Post by Loupy on May 5, 2014 22:59:01 GMT -7
Cinnamon Nut Muffins
From: Dr. Dan @ www.101cookingfortwo.com/
Inspired from a recipe at Erik Homemade called “Cinnamon roll muffins”
I love cinnamon rolls... really love cinnamon rolls. Now I can have the great taste of cinnamon rolls in this easy to make muffin recipe.
Making cinnamon rolls are a pain. I have done it, I can do it but it is too much work to make only a few. A muffin is much quicker and easier. Pack it with the same great ingredients and you have sometime great. This is it. I wanted to call this a “cinnamon roll muffin” but my wife correctly pointed out that the term roll implies yeast. I see another recipe in my future. Life is GOOD.
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 35 minutes
Yield: 6 jumbo or 12 regular muffins
Ingredients
Dry
1 1/2 cup flour
1/3 cup sugar
1 tablespoon baking powder
1/2 cup chopped nuts (walnuts or pecans)
1/2 teaspoon cinnamon
1/2 tsp salt
Wet
1/2 cup milk
1/2 cup vegetable oil
1 egg
Topping
4 tablespoons butter
1/4 cup brown sugar
1/4 cup chopped nuts
1/2 teaspoon cinnamon
pinch of salt
Frosting
2/3 cup powdered sugar
1-2 teaspoon milk
a few drops of vanilla
Instructions
Preheat oven to 400 degrees.
In a mixing bowl mix until combined 1 1/2 cup flour, 1/3 cup sugar, 1 tablespoon baking powder, 1/2 cup chopped nuts (walnuts or pecans), 1/2 teaspoon cinnamon, 1/2 tsp salt.
In a second bowl or 2 cup measuring cup combine 1/2 cup milk, 1/2 cup vegetable oil and 1 egg.
Whip until egg in blended in.
In a third bowl combine 4 tablespoons butter (room temperature), 1/4 cup brown sugar, 1/4 cup nuts, a pinch of salt.
Prep a muffin pan. I'm using a jumbo muffin pan to make 6 large muffins.
You can use a regular 12 muffin tin also.
Spray well with PAM or add cup cake papers.
Mix wet into dry and just mix enough to combine.
Do not over mix.
Full the muffin tin about 1/2 to 2/3 full
For me that was a heaping 1/4 cup into the six cups.
Helpful tip: spray a measuring cup with PAM to use to dip and it comes out much better.
Top with the brown sugar mixture.
Bake until top is brown and edges browning more.
This was 18 minutes for me.
It will be a few minutes less if making standard size muffins so pay attention.
If not sure you can check temperature with an instant read thermometer for 200 or a little more.
Place a cookie sheet on the rack under the muffin tin in-case of overflow.
Smoke warning!
This may smoke up you kitchen some if it overflows.
Remove muffins from pan as soon as removed from oven.
Mix 2/3 cup of powder sugar with 1-2 teaspoons of milk and a few drops of vanilla.
Allow to cool for a few minutes then top with the frosting.
From: Dr. Dan @ www.101cookingfortwo.com/
Inspired from a recipe at Erik Homemade called “Cinnamon roll muffins”
I love cinnamon rolls... really love cinnamon rolls. Now I can have the great taste of cinnamon rolls in this easy to make muffin recipe.
Making cinnamon rolls are a pain. I have done it, I can do it but it is too much work to make only a few. A muffin is much quicker and easier. Pack it with the same great ingredients and you have sometime great. This is it. I wanted to call this a “cinnamon roll muffin” but my wife correctly pointed out that the term roll implies yeast. I see another recipe in my future. Life is GOOD.
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 35 minutes
Yield: 6 jumbo or 12 regular muffins
Ingredients
Dry
1 1/2 cup flour
1/3 cup sugar
1 tablespoon baking powder
1/2 cup chopped nuts (walnuts or pecans)
1/2 teaspoon cinnamon
1/2 tsp salt
Wet
1/2 cup milk
1/2 cup vegetable oil
1 egg
Topping
4 tablespoons butter
1/4 cup brown sugar
1/4 cup chopped nuts
1/2 teaspoon cinnamon
pinch of salt
Frosting
2/3 cup powdered sugar
1-2 teaspoon milk
a few drops of vanilla
Instructions
Preheat oven to 400 degrees.
In a mixing bowl mix until combined 1 1/2 cup flour, 1/3 cup sugar, 1 tablespoon baking powder, 1/2 cup chopped nuts (walnuts or pecans), 1/2 teaspoon cinnamon, 1/2 tsp salt.
In a second bowl or 2 cup measuring cup combine 1/2 cup milk, 1/2 cup vegetable oil and 1 egg.
Whip until egg in blended in.
In a third bowl combine 4 tablespoons butter (room temperature), 1/4 cup brown sugar, 1/4 cup nuts, a pinch of salt.
Prep a muffin pan. I'm using a jumbo muffin pan to make 6 large muffins.
You can use a regular 12 muffin tin also.
Spray well with PAM or add cup cake papers.
Mix wet into dry and just mix enough to combine.
Do not over mix.
Full the muffin tin about 1/2 to 2/3 full
For me that was a heaping 1/4 cup into the six cups.
Helpful tip: spray a measuring cup with PAM to use to dip and it comes out much better.
Top with the brown sugar mixture.
Bake until top is brown and edges browning more.
This was 18 minutes for me.
It will be a few minutes less if making standard size muffins so pay attention.
If not sure you can check temperature with an instant read thermometer for 200 or a little more.
Place a cookie sheet on the rack under the muffin tin in-case of overflow.
Smoke warning!
This may smoke up you kitchen some if it overflows.
Remove muffins from pan as soon as removed from oven.
Mix 2/3 cup of powder sugar with 1-2 teaspoons of milk and a few drops of vanilla.
Allow to cool for a few minutes then top with the frosting.
