Cinnamon Muffins

From: dawnie2u

On Apr 10, 2009

This is the second time I have made these and I like them even better with my additions. I was out of allspice, so I subbed mace and cloves. I added about 1/2 teaspoon vanilla to the batter. As others suggested i subbed the oil for the butter in the batter. For the topping, I added in equal parts brown sugar to the white sugar. This is what really made the difference for us. The brown sugar just kind of melts in your mouth. A great recipe as is, but try the brown sugar in the topping. My son just told me again, "really good muffins!". Thanks for the great recipe Charlotte!

From: evewitch

On Jan 17, 2009

Didn't rise enough. A little plain.

From: Marg (CaymanDesigns)

On Jul 14, 2004

I make these muffins a lot as we love them. I usually use oil rather than butter though as it seems to help them be moister. I've found it works really good to make them the night before and store in a sealed container on the counter until morning.

From: Sherri35

On Jan 28, 2005

We enjoyed these muffins. They have a nice texture and taste, but I will add cinnamon to the batter next time I make them. I was looking for a stronger cinnamon taste.