Cinnamon Muffins

“I enjoyed quite a lovely breakfast this morning, thanks to you, Kim!This recipe supplied 8 regular sized muffins that baked for 18 minutes when done.I filled the remaining 4 empty muffin cups half way with water.I used Kim’s suggested powdered sugar drizzle over these delicious muffins and couldn’t wait for them to cool, so ate 2 right away!Wonderful recipe for my Saturday morning (or anytime)!!”

“These were very dry and somewhat bland. I could not eat them without butter, and even then they were too dry.”

“They were really good! The only thing was that I did put them between 375 and 400 degrees for about 15 min and they came out great! They have more of a cake like consistency. Other than that they tasted great!”

“Very moist and smell so so good.”

“My teenage daughter loved these.I added 1/4 cup of ground almonds in place of 1/4 cup of flour to add a little protein.I also madethe glaze with butter and powder sugar.Rated 4 star due to the fact that they were a little crumbly I had a hard time getting them out of the muffin tin in one piece, the ground almond meal might of contributed to the crumbly nature but I don’t think so, it should have helped.But they were tasty.”

“Very delicious. Followed Bev’s idea, and used only 10 of 12 cups, and filled the other two with water. Cooked at 375 for 15, checked, then 3 more minutes for 18 minutes total. Perfect. I made Cinnamon frosting to top: 12 TBSP of softened butter, 1-1/4 C powdered sugar, 1 tsp vanilla, 2 TBSP whole milk, 1 to 1-1/2 TBSP cinnomon (to taste) Mix low, then add milk. Mix on high for 3-5 min. Spread on warm muffins, awesome!”

“Very dry and bland. We could barely eat them when they had powdered sugar all over them! They needed something else, maybe apple sauce or pumpkin and more milk could add moisture and flavor to the otherwise bland muffins. Definitly won’t be making this again!”

“Very good and easy to make with items I usually have on hand.We all enjoyed these cake like muffins.Thanks for sharing.”

“I made these today. They were delicious and very moist. For 9 normal size muffins (not the 12 the author says), they baked up at 375 for 20 minutes and were perfect. I thought the 400 seemed a bit high and there was not an exact cooking time. Hope this helps. A generic streussal topping was also a great addition!… Cinnamon, sugar, flour and butter… mmm mmm!”

“SUPER easy, had all ingredients on-hand, kids love it- this will be my go-to muffin recipe! Thanks!”

“Muffins were disappointing. I think 400 was too high. The recipe didn’t say how long to bake so I put them in for 15 min. The sides were too brown & the centers soggy, so I lowered the heat & cooked until the centers were correct. They were hard & pretty flavorless for me, sorry.”

“I refuse to try another recipe because this one is amazing. I do add vanilla and have cut the sugar down because of my guilty conscious but wow, they are amazing! I have some in the freezer right now. I’ve never tried the frosting though. For me, this makes 18 muffins, or 12 muffins that pop out of their cup. LOVE, Love, LOVE these!!!”

“Loved this recipe! They ended up baking for about 25 minutes. I added 1/4 cup of white chocolate chips to my batter and then made icing to go over the top after baking (2/3 cup powdered sugar, 1 1/4T milk, splash of vanilla extract). This made 10 muffins for me.”

“[only had white sugar, so this is what i used] Miam ! made these yesterday night, and by 11pm they were all gone ! (b/f and i ate them all) i got 10 regular muffins, so good ! moist and not too sweet, i added two tablespoons of low sugar apple pie filling to the batter. Thanks a lot !”

“Made these today and they turned out wonderful! added the frosting too.
One thing was that there is no baking time written here, but I have made many muffins and 15-20 mins is usually good and that was perfect for these.”

“i filled the muffins only 1/3 of the way and then put a layer of brown sugar and cinnimon. I then flled them the rest of the way and toped them off with a little more cinnimon sugar. delicous!”

“The muffins turned out good. I usually like mine a little moister, but they were still good. I had to double the cinnamon and figure out how long to bake them for. I kept them in about 20 minutes. I might decrease the temp next time and keep them in longer. I put a powdered sugar/milk mixture on top as suggested by the submitter and I added cinnamon to that. I wasn’t crazy about the topping, so I might try something different next time.”

“These muffins are great! I enjoy how easy it is to make, and how fast the time goes by. I also loved how the cinnamon quickly filled my kitchen!!! They are so moist on the inside and have a hard outside.”

“My children say, “They’re super good!” I never thought to sift muffins before. It makes a lot of sense because the dry ingredients would moisten quicker, therefore there would be less stirring. I got 12 really small muffins from this recipe, so next time I will try for 8 and they should be a better size for us. I also dipped them in melted butter, and then dipped them into a cinnamon/white sugar mix. Next time I might try a cinnamon/brown sugar mix.”

“Made these late last night when I had forgotten my daughter was supposed to bring her class snack for kindergarten.It was great!All the ingredients were things I always have on hand and they were surprisingly delicious for being so simple.I didn’t glaze mine.I dipped the tops in melted butter and a cinnamon/sugar mix.Wonderful.The kids and DH couldn’t get enough!Thanks for a great recipe!”