The Freshman Cook: Caramel Cinnamon Muffins

Today is the day for the wonderfully fun, Improve Challenge, and this months 2 ingredients are equally fun~cinnamon and sugar!! How many yummy things can you make with cinnamon and sugar? Probably, like, a zillion! But as difficult as it was, I narrowed it down to just one~Caramel Cinnamon Muffins! There is no way you won’t like these!

Caramel Cinnamon Muffins

(adapted from King Arthur Flour)


4 tablespoons Butter 3/4 cup Sugar 2 teaspoons Baking Powder 1 teaspoon Cinnamon Pinch of Salt 1 teaspoon Vanilla 2 large Eggs 2 1/2 cups Flour 1 1/4 cups Milk

Cinnamon Filling

1/2 cup Sugar 2 teaspoons Cinnamon 2-3 tablespoons Melted Butter  12 Individual Caramels


1/4 cup Sugar 2 teaspoons Cinnamon

Preheat your oven to 325 degrees.

Mix together the butter, sugar, baking powder, cinnamon, salt and vanilla. Add the eggs and beat until smooth.
Add 1/3 of the flour, and half of the milk, and mix together. Add some more flour, the rest of the milk, and mix together again. Then add the rest of the flour and mix together one more time. In a separate bowl, mix together the cinnamon, sugar, and butter to make the filling. When you add the butter, add 2 tablespoons first and mix together. Add the third tablespoon if needed. The mix should be thick. Spoon 2-3 tablespoons of batter into each muffin cup.
Place 2 tablespoons of cinnamon filling over the batter of each muffin. Cover the cinnamon filling with more batter.
Take a caramel and place one into each muffin. The caramel won’t be totally submersed in the batter. A little might show on the top. Make your cinnamon sugar by mixing 1/4 cup white sugar with 2 teaspoons of cinnamon. Sprinkle cinnamon sugar on top of each muffin batter. Bake for 20-22 minutes. Let cool just a little. Serve right away and the caramel will be totally molten. If you wait 15 minutes, the caramel will ooze. If the muffins cool completely, pop them into the microwave  to warm. Thanks for joining me today! Check out what everyone else made!

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