Caramel Cinnamon Muffins
(adapted from King Arthur Flour)
Muffins
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
Topping
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!
Muffins
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
Topping
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.
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!