Wednesday, October 5, 2011

Cinnabun Muffins

After a week of prelim exams all I wanted to do today was bake and enjoy the most gorgeous October day Ithaca has even seen.  I couldn't decide if I wanted to make coffee cake or sour cream pound cake... so I compromised and created my own recipe.  These cinnabun muffins are inspired by my favorite breakfast treat- but less caloric, messy and guilt-inducing.  They are sweet, soft, and crunchy all at the same time.  Most importantly of all for us college students is that they are made with cheap and readily available ingredients!

Cinnabun Muffins
Cost: $$$$$
Yields: 12 muffins

  • 1/4 cup softened butter
  • 2 eggs
  • 2 tbsp oil
  • 2/3 cup sour cream
  • 1 3/4 cup yellow cake mix
  • 1 tbsp cinnamon
  • 1 tbsp sugar
  • Cream cheese frosting (optional)
Streusel Topping:
  • 3 tbsp melted butter
  • 1/2 cup brown sugar
  • 1/2 cup oats
  • 1 tbsp cinnamon
  1. Preheat oven to 375 degrees, line a muffin tin with muffin cups
  2. Beat the butter, eggs, oil, sugar, and sour cream together in a bowl
  3. Slowly fold in the cake batter and cinnamon
  4. Pour batter 2/3 of the way up in each muffin cup
  5. Mix all of the ingredients of the streusel topping and add on top of muffin batter
  6. Take a fork and gently swirl the streusel topping into the batter
  7. Bake for 12 minutes and top with frosting if desired
Isn't it a lovely fall day???

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