Cinnamon Breakfast Muffins

February 26, 2008

From BH&G Anyone Can Cook. I made the toffee version of these, but I folded the bits in after I mixed the batter, which resulted in overmixing. They weren’t great (but not horrible), so I think I’ll try these again, but make them the right way. They also weren’t very pretty, hence this will remain photo-less until I make more.

1 1/2 c all-purpose flour
1/2 c sugar
1 1/2 t baking powder
1/4 t ground nutmeg
1/8 t salt
1 egg
1/2 c milk
1/3 c butter, melted
1/4 c sugar
1/2 t ground cinnamon
1/4 c butter, melted

Preheat oven to 350. Grease twelve 2 1/2 inch muffin cups, set aside.

In a medium bowl stir together flour, the 1/2 c sugar, 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 c melted butter. Add egg mixture to flour mixture all at once. Stir just until moistened. Batter will be lumpy.

Spoon batter into prepared muffin cups. Bake in the preheated oven for 20-25 minutes or until a wooden toothpick inserted in centers comes out clean.

Meanwhile, combine the 1/4 c 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 c melted butter, then into sugar-cinnamon mixture. Serve warm. Makes 12 muffins.

Almond-Apricot Breakfast Muffins: Prepare as above, except for 1/2 c chopped dried apricots; 1/4 c sliced almonds, toasted; and 1/4 t almond extract into batter.

Banana-Coconut Breakfast Muffins: Prepare as above, except fold 3/4 c finely chopped banana and 1/3 c shredded coconut into batter.

Berry Breakfast Muffins: Prepare as above, except fold 1 c fresh berries (raspberries, blackberries, blueberries) or chopped strawberries into batter.

Peanut Butter-Chocolate Breakfast Muffins: Prepare as above, except increase milk to 2/3 c and whisk 1/2 c creamy peanut butter into egg mixture. Fold 3/4 c miniature semi-sweet chocolate pieces into batter.

Toffee-Chocolate Breakfast Muffins: Prepare as above, except fold 1/3 c toffee pieces and 1/3 c semi-sweet chocolate pieces into batter.

By Becky

Becky is a mom to 4 kiddos and wife to an awesome guy. She's a food fanatic and loves creating and improving recipes. Bread is her weakness and delicious food is her passion!