This was a favorite recipe of mine growing up. Now, I continue to make them for my husband and I. These muffins are easy to make, and quite tasty.

Betsy

Recipe Summary

prep:
5 mins
cook:
25 mins
total:
30 mins
Servings:
12
Yield:
1 dozen
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line cups with paper muffin liners.

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  • In a large bowl, whisk together flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well. Spoon batter into prepared muffin cups.

  • Bake in preheated oven for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon cinnamon.

  • Remove muffins from oven and muffin pan. Immediately, dip the tops of the muffins into the melted margarine, then into the sugar/cinnamon mixture. Repeat with each muffin, until all muffin tops are covered. Serve warm.

Nutrition Facts

231 calories; protein 2.5g 5% DV; carbohydrates 29.5g 10% DV; fat 11.8g 18% DV; cholesterol 16.3mg 5% DV; sodium 214.2mg 9% DV. Full Nutrition
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Reviews (203)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/09/2008
The entire family LOVES these. Recipe is wrong. Do not sift the 1/2 cup sugar in with the dry ingredients. Make sure it gets left out to cream with the shortening. These are moist and delicious and YUMMMMMMMY! Read More
(251)

Most helpful critical review

Rating: 1 stars
02/10/2003
something's off with the sugar - recipe calls for 1/2c sugar which in step 2 is supposed to be added to the flour; and then you're supposed to cream sugar and shortening together. but you've already put the sugar into the flour -- so i dont know where the error is Read More
(82)
252 Ratings
  • 5 star values: 145
  • 4 star values: 81
  • 3 star values: 17
  • 2 star values: 3
  • 1 star values: 6
Rating: 5 stars
03/09/2008
The entire family LOVES these. Recipe is wrong. Do not sift the 1/2 cup sugar in with the dry ingredients. Make sure it gets left out to cream with the shortening. These are moist and delicious and YUMMMMMMMY! Read More
(251)
Rating: 4 stars
12/07/2010
Instead of shortening, I used butter. I also used whole wheat white flour and buttermilk. When dropping them into the mini muffin tins, I used my small cookie scoop not only to make uniform sized muffins but it was just easier to make just the right amount for each muffin cup. I also used butter for the "dip" part, too. My family basically had these gone in a matter of seconds. Next time, I'll double the recipe and I think I'll add a little more spice when I make it and maybe some vanilla or maple flavoring to the "puff" part. NOTE: When you make these, be sure to watch them carefully as you reach the end of baking time. Mine were a bit overdone. Read More
(160)
Rating: 1 stars
02/10/2003
something's off with the sugar - recipe calls for 1/2c sugar which in step 2 is supposed to be added to the flour; and then you're supposed to cream sugar and shortening together. but you've already put the sugar into the flour -- so i dont know where the error is Read More
(82)
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Rating: 5 stars
06/10/2012
These definitely are delicious slightly sweet bite-sized treats! You might be tempted as I was to nibble on them on all day...! My husband just loved these with a nice cup of coffee. I used butter instead of shortening and I happen to like spices so I used 1/2 tsp. of nutmeg in these plus 1/2 tsp. of vanilla. The end result is a very light moist irresistable little treat that's easy to make! Read More
(65)
Rating: 5 stars
12/03/2003
Apsolutely deliciuos they are so light and also light in cals. If you don't have nutmeg just put cinoman in it is just as good i also made it as a cake as my friend did not have a muffin tin just cook a little longer about 20-25 mins. Read More
(60)
Rating: 5 stars
04/01/2009
My grandma used to make these when I was a little girl and they are still a favorite of mine after all these years. She would bake them in a cast iron muffin tin shaped like bears and then dip the whole muffin in butter and roll in the cinnamon and sugar mixture. I make them the same way except I add a teaspoon of vanilla extract to the batter for additional flavor. Love these and the memories that come with them! Read More
(39)
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Rating: 3 stars
07/29/2008
I can see if left as is these would be bland. I made the recipe as is except I did not have shoretning I subed oil. ok folks.. make these as mini muffins and dip the whole muffin in the butter and roll in cin/sugar mix. You have a great treat. As a large muffin you are going to get bland there is not enough spice in the batter to make these tasty. It kinda reminds you of a donut hole with cin/sugar. Read More
(38)
Rating: 5 stars
06/13/2006
Great recipe suggest using mini-muffin tins to maximize the cinnamon-sugar surface area to mass ratio.:) Read More
(32)
Rating: 4 stars
12/03/2003
I did also notice the mistake with the sugar so I just added it to the shortening. They came out great! My husband ate them all! Read More
(23)
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