These sweet, cinnamon muffins make a delightful and kid friendly breakfast. It is kid friendly, travel friendly, and coffee friendly.
6
Servings
9
Ingredients
4
Comments
Ingredients
- ⅔ cups melt Butter, Unsalted
- 1 cup Sugar
- 1 cup Milk
- 2 individual Egg
- 3 cups Flour, All-Purpose
- 3 teaspoons Baking Powder
- ¼ teaspoons Salt
- ½ teaspoons Pumpkin Pie Spice
- 1 teaspoon Cinnamon
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Place paper liners in a muffin pan
- 5037003 Upgrade to a paid membership 81610 to unlock all instructions 795
- 8033592 Upgrade to a paid membership 43089 to unlock all instructions 23580
- 4909215 Upgrade to a paid membership 10741 to unlock all instructions 70865
- 3572439 Upgrade to a paid membership 46797 to unlock all instructions 42066
- 8231452 Upgrade to a paid membership 34430 to unlock all instructions 39505
- 1540752 Upgrade to a paid membership 72474 to unlock all instructions 81936
- 5555670 Upgrade to a paid membership 48179 to unlock all instructions 21125
- 1616584 Upgrade to a paid membership 51690 to unlock all instructions 86434
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
- 9869421 Upgrade to a paid membership 74496 to unlock all instructions 99123
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place paper liners in a muffin pan
- In a bowl, mix together butter and sugar.
- Stir in milk and eggs.
- Stir together dry ingredients in another bowl.
- Add dry ingredients to wet ingredients and mix.
- Fill each muffin cup 3/4 full with batter.
- Bake at 350 for 20 minutes.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- 2 muffins Amount Per Serving
- Calories
- 610
- Total Fat
- 24g
- Saturated Fat
- 14g
- Trans Fat
- 1g
- Cholesterol
- 133mg
- Sodium
- 378mg
- Total Carbohydrates
- 90g
- Fiber
- 2g
- Sugar
- 36g
- Protein
- 11g
- WW Freestyle
- 25
4 Comments
Join the discussionThis looks great!
Has anybody tried this with buttermilk instead of milk? (I have over a gallon of buttermilk I need to use up.)
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.
Just finished these. They are delicious.