These cinnamon muffins, with a dash of nutmeg in the batter, are seasoned to please. My husband grew up enjoying these tender muffins that his mother made on special weekend mornings.—Katherine McVey, Raleigh, North Carolina

Cinnamon Muffins

shortening, room temperature

sugar

egg, room temperature

all-purpose flour

cinnamon

baking powder

salt

nutmeg

milk

TOPPING:

butter, melted

Iv been making these muffins since I first saw the recipe in a 1970s Betty Crocker cookbook I got from my mother for a wedding shower gift. The 8 children that followed all loved them. They call for shortening instead of butter because its an old recipe.

I made these this morning and they are terrific.  I added cinammon chips, but otherwise, I followed the recipe. They are a delicious weekend treat.

These are the best muffins I’ve ever made. I’ll never use another muffin recipe. It makes exactly twelve muffins, which is perfect for our family. It’s a light fluffy muffin with the right level of sweetness. I did need to melt one extra tablespoon of butter for dipping the muffins. I used butter flavored shortening instead of regular shortening in the muffin recipe because I prefer the flavor.

<p>The cinnamon flavor inside these yummy muffins makes them stand out. This recipe makes smaller muffins, next time I will make only 8 so they are larger. Also, dividing the cinnamon and sugar amounts in half for the topping was more than enough.</p>

These taste like snickerdoodles! I did substitute butter for shortening and added 1 tsp cinnamon to the batter. Loved them!

Okay, I'm not the best baker in the world. In fact, my husband is much better than I am. However, my gluten free diabetic self needs to make changes. Plus I am a certified cinnamon fanatic!  So, here was my take on the recipe. For the flour I used 1 cup of oat flour and 1/2 cup of chickpea flour. For 1/3 cup shortening I used 2 tablespoons of butter and 3  tablespoons of applesauce. Instead of the nutmeg and 1/4 tsp, I used 1 Tablespoon of cinnamon. And instead of 1/2 cup of sugar, I used 1/3 of honey (better for a diabetic). Then for the topping I combined honey and cinnamon and drizzled on the top. You may wonder what's the point with all the substitutions.  It's simple - this is the FIRST recipe that looked doable and I LOVED it. Short and easy.  Thank you Taste of Home!

I love this recipe! I used butter instead of shortening and made a double batch. Although they aren't browned when they come out of the oven as someone mentioned, they are very pretty and so tasty with the cinnamon sugar topping. Easy, good, and special enough to share.

Did I ever catch the dickens from my son on my review of this recipe! He loved them, and they were gone within 24 hours. I learned that the muffins are better if they are cooled down---they hold together better then. Suffice to say, I will be making them again.

i made this for desert. very good and best when warm. they disappeared fast!!! so i might double the amounts to get more :) very good recipe.

Very good hot or cold.  Next time I'd substitute cinnamon for the nutmeg in the batter.

This is a good recipe.  The texture is not what I was expecting, but it did taste good.  The recipe as written made very tiny muffins.  Next time I will either double it or maybe make fewer muffins.  The kids loved them, though, so it is definitely a keeper.

I made these when they first appeared in the A/M 2003 TOH. I didn't care for the use of shortening, and I thought the muffins were rather bland.This morning, I gave the recipe one more try, this time using butter (which is what I prefer). Each time that I made these, they came out "white"--didn't brown, which made them look a bit strange, to me. I will say that they were very delicate and flaky (and fell apart easily), and had a better flavor--thanks to the butter, but the color was just off-putting to me, so I won't be making these again.

I read the reviews that said that the recipe is bland so I tweaked the recipe a little to try to give it more flavor. I mixed 1 tsp of cinnamon into the batter and used the icing from a cinnamon roll recipe instead of the topping suggested by this recipe, but my husband and I still found these muffins to be a bit bland. Not bad, but not worth writing home about either.

There is nothing better then freshly ground nutmeg! These are great for mini cupcakes! The perfect bite.

My husband especially loves these muffins. If there are any leftover, just pop in the microwave and they taste just baked.Debbie Mansur

I used butter instead of shortening and whole wheat white flour with a little extra sugar to avoid the bland reviews! Tested them on my four daughters around the morning breakfast table...they voted four stars. Quick, easy, and on-hand ingredients.

this recipe is really easy to make. i've been making it for 6 years now. my family loves it. i like them better warm.

cinnamon muffins

Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 1

Author : Taste of Home

Ingredients

Instructions

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