Showing posts with label cinnamon. Show all posts
Showing posts with label cinnamon. Show all posts

Friday, February 19, 2021

Stuffed Cinnamon Caramel Muffins/#NationalMuffinDay

Somedays, all you are looking for is a simple and easy way to start your day, and these Stuffed Cinnamon Caramel Muffins are your answer. Other times you are looking for a small snack to get you through to dinner, and these muffins are still the answer. You will find that these Stuffed Cinnamon Caramel Muffins are perfect anytime, so be sure to make enough for everyone! 

These muffins are loaded with little balls of caramel, that burst with flavor in your mouth. They are also loaded with cinnamon for a warm and familiar flavor. I topped the muffins with a caramel drizzle falling over the muffins and then added a few caramel balls on top. So yummy!

This was my first time using the air fryer for baking. The muffins baked quickly and perfectly, with each muffin in a reusable silicone baking cup. In the recipe for these muffins, I have included times for using an oven and an air fryer. 


Stuffed Cinnamon Caramel Muffins
(makes 1 dozen muffins)
(printable recipe at end of page)


2 cups all purpose Flour
2 teaspoons Baking Powder
2/3 cup light brown Sugar
2 large Eggs
1 cup Buttermilk
1/2 cup Butter~melted
1 teaspoon Vanilla Extract
1 teaspoon ground Cinnamon
1 cup Caramel Bits
small mix of Cinnamon Sugar
1/2 cup Caramel Bits
1/4 cup Heavy Whipping Cream
1 teaspoon Sugar
1/8 teaspoon Cinnamon
1/2 cup Caramel Bits


Stir the flour and baking powder together. Stir in light brown sugar. Set aside.

In a separate bowl, mix together the eggs, buttermilk, and butter. Beat until well combined.

Add the dry ingredients to the bowl of wet ingredients. Add vanilla and cinnamon. Stir the ingredients, but be careful to not overmix.

Fold the 1 cup of caramel balls into the batter.

Fill the silicone baking cups 3/4 of the way to the top. Bake in the air fryer for 8-10 minutes at 350 degrees. If you are baking in an oven, bake at 350 degrees for 20-25 minutes. No matter how you are cooking them, check the muffins with a toothpick inserted in the center of the muffin to make sure they are done baking. If they are not done, return them to baking, checking them in 5-10 minute intervals. 

Pour a half cup of caramel balls into a heat resistant bowl. Add a
1/4 cup of heavy whipping cream. Place a medium sized pot, filled half way with water on a burner. Turn the burner to low heat. Place the heat resistant bowl over the pot. Start mixing the caramel and the cream together, until the caramel melts and the cream and caramel become a smooth and creamy.

Mix together the 1 teaspoon of sugar and 1/8 teaspoon of cinnamon in a small bowl. If you made the muffins earlier, and they have cooled off, use a slightly wet small paper towel and dab the top of each muffin to get them slightly damp. Sprinkle the cinnamon and sugar mix onto the top of the muffin.

Drizzle the caramel over the top of the muffin.

Add caramel balls to top of muffins and you are ready to serve and enjoy!


Thank you for joining me today! I hope you enjoyed this recipe, and as always, if you have any questions, please contact me at the freshmancook@hotmail.com.

Scroll down to the end of the page for a printable recipe of these tasty Stuffed Cinnamon Caramel Muffins!

Looking for more muffin recipes? Check out this list of tasty muffin recipes from some friends! They all sound amazing! 

                           Celebrating National Muffin Day!

  • Meyer Lemon Poppy Seed Muffins from Cheese Curd In Paradise
  • Blue Cheese Mushroom Muffins from That Recipe
  • savory cornbread muffin something from A Kitchen Hoor's Adventures
  • Almond Poppy Seed Muffins from Kathryn's Kitchen Blog
  • Healthier Chocolate Raspberry Muffins from Books n' Cooks
  • Banana Cream Muffins from Making Miracles
  • Sourdough Pumpkin Walnut Muffins from Savory Moments
  • Strawberry Banana Mini Muffins from Sweet Beginnings
  • Blueberry Zucchini Muffins from Hezzi-D's Books and Cooks
  • Caramel Cinnamon Muffins from The Freshman Cook
  • Vegan Pear Ginger Muffins from Magical Ingredients
  • Corn Dog Mini Muffins from House of Nash Eats
  • Cheddar-BBQ Turkey Meatloaf Muffins from The Spiffy Cookie

  • cinnamon, muffins, caramel, drizzled, snacks, treats,
    treats, snacks, homemade goodies
    desserts, snacks, breakfast
    Yield: 1 dozen
    Author: The Freshman Cook
    Stuffed Cinnamon Caramel Muffins

    Stuffed Cinnamon Caramel Muffins

    Ingredients

    Stuffed Cinnamon Caramel Muffins
    • 2 cups all purpose Flour
    • 2 teaspoons Baking Powder
    • 2/3 cup light brown Sugar
    • 2 large Eggs
    • 1 cup Buttermilk
    • 1/2 cup Butter~melted
    • 1 teaspoon Vanilla Extract
    • 1 teaspoon ground Cinnamon
    • 1 cup Caramel Bits
    • small mix of Cinnamon Sugar
    • 1/2 cup Caramel Bits
    • 1/4 cup Heavy Whipping Cream
    • 1 teaspoon Sugar
    • 1/8 teaspoon Cinnamon
    • 1/2 cup Caramel Bits

    Instructions

    1. Stir the flour and baking powder together. Stir in light brown sugar. Set aside.
    2. In a separate bowl, mix together the eggs, buttermilk, and butter. Beat until well combined.
    3. Add the dry ingredients to the bowl of wet ingredients. Add vanilla and cinnamon. Stir the ingredients, but be careful to not overmix.
    4. Fold the 1 cup of caramel balls into the batter.
    5. Fill the silicone baking cups 3/4 of the way to the top. Bake in the air fryer for 8-10 minutes at 350 degrees. If you are baking in an oven, bake at 350 degrees for 20-25 minutes. No matter how you are cooking them, check the muffins with a toothpick inserted in the center of the muffin to make sure they are done baking. If they are not done, return them to baking, checking them in 5-10 minute intervals.
    6. Pour a half cup of caramel balls into a heat resistant bowl. Add a
    7. 1/4 cup of heavy whipping cream. Place a medium sized pot, filled half way with water on a burner. Turn the burner to low heat. Place the heat resistant bowl over the pot. Start mixing the caramel and the cream together, until the caramel melts and the cream and caramel become a smooth and creamy.
    8. Mix together the 1 teaspoon of sugar and 1/8 teaspoon of cinnamon in a small bowl. If you made the muffins earlier, and they have cooled off, use a slightly wet small paper towel and dab the top of each muffin to get them slightly damp. Sprinkle the cinnamon and sugar mix onto the top of the muffin.
    9. Drizzle the caramel over the top of the muffin.
    10. Add caramel balls to top of muffins and you are ready to serve and enjoy!
    Did you make this recipe?
    Tag @thefreshmancook on instagram and hashtag it #Stuffed Cinnamon Caramel Muffins

    Saturday, May 7, 2016

    Gooey Fresh Cinnamon Rolls / #SundaySupper

    This week for Sunday Supper our theme is "Spice is Nice and Some Like it Hot". So, are you the heat lover or the sweet lover? I decided to go the "spice is nice" route and baked up some of my favorite Gooey Fresh Cinnamon Rolls! I don't always like it hot! This recipe is not a quick one, but these rolls are so wonderful, they are worth the work and perfect for any occasion!    


    cinnamon rolls, frosting, sugar, cinnamon, milk, breakfast rolls
    Gooey Fresh Cinnamon Rolls
     printable recipe
     makes 15-17 rolls

    Rolls 
    1 1/4 ounce package Active Dry Yeast 
    1 cup warm Milk (102-110 degrees F)
    1/2 cup Sugar
    1/3 cup Butter, melted
    1 teaspoon Salt
    2 Eggs
    4 cups Flour

    Filling 
    1 cup packed Brown Sugar
    2 1/2 tablespoons Cinnamon
    1/2 cup Butter, softened

    Icing
    8 ounces Butter, softened
    1 1/2 cups Powdered Sugar
    2 ounces Cream Cheese
    1/2 teaspoon Vanilla Extract



    Begin the rolls by dissolving the yeast in a large bowl of warm milk. In a separate bowl add together the sugar, butter, salt, and eggs. Add flour to mix, and then add in the bowl of milk. Use your hands to form the dough. Sprinkle some flour on the counter and place the dough on it. Knead together until all the flour is incorporated. 
    Place the dough in a large bowl and cover with plastic. Find a warm place so the dough can rise to double the size. I usually use my laundry room, because it is a warm room, and if it isn't, you can run the dryer. I have also used a space heater to warm up a small area, like a laundry room or closet. It really helps the dough rise.
    Roll out the dough onto a floured surface.  The dough should be rolled out to 16" across and 21" down. It should also be 1/4" thickness. 
     Preheat the oven to 400 degrees. To make the filling, mix together the brown sugar and cinnamon in a small bowl.  Evenly spread the softened butter over the dough with an offset knife or a pastry brush. Sprinkle the cinnamon and sugar mix evenly over the butter.
    Start rolling the dough from the right to the left. Continue rolling to the other edge. One it is rolled, start measuring on top of the roll,    marking every 1 1/4". Start at one end and cut the roll at the marks.
    As you cut, place rolls on to a baking sheet. Evenly space the rolls as you place them. Put them in a warm place to rise until they double in size. This should take about 30 minutes. Bake for 8-10 minutes, or until golden brown.
    While the rolls are baking, make the cream cheese frosting by mixing together the butter, powdered sugar, cream cheese and vanilla. Beat well until creamy.
    Spread frosting generously, on to each roll, or spread on to the rolls you want to eat right now, and refrigerate the frosting until you are ready to eat them. 
    Enjoy these heavenly rolls of cinnamon goodness!

    A couple additional notes: 
    *Once the rolls are baked and cooled they can be frozen.
    *You can make these rolls bigger by cutting them into 1 3/4" pieces.
    *To keep the ends of the cut rolls from sticking out from the rolls, make them stick them to the rolls by putting a dab of butter on the inside edge and it will adhere to the roll while baking.

    Check below to see all the amazing recipes from the Sunday Supper Family! 
    A special thank you to our hostess for today's event, Sarah, who blogs at The Chef Next Door!


    Aromatic Appetizers
    Distinctive Drinks
    Daring Desserts
    Masterful Mains
    Seasoned Sides
    Plus Homemade Ginger Ale and Spice is Nice Recipes from Sunday Supper Movement Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board

    Sunday, September 22, 2013

    Oatmeal Caramel Cookies!

    One of my favorite cookies in the world are Oatmeal Raisin Cookies. I love 'em! But for some reason I tend to think about making them in the fall. I think it has something to do with comfort food, and to me, oatmeal raisin cookies are the ultimate comfort food! But today, I thought you might enjoy a little change so I traded out the raisins for some nice, creamy, caramel bits! I think you are going to enjoy this tasty combination! I also drizzled some fall colors over these cookies to help you celebrate the spirit of the season!!
    Oatmeal Caramel Cookies
    1/2 cup + 6 tablespoons softened Butter
    3/4 cup firmly packed Brown Sugar
    1/2 cup Sugar
    2 Eggs
    1 teaspoon Vanilla
    1 1/2 cups Flour
    1 teaspoon Baking Soda
    1 teaspoon Cinnamon
    3 cups Quick Cooking Oats
    1 1/2 cups Caramel Bits
    Orange, Yellow and Green Frosting
    Heat oven to 350 degrees.
    Beat butter and sugar on medium speed until creamy.
    Add eggs and vanilla and beat well.
     In a separate bowl, mix together your flour, baking soda,  and cinnamon.
    Add oatmeal and mix well.
    Add caramel bits and mix together with a spoon and spatula.
    Place rounded tablespoons of dough onto your cookie sheet.
    Bake for 8-10 minutes.
    Let cool.
    Make your frosting.
    Squiggle frosting over your cookies.
    Let dry.
    Enjoy!

    Thanks for joining me today!



    Thursday, May 16, 2013

    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)

    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!