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
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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
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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.