Recipe: Bean’s Breakfast Muffins

1_Picture 009These are Beanie’s favorite thing to eat at the moment. What’s not to love about a cinnamon topped egg-y muffin? I mean really? I made a batch of them Saturday morning and they were gone by lunch. Usually I double this recipe, so feel free- as is, it make 12 muffins.

Preheat oven to 350 degrees, and get out your muffin tins. Line tins with cute cupcake papers- Bean and Abby fight over this job, and what good is fun in the kitchen with mom without siblings kicking and biting each other? If you don’t have cute cupcake liners, fine, use your ugly white ones you got at Safeway. I suppose they’ll work. You can also skip the liners and go with nekkid muffins- if you go this route, spray your tins with vegetable spray.

  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fresh nutmeg
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups flour
  • 1 egg
  • 1/3 cup unsalted butter, melted
  • 1/2 cup milk.

Sift dry ingredients together, pour wet ingredients together. Stir. Not rocket science. It will be lumpy, it also does not matter that it is lumpy. Fill prepped muffin tins and bake at 350 for 20-25 minutes. Less, if you are using mini muffin tins.

Meanwhile, back at the ranch…

  • Melt 1/4 cup butter, set aside
  • In a bowl, combine 1/4 cup sugar and 1/2 teaspoon cinnamon.

When you pull your hot toasty muffins from the oven, while they are still hot and toasty, de-pan them and dip tops into butter, then sugar mixure. As they then cool, this makes the awesomest awesome crust on the tops. Ta-Da! The End. Now go cook. Return and report.

18 thoughts on “Recipe: Bean’s Breakfast Muffins

  1. Thank you for posting yummy recipes. These sound delicious…I think I must make them on Thursday morning, when hubby doesn’t have work until 10. Perhaps they will help make him happy.

  2. Yeah, thanks for single-handedly killing my diet today! My 18 month old and my husband snarfed up the ones I didn’t eat – today was a muffins-for-dinner day πŸ™‚

  3. That’s OK Kris, it’s “Brownies for Dinner” day at our house! I got the BEST brownie recipe from the Black Apple today. I will NEVER use another. It’s perfect.

  4. Ok now you have me wondering if I should use the rest of my free evening to finish reading my book or make muffins. I could make muffins and then stay up too late to finish the book…

  5. back to report- GOOOOAAAAALLLLL!!!!! The nutmeg makes it extra special πŸ™‚ Thanks for sharing. Next time I might try to add some applesauce in place of some of the butter, yummy appleness.

  6. This was a family favorite at my house growing up. My mom’s recipe was in an ancient Grange cookbook from the 1930/40’s. Ours were called French muffins, and we rolled the whole thing in the butter and cinnamon sugar recipe. These were also my very first entry in 4-H live cooking contests (you went and cooked live in front of the judges and an audience). My very first blue ribbon in the cooking categories!

    Glad to see its still a well loved recipe!

  7. Kirsten, that’s very cool! I got the recipe from a woman at church, and have no idea from where she came by it. She made us a basket of them, and Beanie devoured them- any time I find a food Bean will eat with gusto, I’m all over it.

    jendoop- Yay! So glad you liked them. The applesauce is a great idea, because really, it’s a lot of butter!

  8. OK, I must be lame. When I made these last night, I could only get 8 and they were really dry. I must have done something wrong!

  9. Huh- Yeah, Beck, I don’t know. I’ve never had that happen- maybe too much flour? But then you would have gotten more than 8. Hmm. Perplexing.

  10. Made these this morning for the first time, so yummy! The kids love them, too. They wandered in as I was adding wet to dry, saying they wanted cinnamon toast for breakfast. Once I showed them the recipe they gladly waited for the muffins instead. Thank you for this treat.

Comments are closed.