MINI DOUGHNUT MUFFINS
Provided by Ree Drummond : Food Network
Categories dessert
Time 40m
Yield 48 mini doughnut muffins
Number Of Ingredients 12
Steps:
- For the doughnut muffins: Preheat the oven to 350 degrees F. Lightly grease two 24-cup mini muffin tins with butter.
- In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside. In a different bowl, cream together the sugar and butter. Add the eggs and mix again. Add the flour mixture and milk alternately to the creamed mixture, beating well after each addition.
- Fill the prepared mini muffin pans two-thirds full. Bake until golden, 10 to 15 minutes.
- For the cinnamon sugar topping: Mix the sugar, cinnamon and cocoa in a shallow bowl.
- Roll the muffins in the melted butter, coating them completely, then roll them in the cinnamon sugar. Transfer to a cooling rack.
PUMPKIN DOUGHNUT MUFFINS
These Pumpkin Doughnut Muffins capture the essence of doughnuts with their cakelike interior and sugar-coated exterior. Flavored with pumpkin puree, they take on the feel of fall.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h
Yield Makes 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups. Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.
- Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.
Nutrition Facts : Calories 356 g, Fat 14 g, Fiber 2 g, Protein 5 g
DOUGHNUT MUFFINS
After many tries and many different recipes that just weren't up to par, I finally decided to recreate my own version of a doughnut muffin. It has the taste of a cake doughnut and it's a lot simpler to make. -Morgan Botwinick, Richmond, Virginia
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in milk and vanilla. In another bowl, whisk flour, baking powder, salt, nutmeg, cinnamon and baking soda. Add to creamed mixture; stir just until moistened., Fill greased or paper-lined muffin cups. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack., Meanwhile, for coating, combine coarse sugar and cinnamon. Dip tops of warm muffins in butter, then coat in cinnamon-sugar.
Nutrition Facts : Calories 386 calories, Fat 17g fat (10g saturated fat), Cholesterol 77mg cholesterol, Sodium 394mg sodium, Carbohydrate 54g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
CINNAMON DOUGHNUT MUFFINS
Back when my children were youngsters, they loved these doughnut muffins as after-school treats or with Sunday brunch. -Sharon Pullen, Alvinston, Ontario
Provided by Taste of Home
Time 35m
Yield 10 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, combine flour, baking powder, salt, nutmeg and cinnamon. In a small bowl, combine sugar, oil, egg and milk; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups half full; place 1 teaspoon jam on top. Cover jam with enough batter to fill muffin cups three-fourths full. Bake until a toothpick comes out clean, 20-25 minutes. , Place melted butter in a small bowl; combine sugar and cinnamon in another bowl. Immediately after removing muffins from the oven, dip tops in butter, then in cinnamon sugar. Serve warm.
Nutrition Facts : Calories 288 calories, Fat 13g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 240mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
DOUGHNUT MUFFINS
Muffins which taste like doughnuts, topped with a delicious cinnamon sugar mixture.
Provided by Debbie
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
- In a large bowl, cream together shortening and 1 cup sugar; beat in egg. Stir together flour, baking powder, salt and 1/4 teaspoon cinnamon. Stir flour into egg mixture alternately with milk. Spoon batter into prepared muffin cups.
- Bake in preheated oven for 20 minutes, or until a toothpick inserted into center of a muffin comes out clean. While muffins bake, combine 1/2 cup sugar and 1 teaspoon cinnamon. Remove muffins from pan and let cool for 5 minutes. While muffins are still warm, roll tops of muffins in cinnamon sugar mixture.
Nutrition Facts : Calories 215.8 calories, Carbohydrate 37.7 g, Cholesterol 16.3 mg, Fat 6.5 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 1.7 g, Sodium 152.2 mg, Sugar 25.5 g
DOUGHNUT MUFFINS
These individual sugar-dipped cupcakes are baked not fried but taste just as delicious and are best straight from the oven
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 38m
Yield Makes 12
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Lightly grease a 12-hole muffin tin (or use a silicone one). Put 140g sugar, flour and bicarb in a bowl and mix to combine. In a jug, whisk together the yogurt, eggs and vanilla. Tip the jug contents and melted butter into the dry ingredients and quickly fold with a metal spoon to combine.
- Divide two-thirds of the mixture between the muffin holes. Carefully add 1 tsp jam into the centre of each, then cover with the remaining mixture. Bake for 16-18 mins until risen, golden and springy to touch.
- Leave the muffins to cool for 5 mins before lifting out of the tin and rolling in the extra sugar.
Nutrition Facts : Calories 229 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
MINI DOUGHNUT MUFFINS
Fresh doughnuts are one of the things I crave most, but making yeasted doughnuts is a lengthy, involved process that I often don't have time to undertake. Doughnut muffins are my solution. Jammy and bite sized with none of the wait, once you've made them a few times you won't even have to look up the recipe. You can use any type of jam to fill these or simply eat them plain.
Provided by Martha Collison
Categories HarperCollins HarperCollins Dessert Kid-Friendly Muffin Jam or Jelly Quick & Easy Vanilla Cupcake Small Plates
Yield Makes 24 mini muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F/200°C/180°C fan/gas 6. Melt the butter in the microwave or in a pan over a medium heat and use a pastry brush to grease all the holes of the muffin tray with some of the melted butter.
- Place the sugar, flour and baking soda in a bowl and combine.
- In a small jug, mix the remaining melted butter with the yogurt, egg and vanilla. Pour the wet ingredients into the dry ingredients and gently fold them together until just incorporated.
- Divide the mixture among the 24 holes in the muffin tray using a teaspoon, then bake for 7-8 minutes or until golden brown and risen.
- While the muffins are baking, spoon the jams into the 2 piping bags and snip the end off each with a pair of scissors. Remove the hot doughnuts muffins from the oven and roll them in superfine sugar, then make a small hole with a skewer in the bottom of each and pipe raspberry jam into the centre of half the doughnuts and apricot jam into the rest. These are best enjoyed fresh from the oven.
CARAMEL APPLE DOUGHNUT MUFFINS
Welcome autumn and Halloween into your kitchen with these muffins. The recipe will remind you of cinnamon-sugar cake doughnuts. -Julie Ruble, Charlotte, North Carolina
Provided by Taste of Home
Time 1h5m
Yield 4 dozen (scant 1 cup sauce).
Number Of Ingredients 21
Steps:
- Preheat oven to 350°. In a large bowl, whisk flour, sugar, baking powder, salt and nutmeg. In another bowl, whisk egg, milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in apple., Fill greased mini-muffin cups three-fourths full. Bake 15-17 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks., Meanwhile, for caramel sauce, in a small heavy saucepan, combine sugar and water; stir gently to moisten all the sugar. Cook over medium heat, gently swirling pan occasionally, until syrup turns a medium amber color, about 8-10 minutes., Remove from heat; gradually stir in warm cream. Transfer to a small bowl; place bowl in an ice-water bath, stirring frequently until cooled, about 5 minutes. Remove bowl from ice water. Whisk in creme fraiche, vanilla and salt., For coating, combine sugar and cinnamon. Dip tops of warm muffins in butter, then coat in cinnamon-sugar. Serve muffins with caramel sauce.
Nutrition Facts :
JELLY DOUGHNUT MUFFINS
Adapted from the book "1 Mix, 100 Muffins". Made these and enjoyed the fact that they weren't too sweet! Did use much less butter and sugar for the topping - maybe 1/4 cup of butter and 2/3 cup sugar and would use even less next time as I had some leftover! Great for breakfast!
Provided by Redsie
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Grease a 12-cup muffin pan or line with 12 muffin paper liners.
- Sift together the flour, baking powder, and salt into a large bowl. Stir in the sugar.
- Lightly beat the eggs in a large bowl, then beat in the milk, oil and vanilla extract.
- Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix.
- Spoon half the batter into the prepared muffin pan. Add a teaspoon of jelly to the center of each then spoon in the remaining batter.
- Bake in the preheated oven for about 25 minutes, until well risen and firm to the touch.
- Meanwhile, make the topping. Melt the butter. Spread the sugar in a wide, shallow bowl. When the muffins are baked, let them cool in the pan for 5 minutes. Dip the tops of the muffins in the melted butter then roll in the sugar.
- Serve warm or transfer to a wire rack and let cool completely.
PUMPKIN DOUGHNUT MUFFINS (MARTHA STEWART)
These are moist and cakey and rolled in cinnamon sugar. The recipe is from Martha Stewart's "Everyday Food" (Nov. 2010). It's also good with a little added vanilla to the batter. The magazine said the recipe makes 12 muffins, but I got about 18. This also make great mini muffins; bake for about 15 minutes. Muffins may be frozen up to 3 months. Reheat in a 350 F oven, then coat in butter and sugar.
Provided by blucoat
Categories Quick Breads
Time 45m
Yield 18 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Butter and flour 12 standard muffin cups. Make batter: In medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumkin puree. In a large mixing bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture; and beat to combine.
- Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted into center of muffin comes out clean, about 25 to 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on wire rack.
- Working with one at a time, remove muffins from pan, brush all over with melted butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack. (Store in an airtight container up to 1 day.).
Nutrition Facts : Calories 235.6, Fat 9.8, SaturatedFat 5.9, Cholesterol 44.6, Sodium 214.2, Carbohydrate 34.5, Fiber 0.8, Sugar 17.6, Protein 3.2
INDIAN SPICED MINI DOUGHNUT MUFFINS
Turn mini muffins into doughnuts! Simply roll warm muffins in melted butter and coat with spiced sugar. Cinnamon, cardamom, and garam masala add a little Indian flair.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 350° F. Grease 24 mini muffin cups.
- In large bowl, beat 1/3 cup butter, 1/2 cup sugar and the egg with electric mixer on medium speed until blended. In medium bowl, mix flour, baking powder, salt, nutmeg and ginger. Add alternately with milk to butter mixture. Divide batter evenly among muffin cups.
- Bake 15 to 18 minutes or until light golden brown. Cool 5 minutes. Remove from pan.
- In large food-storage plastic bag, mix 1 cup sugar, the cinnamon, garam masala and cardamom. Roll hot muffins in melted butter, then toss in sugar mixture to coat. Serve warm.
Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Mini Muffin, Sodium 130 mg, Sugar 13 g, TransFat 0 g
DOUGHNUT MUFFINS
Found this on the back of Clabber Girl baking powder.These are great muffins. I make them for all occasions. Love to make extra and freeze them.
Provided by crawfish pie
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Beat egg.
- Add in oil and milk and continue to beat until mixed. Set aside.
- Sift flour, nutmeg, salt, baking powder and sugar into the egg mixture.
- Mix and fill muffin cups.
- Combine sugar and cinnamon.
- Sprinkle generously on top of each muffin.
- Add a dollop of butter atop each muffin.
- Bake at 400°F for 20 minutes.
- NOTE: I add a couple of sprinkles of cinnamon to the batter.
- I also sprinkle a little of the cinnamon/sugar mixture on the bottom muffin cups before adding mix.
BLUEBERRY DOUGHNUT MUFFINS
This is a recipe I got from a bed and breakfast. Yummy, my kids finished of a batch tonight. This recipe would work well with fresh or frozen peaches or cherries, just cut into small pieces. They also freeze well.
Provided by startnover
Categories Quick Breads
Time 22m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F and grease 24 mini muffin tins (this recipe works the best with mini muffins, but use large if you prefer, you will have adjust your cooking time accordingly).
- Combine dry ingredients.
- Combine wet ingredients in a separate bowl and stir with a whisk, and then stir blueberries into this.
- Add wet ingredients to dry and blend but do not over mix.
- Spoon muffins into tins, filling almost to top to make a nice crown.
- Bake for about 12-15 minutes.
- Let cool in tins for 2 minutes, and then remove and place on rack to cool an additional 5 minutes.
- Stir sugar and cinnamon together.
- Dip muffins all the way in butter and then roll in sugar mixture. Serve at once.
Nutrition Facts : Calories 163.2, Fat 8.1, SaturatedFat 5, Cholesterol 28.3, Sodium 154.4, Carbohydrate 21.3, Fiber 0.5, Sugar 11.6, Protein 1.9
CINNAMON DOUGHNUT MUFFINS
Make and share this Cinnamon Doughnut Muffins recipe from Food.com.
Provided by Redsie
Categories Quick Breads
Time 35m
Yield 10 muffins, 10 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour, baking powder, salt, nutmeg and cinnamon. In a small bowl, combine sugar, oil, egg and milk; stir into dry ingredients just until moistened.
- Fill greased or paper-lined muffin cups half full; place 1 teaspoon jam on top. Cover jam with enough batter to fill muffin cups three-fourths full.
- Bake at 350F for 20-25 minutes or until a toothpick comes out clean.
- Place melted butter in a small bowl; combine sugar and cinnamon in another bowl. Immediately after removing muffins from the oven, dip tops in butter, then in cinnamon sugar.
Nutrition Facts : Calories 284.9, Fat 12.8, SaturatedFat 4.2, Cholesterol 31.7, Sodium 227.1, Carbohydrate 39.8, Fiber 0.8, Sugar 22.7, Protein 3.6
GLAZED DOUGHNUT MUFFINS
Make and share this Glazed Doughnut Muffins recipe from Food.com.
Provided by MJMommy13
Categories Quick Breads
Time 25m
Yield 12 Muffins
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees Fahrenheit.
- Lightly grease a standard muffin tin or line with 12 paper muffin cups and grease the cups with non-stick vegetable oil spray; this will ensure that the paper cups peel off the muffins nicely.
- In a medium-sized mixing bowl, cream together the butter, vegetable oil, granulated sugar, and brown sugar until smooth.
- Add the eggs, beating to combine.
- Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.
- Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour, and making sure everything is thoroughly combined.
- Spoon the batter evenly into the prepared pan, filling the cups nearly full.
- Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
- In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners' sugar, vanilla and hot water. Whisk until smooth.
- When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.
- Serve warm, or cool on a rack and wrap airtight.
- Muffins will keep at room temperature for about a day.
Nutrition Facts : Calories 323.2, Fat 13.1, SaturatedFat 5.6, Cholesterol 51.6, Sodium 300.6, Carbohydrate 47, Fiber 0.9, Sugar 24.2, Protein 4.7
FRENCH DOUGHNUT MUFFINS
Make and share this French Doughnut Muffins recipe from Food.com.
Provided by coconutcream
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400. Lightly spray muffin tin.
- Beat egg. Add 1/2 cup milk and 1/3 cup melted margarine.
- Combine flour, 3/4 cup sugar, baking powder, salt, and nutmeg. Blend well with egg mixture.
- Fill greased muffin tins 1/2 full.
- Bake 15 minutes until browned.
- Immediately remove muffins from pan and dip in remaining 1/3 cup margarine.
- Roll in cinnamon/sugar/vanilla mixture.
- Serve warm.
Nutrition Facts : Calories 244.9, Fat 10.9, SaturatedFat 2, Cholesterol 18.4, Sodium 237.4, Carbohydrate 34.7, Fiber 0.6, Sugar 21.4, Protein 2.7
JELLY DOUGHNUT MUFFINS
These are delicious and seriously addictive!
Provided by Catherine Cappiello Pappas
Categories Other Desserts
Time 25m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees F. Grease muffin tin, set aside. In a medium bowl, sift together flour, sugar, confectioner's sugar, and baking powder. In a separate bowl, whisk together egg, milk, butter, vanilla. Add mixture to dry ingredients. Fold batter until well incorporated and light. Pour muffin tins half way. Place about 1/2 teaspoon of jam in center of batter and fill the rest of muffin tin. Bake for about 20 minutes or until tester comes out clean. Let cool for a several minutes before rolling each doughnut in sugar and transferring to a lined cooling rack Serve and Enjoy!
PUMPKIN SPICE DOUGHNUT MUFFINS
If you like pumpkin pie and cinnamon and sugar doughnuts...this is all that rolled into one!
Provided by Miranda Roderick
Categories Muffins
Time 55m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350. Butter and flour a standard 12 cup muffin pan.
- 2. Whisk together dry ingredients in a medium bowl. Whisk pumpkin, buttermilk, and vanilla in a small bowl.
- 3. Cut butter into tablespoons and beat until smooth. Add brown sugar and cream until light and fluffy, about five minutes. Beat in eggs, one at a time, until blended, scraping down the bowl as needed.
- 4. On low speed, alternate adding flour and pumpkin, beginning and ending with flour in 3 batches, until just combined. With a spatula, give the batter a couple of good folds to ensure all of the flour and pumpkin is incorporated.
- 5. Divide the batter between the muffin cups. Bake 28-32 minutes, or until an inserted toothpick comes out clean. Cool in pan on wire rack for 10 minutes.*
- 6. Combine granulated sugar and cinnamon in small bowl. Melt butter and brush over warm muffins. Roll muffins in cinnamon sugar.
- 7. *To freeze, cool muffins completely, then freeze up to 3 months. Reheat about 10 minutes in 350* oven, then brush with butter and roll in cinnamon sugar.
KING ARTHUR FLOUR DOUGHNUT MUFFINS
Steps:
- 1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely. 2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth. 3) Add the eggs, beating to combine. 4) Stir in the baking powder, baking soda, nutmeg, salt, and vanilla. 5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. 6) Spoon the batter evenly into the prepared pan, filling the cups nearly full. 7) Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean. 8) Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter for the topping (this is easily done in the microwave). 9) Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar. 10) Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.
DOUGHNUT MUFFINS
This is a great muffin for those who don't want a lot of "stuff" in their muffins. With its basic sugar-cinnamon-nutmeg flavor, it's more reminiscent of a plain doughnut (minus the deep-fat frying) than anything else. Try adding dried fruit and/or nuts to the batter, as well as a garnish of your favorite jam or preserves. Recipe courtesy of King Arthur Flour.
Provided by dojemi
Categories < 30 Mins
Time 25m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 425°F Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
- In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
- Add the eggs, beating to combine.
- Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
- Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
- Spoon the batter evenly into the prepared pan, filling the cups nearly full.
- Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
- Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter for the topping (this is easily done in the microwave).
- Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar.
- Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.
Nutrition Facts : Calories 295.6, Fat 13.2, SaturatedFat 5.7, Cholesterol 55.9, Sodium 289.3, Carbohydrate 39.9, Fiber 0.8, Sugar 17.6, Protein 4.7
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