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Cinnamon Toast Muffins

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Cinnamon Toast Muffins

Erin
The Cook
6 Servings
9 Ingredients
4 Comments

These sweet, cinnamon muffins make a delightful and kid friendly breakfast. It is kid friendly, travel friendly, and coffee friendly.

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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

  • 24.Muffin Liners
  • Labels

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?

  1. 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.

  1. 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.

  1. Place paper liners in a muffin pan
  2. In a bowl, mix together butter and sugar.
  3. Stir in milk and eggs.
  4. Stir together dry ingredients in another bowl.
  5. Add dry ingredients to wet ingredients and mix.
  6. Fill each muffin cup 3/4 full with batter.
  7. Bake at 350 for 20 minutes.

Categories

traditional, fall, winter, kid-friendly, nut-free, soy-free, fish-free, shellfish-free

Categories

traditional, fall, winter, kid-friendly, nut-free, soy-free, fish-free, shellfish-free

4 Comments

Join the discussion

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

    1. 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.