Amy Ouellette'S Cinnamon Muffins
Sweet cinnamon muffins with a tender crumb, coated in cinnamon-sugar for a delightful treat suitable for breakfast or snack time, appealing to all ages.
Ingredients
Instructions
- Mix all ingredients by hand to form batter.
- Place paper liners in muffin tins and fill each 2/3 full with batter.
- Bake at 350°F for 15 minutes or until golden brown.
- Remove muffins from oven and let cool slightly.
- Immediately remove paper liners from muffins.
- In a small bowl, melt 1/4 cup margarine.
- In a separate small bowl, mix 1/2 cup sugar with 1 teaspoon cinnamon.
- Dip warm muffins into melted margarine, then into the cinnamon-sugar mixture.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with unsalted butter. If you prefer a healthier option, you can use Greek yogurt instead of shortening. Make sure to mix the batter gently to avoid overmixing, which can lead to dense muffins. If you're short on time, you can prepare the batter ahead and store it in the refrigerator for up to 24 hours before baking.
Serving Suggestions
These cinnamon muffins are perfect for breakfast or as a snack. Pair them with a hot cup of coffee or Cafe Bavarian Mint Mocha for a delightful morning treat. They also make a great addition to a brunch spread alongside fresh fruit or Cream Cheese Deviled Eggs. Serve warm for the best flavor and texture.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to three days. If you want to keep them longer, freeze them in a freezer-safe bag for up to three months. To reheat, simply microwave them for about 10-15 seconds or warm them in a preheated oven at 350°F for about 5-7 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Amy Ouellette'S Cinnamon Muffins contains roughly 501 calories, with 2g protein, 29g carbohydrates, and 43g fat. It is a good source of calcium (15% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, the texture may be denser. To prevent this, consider using half whole wheat and half all-purpose flour for a lighter muffin while still adding some whole grain benefits.
What can I use instead of egg for a vegan version?
For a vegan version, you can replace the egg with a flaxseed meal or chia seed mixture. Combine 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water, let it sit for 5 minutes to thicken, and use it in place of the egg. This will help bind the ingredients together.
How can I make the muffins more flavorful?
To enhance the flavor, consider adding vanilla extract or almond extract to the batter. You might also fold in some chopped nuts or dried fruit, such as raisins or cranberries, for added texture and taste. A pinch of nutmeg can also complement the cinnamon beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).