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Caramel-Spice French Breakfast Muffins Recipe
Ingredients
Muffins
- 1/2 cup butter or margarine, softened
- 1/2 cup sugar
- 1/2 cup caramel topping or caramel apple dip (4 oz)
- 2 eggs
- 3/4 cup milk
- 2 cups Gold Medal™ unbleached flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Topping
- 3/4 cup butter or margarine
- 3/4 cup sugar
- 1 1/2 teaspoons pumpkin pie spice
- Caramel topping or caramel apple dip
| PREP TIME 20m |
COOK TIME 30m |
TOTAL TIME 50m |
YIELD 18 servings |
|---|
Instructions
- Heat oven to 375°F. Spray 18 regular-size muffin cups with cooking spray.
- In large bowl, beat 1/2 cup butter, 1/2 cup sugar, 1/2 cup caramel topping, the eggs and milk with electric mixer on low speed (mixture will appear curdled).
- Stir in remaining muffin ingredients just until moistened. Fill muffin cups 2/3 full.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Meanwhile, in medium microwavable bowl, microwave 3/4 cup butter on High until melted. In small bowl, mix 3/4 cup sugar and the pumpkin pie spice. Remove muffins from pan. Roll in melted butter, then in sugar mixture.
- Drizzle with caramel topping. Serve warm.
A recipe from Betty Crocker
2019-01-16
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