Cinn-a-Muffins

Preperation time
10 m
Skills level

Serving size
12
Country of origin

Preparation time: 10 m
Cooking time: 12-14 m
Ready in: 5 m
Servings: 12

Ingredients

  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon cinnamon
  • 1/2 - 3/4 stick salted butter, room temp
  • 1 cup 1% milk
  • 2 heaping tablespoons cream cheese
  • 1/2 cup packed light brown sugar
  • 1/4 white sugar
  • extra butter & light brown sugar for bottom, middle and topping
  • icing - 1/4 stick butter, 1 cup powdered sugar, a hint of vanilla
Recipe Type:
Course:

My kids love anything with cinnamon in it, so I decided to make cinn-a-muffins, to create a yummy quick on-the-go-breakfast. They LOVE these, and so do their friends. These are devoured in minutes. The good news is that the few that were leftover were still devoured the next day, so no waste with these muffins. Here are the directions.

Start by preheating the oven to 375 degrees.

Prepare the muffin tins by lining them with a muffin holder. Try to find the ones that are made from parchment paper, the muffins won’t stick!

In a bowl, add the flour, cinnamon, and baking soda and whisk together.

In the bowl of the stand mixer, add the sugars, milk,  salted butter, and cream cheese. Mix well medium speed. Then slowly add the dry ingredients.

Pour a some light brown sugar in a bowl and mash out the lumps, then add a little into the bottom of the muffin paper. Add to that a tiny chunk of margarine, the size of a half of a dime. This will allow the bottom to become crunchy once it’s baked. YUM.

Then pour in about 1 heaping tablespoon of batter in each cup and layer with more brown sugar and a hint of cinnamon (no butter on this layer) and top with another tablespoon of batter. Tap the muffin tin on the counter to flatten the batter out and get out any air bubbles. Put them in the oven for about 9 minutes.

Mix a little light brown sugar in a bowl with a sprinkle of cinnamon. After 9 minutes, take the muffins out and add a little bit to the top of each muffin. Then back in the oven they go for another 3-4 minutes or until a toothpick comes out clean and they are golden brown.

Let them cool on a cooling rack for 15 minutes.

In the meantime, prepare the icing. The icing is a rough estimate, but use about 1 cup of white powdered sugar and 1/4 stick of butter (warm in microwave for a few seconds) and a hint of vanilla and mix well, adding water to thin out icing. You can make this fancy and pipe it.

Drizzle the icing on the top of the cupcakes artfully using a spoon. Alternatively, you may skip the butter and use just the powdered sugar, milk and vanilla, this will be a lot lighter. Feel free to skip the icing altogether and load up on the cinnamon. Serve warm with ice cold milk!

 

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