BAM! CinnaMuffins were born.
These are very good with a cup of coffee or a glass of milk. You can eat them for breakfast or for dessert. I might even bet that you can't just eat one :)
So I guess you'd like the recipe, right? Print it Here
- 2 cups of self-rising flour
- 1/4 cup of granulated sugar
- 1/4 cup of light brown sugar
- 1 cup of milk
- 1 tsp vanilla
- 1 large egg
- 1/2 stick of butter
- 1 tbsp ground cinnamon
- Preheat your oven to 400.
- In your microwave, melt your butter 10 seconds at a time until completely melted. Set it aside to cool but not solidify.
- Add the brown sugar and cinnamon to the butter. Stir.
- Beat the egg in a medium bowl.
- Add the granulated sugar, milk, and vanilla to the egg. Stir lightly
- Add your butter mixture in two parts, stirring in between the additions.
- Now, add your flour to the mixture.
- Stir the mixture with a spoon until well combined. Do not beat your mixture, because you want it to be lumpy. This is what separates muffins from cupcakes.
- Bake at 400 for 11-13 minutes, or until a toothpick comes out clean when inserted.
- 1 stick of butter
- 1 lb of powdered sugar
- 1 tsp vanilla
- milk (for consistency)
- In a medium bowl, mix butter, vanilla, and 1/2 of the powdered sugar until combined.
- Add milk until you have a ribbon-like constancy.
- Add the rest of the powdered sugar to thicken the icing up a little.
- If the icing is too thick, just add more milk.
Let the muffins cool, but not completely. You'll want the muffins to be warm for the icing. Using a spoon, drizzle the icing over the muffins. Here's a tip: If you used muffin liners, remove them before drizzling the icing.
Because the muffins are so much bigger than cinnamon rolls, use a saucer to hold extra icing. That way, you can dip your muffin as you eat it.
CinnaMuffins are a new favorite in my household. I'm sure you'll love them too!