I don’t actually like muffins. To me, they’re basically just big greasy, high-calorie cakes that offer zero nutritional value and will leave you hungry again in an hour or two. (I love cupcakes, though. Go figure.) But it’s hard for me to dislike anything that I make myself. And don’t they look pretty? It’s even harder to dislike anything that pretty.
These were my contribution to our breakfast the day after Thanksgiving. I think cinnamon muffins are a southern thing, because I’ve never really seen them in bakeries in New York. I don’t really know what else to day about them. If you like cinnamon, and you like muffins, I feel pretty confident that you’ll like these. I didn’t particularly care for them. But aren’t they pretty?
Cinnamon Muffins
INGREDIENTS:
1/2 cup unsalted butter
1 cup sugar
1 1/2 cups sifted, all-purpose flour
2 teaspoons baking powder
Pinch of salt
1 tablespoon cinnamon
2 eggs
1/2 cup milk
1/8 tsp nutmeg
DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Cream together butter and sugar. Beat in eggs. Slowly add flour, baking powder, salt, cinnamon, and nutmeg and stir into wet mix. Pour in milk and stir until well combined.
3. Pour into greased muffin pans and bake for 25 minutes, or until a toothpick inserted into one of the muffins comes out dry. Allow to cool before removing from muffin pan. Serve.
Makes 12-14 medium size muffins.
And finally, I’ve entered these muffins in Think Spice, Think Cinnamon!
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9 responses so far ↓
1 Patricia Scarpin // Nov 30, 2007 at 6:59 am
Katy, unlike you I like muffins - homemade, only.
These look delicious! I’m a sucker for cinnamon, send them over!
2 Katy // Nov 30, 2007 at 9:48 am
I think maybe I was a little hard on these poor muffins. Homemade are definitely the only way to go!
3 Anonymous // Nov 30, 2007 at 12:23 pm
Those look delicious. Did you make them for anybody special? I bet you did. I bet you made them for somebody very, very special.
4 Katy // Nov 30, 2007 at 12:34 pm
Hello creepy anonymous blogger… Yes, I made them for my darling boyfriend, but he wanted some junky version made from a mix instead. Broke my heart.
5 javagirlkt's cookin' // Dec 1, 2007 at 1:25 pm
Hi there! I’m Katie from Ohio, also new to DB this month, I saw your message on the blog.
Your blog is great, keep up the good work!
6 sunita // Dec 4, 2007 at 3:07 pm
Katy, thanks for those gorgeous muffins…I love home made ones.
7 Candy // May 7, 2008 at 5:02 pm
Why do most “fancy” recipes call for unsalted butter? I have tried it a few times and I was not particularly happy with the result. (Fancy recipes are any calling for unsalted butter and things not in my pantry)
8 katy // May 7, 2008 at 8:55 pm
Candy — It’s so that you can control the amount of salt in the recipe yourself better. Different brands of salted butter have different amounts of salt, so you can end up with something more or less salty than the recipe was meant to be. That being said, look at this: http://www.davidlebovitz.com/archives/2005/05/the_return_of_s.html — if salted butter is David Liebovitz’s butter of choice, I just might have to convert as well!
9 Asparagus & Potato Tart // May 13, 2008 at 11:53 am
[...] Sugarlaws - Cinnamon Muffins [...]
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