Cinnamon Vanilla Muffins for #muffinmonday
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#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.
Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.
It is Muffin Monday and I made Cinnamon Vanilla Muffins. These are sweet and so much like a cake donut that I ate two while they were still warm. Everyone in the house and at my mother loved them too so unless you are not a cinnamon lover, you will love them too! This recipe makes 12 muffins and is easy as pie to put together – I’m also going to tell you about something wonderful that I discovered while gathering the ingredients.
After you see how I made mine – check out all the great muffin recipes below with direct links to their posts. You can never have too many muffin recipes especially with holiday guests dropping in all the time. Muffins are great with tea or coffee any time of day or evening.
You should know I did not make this recipe up – I got it from a great blog called Pies and Plots. Check her out – she’s great!
Ingredients:
3 Cups All Purpose Flour
2 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoons salt
1 Cup Sugar
10 Tablespoons unsalted butter, softened
2 eggs, slightly beaten
1 Cup plus 2 Tablespoons milk or silk or whatever you have
1 Tablespoon of Vanilla Bean Paste
Directions:
Pre-heat the oven to 400F and put liners in 12 muffin tins.
Put sugar and margarine into a bowl and using hand or stand mixer, beat until fluffy then add in all the other liquid ingredients.
Put all the dry ingredients (except the sugar you beat into the butter) into a large bowl and mix the dry ingredients up.
Pour and/or scrap the wet ingredients into the dry and then mix just until combined.
Using a spoon or a big ice cream scoop (I have one and it’s great) fill the liners almost up to the top – leaving about ½ inch room.
Bake for 15-20 minute or until a toothpick put in, comes out clean.
Let them cool a few minutes then pop them out. You can store them in an air tight container for a while if you like…………or if they last that long.
Now check out the other participant recipes!
- Apple Cinnamon Roll Muffins from Making Miracles
- Bursting Raspberry Muffins from A Day in the Life on the Farm
- Cinnamon Vanilla Muffins from Kelli’s Kitchen
- Corn Dog Mini Muffins from Karen’s Kitchen Stories
- Cream and Cereal Muffins from Farm Fresh Feasts
- Mince Pie Muffins from Food Lust People Love
