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Muffy’s Brown Sugar Muffins
These yummy muffins were a big hit in sorority houses during the late 1970s and ’80s. Put on your pastel-colored alligator sweater and whip up a batch for Chip and Skip today!
| Ingredients (Kitchen-Friendly) | Ingredients (metric) | |
| 1/3 c butter or margarine | 38 g butter or margarine | |
| 1/2 c brown sugar | 105 g brown sugar | |
| 2 large eggs | 109 g eggs | |
| 1 c cornflakes | 33 g cornflakes | |
| 1/2 c milk | 106 g milk | |
| 1 tsp vanilla | 4 g vanilla | |
| 1 1/4 c flour | 176 g flour | |
| 1 1/2 tsp baking powder | 4.5 g baking powder | |
| 3/4 tsp D.D. Williamson Caramel Color Powder Click here to buy |
1.5 g D.D. Williamson Caramel Color Powder Click here to buy |
|
| 1/2 tsp salt | 1.8 g salt |
Directions:
- Preheat oven to 400°F.
- Cream butter and brown sugar in mixing bowl.
- Beat in eggs, one at a time.
- Stir in cornflakes.
- Measure milk and vanilla, set aside.
- Combine flour, baking powder, D.D. Williamson Caramel Color Powder, and salt in small bowl.
- Add 1/2 dry mixture, stirring just enough to combine. Then 1/2 milk mixture, stirring just enough to combine. Repeat.
- Transfer batter to greased muffin tin, filling 2/3 full.
- Bake at 400°F for 13-15 minutes or until done.
- Allow baked muffins to cool for 5 minutes before removing from tray.
Serving Suggestions:
This recipe yields about 10 muffins. The muffins taste the best when they are served fresh from the oven.
Tips:
- You may use muffin liners or lightly grease the muffin tin.
- To help with even baking, fill the empty muffin cups with water so the cup is 2/3 full.
- Ideally, when mixing the batter for muffins, you will want to mix until all the ingredients are combined. Over mixing may ruin the muffins.
