Today I bring you the best English muffin you will ever eat. Seriously. You owe me. I mentioned this English muffin trick on Facebook once, but it is sooooo delicious I have decided it deserves an entire blog post.

Have you ever read Ree’s post on cooking cinnamon toast the right way? It’s pretty great. Hop on over and check it out if you haven’t. (For the record, I regularly employ Approach #3, a.k.a. Approach #Gross, because I am always strapped for time and my kids never complain. That said, when I give myself 10 minutes for the cook time, the “right” way is tremendously more delicious.)

I recently applied Ree’s technique to English muffins and, well, it was DIVINE. (Thanks for the inspiration, Ree!) We were transported to toast heaven on the spot. As great as Ree’s cinnamon toast is, I would bet money these cinnamon sugar English muffins are better.

You’re welcome.

Cinnamon Sugar English Muffins

 

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Prep time

3 mins

Cook time

12 mins

Total time

15 mins

 

As inspired by Ree Drummond's technique for making perfect cinnamon toast. There are no measurements because you can easily wing it - promise!

Author: Jane Maynard

Ingredients

• English muffins
• Butter, softened to room temp
• Cinnamon Sugar (click here for recipe if you need it)
• Vanilla extract (optional)

Instructions

1. Preheat oven or toaster oven to 350º F.
2. Option 1: Mix together softened butter with cinnamon sugar and a splash of vanilla extract. Spread a generous layer over the cut side of an English muffin, making sure to spread the butter mixture all the way to the edges. (The advantage of Option 1 is you get vanilla flavor added into the mix.)
3. Option 2: Spread a generous layer of softened butter on the cut side of an English muffin, then sprinkle heavily with cinnamon sugar, then press down with your fingers or a knife to incorporate the cinnamon sugar with the butter. (The advantage of Option 2 is that it's a wee bit easier and faster and still just as delicious.)
4. Place English muffin on a piece of foil or a cookie sheet (I would line the cookie sheet with foil to make clean up easier).
5. Bake for 10 minutes then finish off under the broiler for about 2 minutes.
6. Remove from the oven or toaster oven, let sit a couple minutes then eat! Seriously, let it cool down for a bit as the English muffin is literally covered in bubbly molten cinnamon sugar lava. Also, these are beyond buttery. You've been warned.

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I have a spectacular kitchen tip for you today. One that I should have figured out ages ago. One you probably have already figured out yourself. BUT, in case you haven’t, here we go!

My kids love cinnamon sugar on their wheat toast in the morning. I never have cinnamon sugar on hand because I could never figure out what kind of container to put it in. That means I make the lamest cinnamon sugar toast ever, with cinnamon and sugar sprinkled separately and haphazardly on top of the toast. My kids think it tastes good, but I know their toast could be sooooo much better.

I started thinking maybe I would start ordering cinnamon sugar from Penzey’s so that the cinnamon sugar would have its own container, but that felt a little over the top (even though I know the cinnamon blend they use must taste divine). And then, finally, it dawned on me – I can just use an old cinnamon jar to store my own homemade cinnamon sugar! DUH! A-HA! HOW HAD I NEVER THOUGHT OF THIS BEFORE? This idea is genius because you don’t have to buy something separate to store the cinnamon sugar in, the jar comes with a shaker top, and it fits in the spice cupboard perfectly.

Also, a 2.2 ounce spice bottle is just the right size to mix 1/4 cup of sugar with 1 tablespoon of cinnamon. There’s enough space left in the jar to shake it all together but you have a mostly full jar at the end.

ALSO, if you follow the Pioneer Woman’s technique for making cinnamon toast using an English muffin, you will die and go to heaven. Don’t say I didn’t warn you.