Cinnamon Muffins Recipe

Name: Cinnamon Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¾ cups all-purpose flour; ¾ cup white sugar; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon vanilla; ¾ cup margarine; 2 large eggs; 1 ½ cups sour cream; ½ cup white sugar; 2 tablespoons cinnamon

Servings: persons

1 ¾ cups all-purpose flour
¾ cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
¾ cup margarine
2 large eggs
1 ½ cups sour cream
½ cup white sugar
2 tablespoons cinnamon

1
preheat oven to 375 degrees.
2
spray 12 count muffin pan with crisco or put cupcake liners into pan.
3
melt the margarine.
4
mix in the eggs, sour cream, and the vanilla till creamy.
5
mix the flour, 3/4 cup sugar, baking soda, and the baking powder together.
6
add the flour mixture to the creamy mixture.
7
stir the 1/2 cup sugar and the cinnamon together.
8
put one tablespoon of the batter in each muffin cup.
9
sprinkle 1 teaspoons cinnamon mixture on top.
10
put another tablespoon of the batter on top of the cinnamon.
11
sprinkle another teaspoons of cinnamon mixture on top.
12
bake for 17-20 minutes until lightly browned.

701

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 ¾ cups all-purpose flour, ¾ cup white sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, and more.

Yes, Cinnamon Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cinnamon Muffins

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