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This is our second favorite muffin, first being the lemon blueberry muffin. Easy and quick, no tricky ingredients. I bought new muffin “tins” and I LOVE them. Why did it take me so long to switch over? I hated cleaning the stainless ones, and I also always ran out of muffin liners. All my problems solved! These are so easy to use and to clean. I’m adding these to my list of favorite kitchen supply purchases ever.
Red Silicone BPA Free Muffin Pan
Cinnamon Sugar Muffins
Ingredients
- 2 cups of all purpose flour
- 1 1/2 cups granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 1/4 cups milk
- 1 egg
- 2 TBS butter melted
- 1 TBS vanilla extract
- For Topping:
- 4 TBS butter
- 3/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl whisk together milk, egg, melted butter and vanilla.
- Add flour, sugar, baking powder, salt and cinnamon and stir just until no big lumps remain.
- Fill muffin pan about 2/3 full.
- (If use the silicone muffin tins, you need to put them on a cookie sheet first before pouring-this is how they bake in oven since they are wobbly.)
- Bake 20-24 minutes.
- Remove from oven and let cool.
- Combine sugar and cinnamon for topping.
- Once the muffins are cool, remove from pan and dip the tops of the cupcakes in the melted butter that was set aside for the topping, and then roll the top in cinnamon sugar mixture to coat.
- Ready to eat!
These look fantastic. Thanks for sharing. I'm copying the recipe and printing it out now.
Thank for the recipe and recommendation for the pan!
Yes to the silicone muffin cups! I bought them in the last year or two and just recently made lots of corn muffins, and they are the best- easy to clean, easy to pop the muffins out!
How many muffins does one recipe make? Thanks!
I think it was about 20 muffins.