibly divine I had to make them right then and there. Guess what? They were delish. You can find variations of these muffins around the web (and Pinterest) with different names such as "French Toast Muffins" or "Cinnamon Sugar Muffins", but I like to call them the yummiest muffins ever.
You can check out the original muffin recipe from TasteBook, or you can continue to read my version below!
What You Need:
Muffins-
1/3 Cup of Butter, Melted
1/2 Cup of Granulated Sugar
1 Egg
1 1/2 Tablespoons of Baking Powder
1 1/2 Cups of Flour
1/2 Teaspoon of Salt
1/4 Teaspoon of Cinnamon (original recipe called for Nutmeg but I'm not a fan)
1/2 Cup of Milk
Topping-
1/4 Cup of Butter, Melted (you may need more)
1/4 Cup of Granulated Sugar
1/2 Teaspoon of Cinnamon
What You Need To Do:
Preheat your oven to 350*. In your stand mixer (or mixing bowl) combine the wet ingredients, then slowly sift in the dry ingredients and mix until combined, but still a little lumpy. It is important that you do your best to not over mix!
Scoop batter into greased muffin tins. Recipe yields about nine 'normal sized' muffins.
Bake for 20-25 minutes or until the edges of the muffin are golden brown.
Transfer muffins to a wire cooling rack while you prepare the topping. In a microwave safe bowl, melt the butter. While the butter is melting, combine the sugar with the cinnamon. Dip each muffin into the melted butter, making sure that the tops are completely buttered, then dip/roll each muffin into the cinnamon sugar mixture until the tops are fully covered. You can choose to do this to the entire muffin if you prefer, but we just did the tops!
I recommend enjoying these while they're still warm, they're amazing! Perfect for breakfast or just as an afternoon treat!
Enjoy! XO.
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So I was staring at this recipe for the longest time trying to figure out what was wrong with it and realized there's no flour! So we're going to try this out later today, but with the flour. :)
ReplyDeleteI am so embarrassed that I left that out. I swear, some days I think I should just hide under a rock!
DeleteOoo... I may need to make these for breakfast. They look yummy!
ReplyDeleteYou mentioned that they are best eaten warm. Have you tried then reheated?
ReplyDeleteHonestly they didn't last long enough to need to be reheated! I'm sure they'd be tasty! Just remember, if you put them into the microwave stick a mug of water in there as well, the water helps keep the muffins (or bread!) moist!
DeleteMmm these muffins look so good!! I make muffins at least twice a week for my husband to take to work with him in the mornings. I am always looking for new flavors, and will definitely be trying these out! Thanks for the recipe!
ReplyDelete