These tender cinnamon-sugar muffins will satisfy big eaters at breakfast.

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Ingredients

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Directions

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  • Lightly coat 6 jumbo (3-1/2-inch) muffin cups with cooking spray or line with paper bake cups. Set aside.

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  • In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Cut in the shortening until the mixture is crumbly.

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  • In another bowl, stir together the sour cream or yogurt, the 1/2 cup sugar, the milk, and egg. Add to the dry ingredients and stir until just combined.

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  • Stir together the brown sugar, nuts, the 2 tablespoons sugar, and cinnamon.

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  • Spoon half the batter into prepared muffin cups. Sprinkle half of the nut mixture into cups. Top with remaining batter and the remaining nut mixture.

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  • Bake in a 350 degree F oven for about 25 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes in pan on wire rack. Remove from pan and serve warm.

Tips

For standard-size muffins, use twelve regular (2-1/2-inch) muffin cups; divide batter evenly as above. Bake in 400 degree F oven for 15 to 18 minutes. Cool 5 minutes. Remove from pans and serve warm.

Nutrition Facts

436 calories; 21 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 54 mg cholesterol; 328 mg sodium. 0 mg potassium; 56 g carbohydrates; 1 g fiber; 0 g sugar; 7 g protein; 0 RE vitamin a; 0 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 0 mcg folate; 0 mcg vitamin b12; 0 mg calcium; 0 mg iron;

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