Family Around the Table

Gathering Family Around The Table for Good Food and Good Conversation

Mini Cinnamon Sugar Muffins

by 9 Comments

Click to share!

Mini Cinnamon Sugar Muffins are a great morning treat. Have I mentioned my family loves muffins? Well, we do and I tend to make them often however, I usually end up making our favorites over and over. I don’t branch out much and I’m not really sure why. But for Taste of Home Tuesday this week, I’ve made mini cinnamon sugar muffins. While you could make them in a regular size muffin tin, they may be too sweet with all the cinnamon sugar.

 

Bite sized muffins are sure to please.So I went looking for something new and found these little gems on the Taste of Home website and thought they would be perfect to share for Taste of Home Tuesday. I’ll say, they were an instant hit with one reservation. Only half of the family liked them rolled in the cinnamon sugar, the other half thought only the tops should be dipped in the sweet stuff. So, that, I’m going to say, is a personal preference. What’s interesting is my boys were split. You’d think kids would like sweeter. I could really go either way. They remind me of a cinnamon donut and that’s not a bad thing. I guess the only way it’s a bad thing is I could, quite possibly, devour all of them! These muffins will keep on the counter, covered in foil for about 2 days if they last that long.

My fellow Taste of Home Volunteer Field Editors are sharing recipes today at the bottom of the post.

Looking for More Muffin Recipes?

If you like mini muffins, you need to check out my mini apple muffins with oatmeal streusel topping. If you ‘re looking for another muffin recipe from Taste of Home, I made these jumbo blueberry muffins ones a while back.

Print
Mini Cinnamon Sugar Muffins

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 24 muffins

Mini Cinnamon Sugar Muffins

Ingredients

  • 5 tablespoons butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup milk
  • 1-1/2 cups all-purpose flour
  • 2-1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • Melted butter and cinnamon-sugar

Instructions

  1. Preheat oven to 350 degrees F. Grease mini muffin pans and set aside.
  2. In a small mixing bowl, cream butter and sugar until light and fluffy. Add egg; mix well.
  3. Beat in milk.
  4. Combine the flour, baking powder, salt and nutmeg; beat into creamed mixture just until moistened.
  5. Fill greased miniature muffin cups two-thirds full.
  6. Bake at 350° for 14-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
  7. Dip muffins in melted butter, then roll in cinnamon-sugar.
  8. Serve warm.
  9. As an alternative, dip only muffin tops in butter then dip in sugar.
  10. To make cinnamon sugar combine 1/2 cup of granulated sugar with 2 teaspoons of ground cinnamon Mix well.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://familyaroundthetable.com/2018/02/06/mini-cinnamon-sugar-muffins/

Calico Pepper Frittata by Jolene’s Recipe Journal
Cinnamon Sugar Mini Muffins by Family Around The Table
Meatloaf with Chili Sauce by The Lively Cook
Caramelized Ham & Swiss Buns by Tammycookblogsbooks
The whole family will love these mini cinnamon sugar muffins.

 

Aunt Deborah’s Snickerdoodles

by 25 Comments

Click to share!

Aunt Deborah's Snickerdoodles, a favorite cookie in out house.

I absolutely love cooking with my boys. I’ve had them in the kitchen from a very young age, stirring, measuring, cracking eggs and the like. Over the years we found many favorite recipes and this recipe for snickerdoodles tops the list. It is from a very dear friend, who my kids call Aunt. It is our favorite cookie. My boys and I have made them together many times but this time, for this post, my boys made them all by themselves. The only problem…the recipe wasn’t written well. When Deborah gave it to me, I took it over the phone and made lots of abbreviations because, well, I knew what I meant. I never got around to writing out a recipe card. So the boys set off to making the cookies while I worked near-by, in earshot of what they were doing and available for questions.

At first, the questions were easy – c means cup? Yes. Is tsp teaspoon or tablespoon? Teaspoon. I can’t find the baking powder, can I use baking soda? Uh…nope. It’s in the pantry, just look again. Then things got a little more complicated. I had written, mix dry. Well, the boys mixed all the dry, then the wet. What I had meant was cream the butter and sugar, add eggs and vanilla THEN add the dry ingredients. We decided to start over. While the mixtures could have probably been saved, I wanted to show (teach) them that we all make mistakes and it’s OK. It would be better to start over than have  a disaster and then have to start over. (We were leaving for vacation in a couple of days so we needed to get these made.)

I quickly jotted down a recipe they could understand and they were off making the cookies. Again. This time with great success and a feeling of accomplishment. The snickerdoodles were delicious, as they always are, and the boys were pleased.

Print
Aunt Deborah’s Snickerdoodles

Prep Time: 15 minutes

Cook Time: 13 minutes

Total Time: 28 minutes

Yield: 4 dozen

Aunt Deborah’s Snickerdoodles

Ingredients

  • 2 3/4 cups flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup butter, room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • For Cinnamon Sugar:
  • 1/3 cup sugar
  • 2 teaspoons cinnamon

Instructions

  1. Preheat oven to 350 degrees F. Line rimmed baking sheets with parchment paper and set aside.
  2. In a small bowl combine cinnamon and sugar and set aside.
  3. In a medium bowl combine flour, salt and baking powder, set aside.
  4. In the bowl of a stand mixer cream the butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla and beat well.
  5. Slowly add dry ingredients and mix until combined. Using a small scoop, the size of a tablespoon, scoop dough and roll into a ball. Roll ball in cinnamon sugar and place on prepared baking sheet. Repeat until baking sheet is full.
  6. Bake at 350 degrees F. for 10 - 13 minutes until edges are browning and tops of cookies are puffy. Remove from oven and cool on baking sheet for 2 minutes. Remove to cooling rack to cool completely.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://familyaroundthetable.com/2016/07/31/aunt-deborahs-snickerdoodles/

From scratch snickerdoodles are a favorite treat.

Appetizers

Desserts

Main Dish

Snacks

 

Cake Mix Snickerdoodles

by 1 Comment

Click to share!

My youngest son was recently invited by a friend to a major sporting event so I wanted to bake something for his family. I didn’t have a lot of time so I went poking around my cookbooks and pantry and wound up with this cake mix snickerdoodle recipe. It’s always nice when you want to make something and you have all of the ingredients. I’ve always considered snickerdoodles an ultimate holiday cookie. The house smells so delicious while they are baking. While I’ve made snickerdoodles in the past, I’ve not made this quick recipe. So the week 26 recipe in the 52 Week New Recipe Challenge is cake mix snickerdoodles. It’s just a fun word to say, snickerdoodle, isn’t it?

Cake mix Snickerdoodles
Cake Mix Snickerdoodles

Print
Cake Mix Snickerdoodles

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 20 minutes

Yield: 2 1/2 dozen

Ingredients

  • 3 Tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1 package yellow cake mix (I used Duncan Hines)
  • 2 large eggs
  • 1/4 cup vegetable oil

Instructions

  1. Preheat oven to 375 degrees F. Grease baking sheets or line with parchment paper. Blend sugar and cinnamon in a bowl and set aside.
  2. Combine cake mix, eggs, oil and 1 tablespoon cinnamon sugar in large bowl with wooden spoon until well blended. Shape dough into 1 to 1 1/4-inch balls (I used a 1 1/4-inch cookie scoop) and roll in remaining cinnamon sugar mixture. Place onto prepared cookie sheet. Flatten cookies, gently, with the bottom of a flat glass.
  3. Bake 8 to 9 minutes or until set. Cool cookies 1 minutes before removing to cooling rack to cool completely. Store in an airtight container for up to 4 days.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://familyaroundthetable.com/2015/10/21/cake-mix-snickerdoodles/

Recipe adapted from Duncan Hines.

 

Copyright Notice 2010 – 2018

Ellen Folkman and Family Around The Table 2010-2018. Unauthorized use and/or duplication of material contained within this blog, either photographs or written copy, without express and written permission from this blog's author (Ellen Folkman) and/or owner (Ellen Folkman) is strictly PROHIBITED. Excerpts and links may be used, provided full and clear credit is given to Ellen Folkman and Family Around The Table with appropriate and specific direction to the original content via a link. Please do not publish recipes in their entirety. Happy to share if you let me know you've used a link. If unauthorized content is found on the world wide web, owner of copyrights (Ellen Folkman and Family Around The Table) will take appropriate action under the Digital Millennium Copyright Act (DMCA).
Yum Goggle

Google+