Cinnamon and Sugar Muffins
When I first made these muffins by Ree Drummond, I was immediately brought back to my childhood. I loved making and devouring cinnamon and sugar toast. These, like my toasts, are buttery and covered in a hefty layer of cinnamon and sugar. Since Ree’s muffins are a bit on the sweet side, I adapted the recipe to my preferences. They are a great breakfast, mid-morning snack, mid-afternoon snack, dinner, dessert, mid-night snack, or really anytime of the day snack. I promise they will make you very happy.
Recipe: Cinnamon and Sugar Muffins
Prep Time: 5 minutes Cook Time: 20-25 minutes Serves: 12 donuts
2/3 cup shortening
3/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 teaspoon salt
3 teaspoons baking powder
3 cups flour
1 cup milk
Cinnamon and Sugar Coating Ingredients:
1 1/2 stick butter, melted
1 1/4 cup sugar
3 teaspoons cinnamon
Preheat oven to 350 degrees.
In a large mixing bowl, combine shortening and 3/4 cups sugar. Mix on high for 2-3 minutes. Add the eggs and vanilla and continue mixing for 1 minute. Next, add the nutmeg, ginger, salt, and baking powder and mix until thoroughly combined.
Then, add 1/2 of the flour and mix thoroughly. Follow by adding half of the milk and mix thoroughly. Add the last half of the flour and milk one at a time until all mixed in.
Using an ice cream scoop, scoop dough into greased muffin tins or a silicone muffin tin. Bake for 20-25 minutes or until a knife comes out clean.
In the mean time, melt the butter in a medium sized sauce pan. In a another bowl combine the 1 1/4 cup sugar and cinnamon.
When the muffins are done baking, let them cool enough so you can touch them. Dunk the muffins in the melted butter and then cover with the cinnamon and sugar mixture.
It seems like you will have too much butter and cinnamon and sugar mixture, but you won’t. Make sure to thoroughly fill all cracks and crevasses with both items.