Cinnamon Crunch Cobblestone Muffins Recipes

MARSHALL FIELD'S CINNAMON CRUNCH MUFFINS

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, cream butter and margarine.
• Add the sugar and cream until fluffy; blend in the eggs.
• In a bowl combine the sour cream and baking soda; set aside.
• Sift the flour, salt, baking powder, and nutmeg together.
• Add the flour mixture and sour cream mixture alternately to the sugar mixture, beginning and ending with the flour mixture.
• Do not overmix.
• Fold in 2 3/4 cups of the Cinnamon Crunch.
• Spoon the batter into paper-lined muffin tins, filling the a little over half full.
• Sprinkle the tops of the muffins with the remaining Cinnamon Crunch.
• Bake for 25 minutes or until the muffins are golden brown.
• Cinnamon Crunch-----------------.
• Preheat your oven to 350 degrees.
• In a large bowl, work the ingredients with a pastry blender (or in a food processor) until it resembles a coarse streusel mix.
• Spread it on a cookie sheet.
• Bake for 5 to 8 minutes or until golden brown.
• Let stand for several hours or overnight to dry.
• Break it into chunks and store in an airtight container.

CINNAMON CRUNCH COBBLESTONE MUFFINS RECIPE

Steps:

• 1. Heat oven to 375 degrees F. Chop pecans. Combine pecans, sugar and cinnamon in a bowl; mix well. Microwave butter on HIGH for 30 seconds or until melted. 2. Separate rolls; cut each roll into 6 pieces. Place half of the dough pieces and 2 tablespoons of the butter in bowl; toss gently to coat. Sprinkle with 1/4 cup of the sugar mixture; toss to coat. Evenly divide dough pieces to fill 6 muffin cups in muffin pan. Repeat with remaining dough, 2 tablespoons of the butter and 1/4 cup of the sugar mixture; divide evenly to fill remaining muffin cups. 3. Add flour to remaining sugar mixture in batter bowl; add remaining melted butter and mix until crumbly. Using small scoop, place scant scoop of crumb topping over each muffin. 4. Bake 20-25 minutes or until muffins are deep golden brown. Remove from oven to cooling rack. Let stand 5 minutes. Remove from pan; serve warm. Yield: 12 servings or 24 sample servings Nutrients per serving: Calories 250, Total Fat 9 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 36 g, Protein 6 g, Sodium 50 mg, Fiber 2 g

PANERA BREAD STYLE COBBLESTONE MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• Grease 15 cupcake molds (one pan of a dozen molds and then three molds on another pan).
• In a pan over medium heat, melt the butter. Add the apples, brown sugar, salt, pumpkin pie spice and lemon juice to the pan. Stir and cook until golden and soft (7-10 minutes).
• In a large bowl, combine flour, sugar, baking powder, cinnamon, salt, buttermilk, oil, vanilla and eggs with an electric mixer on medium speed.
• Spoon a small amount of dough batter into the bottom of each cupcake mold. Reserve about half the batter.
• Divide apple filling evenly between all molds to create a distinct apple layer. Top off with remaining dough batter, making sure to fill in the sides so that the muffin holds together.
• Crumble brown sugar, flour, and butter together with fingers to make the streusel. Sprinkle on top of muffins.
• Bake 50 minutes. Cool in pan for at least 15 minutes.

CINNAMON CRUNCH COBBLESTONE MUFFINS

Steps:

• 1. Preheat oven to 375 degrees. Chop pecans using food processor. Combine pecans, sugar and cinnamon; mix well.
• 2. Separate rolls; cut each roll into six pieces using pizza cutter. Place half the dough pieces and 2 tablespoons of the butter in bowl; toss gently to coat. Sprinkle with 1/4 cup of the sugar mixture; toss to coat. Divide dough pieces evenly among six muffin cups in muffin pan. Repeat with remaining dough, 2 tablespoons of butter and 1/4 cup of the sugar mixture; divide evenly to fill remaining muffin cups.
• 3. Add flour to remaining sugar mixture in bowl; add remaining butter and mix until crumbly. Using a small spoon, place a small amount on crumb topping over each muffin.
• 4. Bake 20-25 minutes, or until muffins are deep golden brown. Remove from oven. Cool in pan 5 minutes. Remove from pan. Serve warm. Makes 12 muffins.