How to Make Hot Fudge Sauce

Ice cream just got dreamier. Top your favorite scoops with homemade hot fudge: Just five ingredients!

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Freezer-Ready Casseroles

A make-ahead casserole is perfect for just about any occasion. You can welcome new neighbors, prep for an upcoming party, or plan next week's meals. With cheesy lasagnas, bubbly tuna bakes, and more, these enticing freezer casserole recipes are sure to make life easier!

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Festive July 4th Desserts

Celebrate Independence Day with these festive 4th of July desserts! With star-shape scones and piecrusts, tempting tarts, colorful shakes, and fresh berries, these recipes for 4th of July desserts are sure to stand out at your patriotic celebration.

View Slideshow

How to Make Ice Cream Cake

Need a birthday cake idea or a fun way to change up a cake recipe? See how to make an ice cream cake better than any store-bought version.

View Video

Quick Summer Dinners

Summer is here! Make the most of the season's bounty of fresh produce with these quick dinner recipes. They're all ready in 30 minutes or less.

View Slideshow
Popular in Food

Cinnamon Breakfast Muffins

These muffins are dipped in melted butter then a yummy combination of cinnamon and sugar before serving warm as a wonderful brunch treat.

3.5 by 23 people
12K views
Rate me!
  • Makes: 12 servings
  • Prep: 15 mins
  • Bake: 20 mins 350°F

Cinnamon Breakfast Muffins

Ingredients

Directions

  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.

From the Test Kitchen

Berry Breakfast Muffins:

Prepare as above, except fold 1 cup fresh berries (raspberries, blackberries, blueberries) or chopped strawberries into batter.

Almond-Apricot Breakfast Muffins:

Prepare as above, except fold 1/2 cup chopped dried apricots, 1/4 cup sliced almonds, toasted, and 1/4 teaspoon almond extract into batter.

Banana-Coconut Breakfast Muffins:

Prepare as above, except fold 3/4 cup finely chopped banana and 1/3 cup shredded coconut into batter.

Toffee-Chocolate Breakfast Muffins:

Prepare as above, except fold 1/3 cup toffee pieces and 1/3 cup semisweet chocolate pieces into batter.

Peanut Butter-Chocolate Breakfast Muffins:

Prepare as above, except increase milk to 2/3 cup and whisk 1/2 cup creamy peanut butter into egg mixture. Fold 3/4 cup miniature semisweet chocolate pieces into batter.

Nutrition Facts (Cinnamon Breakfast Muffins)

    Per serving:
  • 195 kcal cal.,
  • 10 g fat
  • (6 g sat. fat,
  • 42 mg chol.,
  • 128 mg sodium,
  • 25 g carb.,
  • 1 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...