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.
Last holiday season I over-committed myself as I often do. I organize an event at school each holiday season that happens in early December. I knew I wanted to make something for my volunteers to nibble on so I made these fresh cranberry muffins. Well, my son made the muffins to help me out. To be honest, I’d never used fresh cranberries for anything other than cranberry sauce. I wasn’t sure how they would work, especially since you slice them. I wondered if they would bleed into the batter. They did not and they softened but added texture to the muffin. Taking a page from my Mom, my son decided to sprinkle sugar on top of the muffins before baking. She always did this when making her blueberry muffins.
This is a sponsored post where I received product for recipe creation. All opinions are my own.Who says chocolate isn’t for breakfast? No one in my house, for sure! Looking back at my recipes I have a fewof them that are for breakfast and include chocolate. 
If you’ve read my blog for any period of time you know I love crunchy toppings on breads and muffins. When it came time to search for recipes for #PumpkinWeek, I stumbled upon this recipe from Taste of Home. I knew I had to make jumbo pumpkin spice muffins with streusel topping because, well, you know I love streusel!
Whether or not your kids are back in school summer is quickly coming to a close for 2017. The school lunch menu plan for week 4 includes some dishes that use up summer produce.
Do your kids love salad? My son does. From the moment he tasted this 
When I include salads in the lunch box I often include a bread. If the zucchini in your garden has gone crazy try these zucchini chocolate chip muffins from 
If sandwiches are more your child’s thing this Italian pressed sandwich from 
If you’re trying to get more veggies in your kids these parsnip chips from 
This weeks treat comes from 
