Cinnamon Toast Muffies (Warning: Not GF DF)

8:00 AM


It's no secret that I love baking, especially when it is for other people. I whipped up these delicious Cinnamon Toast Muffins for a Brunch date the other day that I had with one of my fave gals where we got to catch up on life, liberty, and the persuit of happiness.... Well, more like a bunch of girl talk and snuggles with her adorable baby boy!

Five stars for Paula with this comfort food recipe and all its deliciousness!

Muffin Ingredients-
  • 3 cups all-purpose flour
  • 21/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon grated nutmeg
  • 1/4 teaspoon baking soda
  • 3/4 cup whole milk
  • 2 tablespoons buttermilk
  • 8 tablespoons (1 stick) plus 2 tablespoons
  • (1/4 stick) butter, at room temperature
  • 3/4 cup plus 2 tablespoons sugar
  • 2 large eggs

Topping Ingredients-
  • 1 cup sugar
  • 1 tablespoon ground cinnamon
  • 8 to 12 tablespoons (1 to 11/2 stickes) butter, melted

Instructions for Muffins-
  • Preheat the oven to 375°F. Grease a 12-cup muffin tin with butter, oil,
  • or cooking spray and dust with flour.
  • 2. In a medium bowl, sift together the flour, baking powder, salt, nutmeg, and baking soda. In
  • a small bowl, whisk together the milk and buttermilk.
  • 3. In the bowl of an electric stand mixer fitted with the paddle attachment, or using a handheld
  • mixer, cream the butter and sugar together at medium speed until light and fluffy, about 5 minutes.
  • Beat in the eggs, one at a time, beating well after each egg is added to thoroughly combine.
  • 4. With the mixer at low speed, beat one-fourth of the flour mixture into the butter mixture.
  • Beat in one-third of the milk mixture. Add the rest of the two mixtures, alternating the dry and
  • wet ingredients, ending with the dry ingredients. Take care not to overmix. You just want the ingredients
  • to come together.
  • 5. Scrape the batter into the prepared muffin
  • tin, filling the cups just to the rim with batter.
  • Bake until lightly golden and firm to the touch,
  • about 20 minutes. Let the muffins cool in the pan
  • for 5 minutes, then remove them and transfer to a
  • wire rack set on a baking sheet.

Instructions for Topping-
  • In a small bowl, combine the sugar and cinnamon. 
  • Brush each muffin
  • Top generously with the melted butter. 
  • Then sprinkle generously with the cinnamon sugar
(Originally Adapted from Paula Deen's Southern Cooking Bible

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