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.
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.
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
- Preheat oven to 350 degrees F. Grease mini muffin pans and set aside.
- In a small mixing bowl, cream butter and sugar until light and fluffy. Add egg; mix well.
- Beat in milk.
- Combine the flour, baking powder, salt and nutmeg; beat into creamed mixture just until moistened.
- Fill greased miniature muffin cups two-thirds full.
- 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.
- Dip muffins in melted butter, then roll in cinnamon-sugar.
- Serve warm.
- As an alternative, dip only muffin tops in butter then dip in sugar.
- To make cinnamon sugar combine 1/2 cup of granulated sugar with 2 teaspoons of ground cinnamon Mix well.
Well, unfortunately, I am now behind on the menu plan due to the fact that my family and I had to evacuate for Hurricane Irma a couple of weeks ago. We came home to some major damage (the house was OK) that took many phone calls to the insurance company. Then, well, life happened. It’s really hard to catch up once you’re behind. It was a trying and stressful time and I’m happy to be getting back to a normal routine. So, with no further ado, on to the Week 6 menu plan.
As the weather starts to get cooler, as it has in some parts of the United States, hearty lunches are in order. What’s great about this 
If you’ve seen previous menu plans you know I like to include a nice snack in the lunchbox. My 
Which brings me to a fresh and fun fall dinner salad, that also works for lunch, from 
This is such a versatile idea from Daily Dish Recipes. 
You may have seen that this past week was #AppleWeek. This 
This is a sponsored post. I received free product to create this recipe. All opinions are my own.
