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Cinnamon Toast Muffins

Cinnamon Toast Muffins


Erin @ onceamonthmeals.com


  • 0.67 cup unsalted butter, melted
  • 1 cup sugar
  • 2 medium eggs
  • 1 cup milk
  • 3 cups all purpose flour
  • 3 teaspoons baking powder
  • 0.25 teaspoons salt
  • 0.5 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon


Place paper liners in a muffin pan. In a bowl, mix together butter and sugar. Stir in eggs and milk. Combine together dry ingredients in another bowl. Add dry ingredients to wet ingredients and mix. Scoop a spoonful of batter into each liner. Bake at 350 for 20 minutes.

Freezing Directions:

Prepare and bake as directed above, then flash freeze. Place in gallon freezer bags, label and freeze.  To serve: Serve at room temperature or reheat in microwave for 30 seconds if desired.

Servings: 6 (12 muffins)

**conversion chart image provided by Erik Spiekermann

4 Responses to “Cinnamon Toast Muffins”

  1. [...] it will always benefit your health and mood to eat something to start the day. Even if you make our Cinnamon Toast Muffins (from our Traditional menu) – you ate, and it was homemade! That is progress. Keep up the [...]

  2. Lanna says:

    Has anybody tried this with buttermilk instead of milk? (I have over a gallon of buttermilk I need to use up.)

    • Katie says:

      Hi Lanna, I’m not sure I would do it with a whole cup of buttermilk. You might could do half buttermilk and half regular milk and I think it would turn out ok.

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