I got a little teary when I was making these muffins yesterday. My love of cooking comes from many places, but one of my fondest memories and greatest teachers is my Grammy. We would always cook oatmeal cookies or lemon cookies together while the boys were in the garage eating sardines ( I definitely got the better deal John!) I have many memories of baking with her! She isn’t living in Virginia anymore, so we aren’t able to cook together like we once did. I think that is why God allows us to have memories, so we can replay that memory over and over and never let it go. She would always tell me to “keep clean hands” while cooking. So we would both put a “hanky” up into our sleeve to wipe away the mess along the way. I had to change out my paper towel six times yesterday- not sure how she was able to only use one! I’ll continue to try to live up to a one hanky recipe! Love you Grammy! These muffins are dedicated to you!
This is a Taste of Home recipe that I found when my kids were little. I changed a few things to suit our taste and it has remained a family favorite! Start with your wet ingredients. I always like to whip my butter or shortening (shown here) by itself just for a minute or so to break up any lumps. Then add your sugar. Once that mixture is combined, add one egg. At this point, I added 1/4 teaspoon of vanilla because I felt the batter needed a fuller body taste and because I’m a huge vanilla fan! Don’t add the milk just yet, we will add that gradually, with the dry ingredients.
The dry ingredients include flour, baking powder, and cinnamon(the original recipe calls for nutmeg- use what your family prefers!). I only added a 1/4 teaspoon of cinnamon, but you could go up to 1/2 teaspoon and it would not overpower the taste. It just depends on your love of cinnamon! Hey, cinnamon has several health benefits- so go for it! At this point, we can add the dry mixture alternately with the milk until the mixture is combined.
Monkey Man buttered my muffin pan for me. On this particular morning he refused to wear a shirt for his photo shoot- scandalous, I know! He says he was “hot”, I’m guessing he was getting a little self-conscience regarding the monster pj’s that have frequented this blog….hey- help is help- I’ll take what I can get! Fill your muffin pan half full with your batter. Bake at 350 degrees for 16-18 minutes.
You aren’t going to get a ton of color from these muffins. I love how buttering the muffin pan gives the outside a edges a slight crisp!
Next we combine our topping. 1/2 cup sugar and 1-1/2 teaspoons cinnamon. In a separate bowl melt 3 tablespoons of butter. I later transferred my melted butter into a wide rimmed bowl so I could get a better dunk!
Now comes the fun part. After you have removed your muffins from your pan, and your muffins are still warm, let them take a swim top down in your melted butter. weeee!
Immediately let them take a dive into the cinnamon sugar mixture!
So pretty! We always have leftover butter and cinnamon sugar leftover. so….one time, I dipped the bottoms of the muffins as well as the tops and wow! it tasted exactly like a cinnamon sugar doughnut.
Repeat the dunk with the remaining muffins!
These muffins are my go-to “guest” muffins!- a perfect starter for your early risers, these are the perfect “sweet” in the sea of savory that breakfast usually includes at our house! They are my fancy muffins, they are the perfect brunch muffins, they are moist and are best served warm and perfect with a cup of coffee or tea! If you are a fan of cinnamon sugar doughnuts- these will make you very happy!
- 1/3 cup shortening
- 1/2 cup sugar
- 1 egg
- 1/4 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg or cinnamon
- 1/2 cup milk
- 1/2 cup sugar
- 1-1/2 teaspoons ground cinnamon
- 3 tablespoons butter, melted
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder, salt and nutmeg or cinnamon; add to creamed mixture alternately with milk until well combined.
- Fill greased muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean.
- Add butter to a shallow bowl. In another shallow bowl, combine sugar and cinnamon. Dip muffin tops in butter, then in cinnamon-sugar. Serve warm. Yield: 1 dozen.