Time is flying! I made these cinnamon roll muffins when Seth came up to visit last month. Seth is our 15-year-old, soon-to-be-16-year-old grandson.
I cannot believe he will be 16 next month. I first met David, before Seth was born. He has grown up practically overnight!
Flashback To Bull Run Mountain – Summer 2010:
David’s sons, Dustin and Brandon, were spending some time with us on the mountain. Of course, Dustin brought Seth along as he always did.
Anyway, David and I had just about finished cleaning up the kitchen after fixing supper of the boys. It was just about dark outside and we were all beat from a day spent on the river. Dustin and Brandon had disappeared to their bedrooms, for the night. As we were about to finish up, Seth came back inside the house from outside on the front porch.
He asked where Dustin and Brandon were and when David told him he thought they had gone to bed already, Seth said, “they’re gonna miss that time when we go out on the front porch.”
David and I chuckled. Every night we would go sit on the front porch and listen to the critters on the mountain, watch the lightning bugs and even call an owl. We even gave Seth a spotlight to shine down the mountain.
We didn’t realize just how much Seth had enjoyed going out in the evenings with us to sit on the front porch. That memory brings a smile to my face and makes my heart happy. I remember the front porch sitting with my grandparents too. Those days on the front porch were special days.
Summer 2017:
How can Seth be 16-years old in a few weeks? Time please slow down!
One night at the beginning of summer, Seth’s mama surprised David with a phone call. She was calling to ask if he still wanted Seth to come up and spend a week with him, this summer. Seth had wondered and mentioned it to her several times.
I don’t have to tell you that the phone call made David’s whole summer! He was excited to know that Seth wanted to come up and stay with us again this summer. David arranged for the time off of work and drove four hours just to pick him up.
The two of them have a blast fishing on the Shenandoah River throughout the week. For these all day fishing trips, I like to try to make something for them to take on the canoe for breakfast. This year, along with the usual zucchini bread, I decided to make these cinnamon roll muffins for David’s fishing trips with Seth.
With these gooey, sweet muffins, you get all the cinnamony goodness of a cinnamon roll without the work. The muffins are swirled and topped with cinnamon, brown sugar and pecans and topped with a sweetened, vanilla, cream cheese frosting.
I read a quote once that said:
“What this world needs is more front porches, where people talk, live, laugh, and love.” ~ Unknown
Ain’t that the truth?
I highly encourage you to make a batch of these cinnamon roll muffins and enjoy them while sitting out on your porch with your family.
Enjoy making memories and the muffins!
Cinnamon Muffins
Useful Equipment:
Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ cup sugar
- 3 tablespoons unsalted butter melted cooled slightly
- 1 egg
- 1 cup milk + more as needed
Topping and Filling:
- 1 cup brown sugar loosely packed
- 3 teaspoons ground cinnamon
- 1½ cups coarsely chopped pecans
- 3 tablespoons melted butter
Frosting: (See Notes)
- 2 ounces cream cheese softened
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 splash vanilla extract
Instructions
- Preheat oven to 400 degrees F. Grease a standard 12 cup muffin pan with cooking spray or use paper liners; set aside.
- Sift the dry ingredients together inside a large bowl. Whisk together the wet ingredients until well combined, in a separate medium-sized bowl.
- Make a well in the center of the flour mixture for the wet ingredients. Pour the egg mixture into the center of the well. Stir together until just combined.
- Combine all the topping and filling ingredients into a small bowl. Add half of the topping and filling mixture, by gently folding it into the muffin batter.
- Using a scoop or spoon, add about ¼ cup of the muffin batter into each muffin cup. Sprinkle each with the remaining half of the topping and filling mixture. Bake until muffins are done and a toothpick comes out clean when inserted, about 12 to 15 minutes. Remove from oven and cool about 5 minutes. Transfer carefully to a wire rack and allow them to cool completely.
- When the muffins have cooled, whisk together the frosting ingredients and spoon over the muffins and serve.
Notes
- Overmixing: Mix until just combined to keep your muffins light and fluffy. Avoid overmixing which causes the muffins to become tough and dense.
- Instead of using a sugar glaze you could also use caramel sauce. Get my Caramel Sauce Recipe!
- Cooling: Let your muffins cool on a wire rack to keep them from getting soggy.
Brenda says
Coming from the uk I so much love the stories of your mountain life that goes with the recipes. It makes the USA sound like heaven in your particular area
The Mountain Kitchen says
Hi Brenda!
I’m so glad you stopped by and took the time to comment. I really appreciate your compliment. It means a lot and makes me happy! Hope you are having a great week.
Debbie
Debbie - Mountain Mama says
Wow, Mountain Sister, these look AMAZING!!!! I cannot believe you guys have a 16 year old grandson!! That’s so nice that he wanted to come stay with you for a week!
felisrecipes says
Mouthwatering looking muffins. I add them on my list. 🙂
givememeatloaf says
I adore this post! Dave and I were just talking the other day about how much we love our front porch – and how fun it is that neighbors come up with a glass of wine to chat and the kids riding their bikes by say hi…it really is a perfect spot, no matter where you are! 🙂 And this recipe – holy moly. Ship some my way!
The Mountain Kitchen says
Thanks Annie! I need to make more first…lol! 😉
Julie is Hostess At Heart says
What a wonderful post Debbie! The best memories are the simplest. We put on a porch a few years ago and it’s one of the best things we did. It’s a place to relax, catch up and visit.
The Mountain Kitchen says
Thank you Julie. Our new renovations to the deck include a screened porch. More memories are yet to be made! <3
FrugalHausfrau says
What a FUN post! Grandparents to a 16 yr. old. I wouldn’t have believed it! The muffins look amazing and I think I’ll take your advice and have them on the front porch.
Mollie
The Mountain Kitchen says
Thanks Mollie! There’s nothing like front porch sitting! 🙂
Espirational says
Glad to here it was a good time with Seth. Those muffins look so good. I agree the world does need more porches. We spend a lot of time on our porch.
The Mountain Kitchen says
Thanks! I hope you’ll try the recipe!
victorialise says
Oh my goodness my mouth is watering!! Definitely have to try these. I love how much you all enjoy the simple things like a front porch, thats the kind of things that brought me out to the mountains myself. Also, can’t believe you two have a 16 year old grandson!
The Mountain Kitchen says
Thanks! He’s awesome. Enjoy the muffins and your porch! ?
Liz says
I love nuts and cream cheese. These muffins look delicious!
The Mountain Kitchen says
Glad you like the recipe. Have a great weekend Liz!
cookingwithauntjuju.com says
What a great family memory – it is always special when the kids want to come back. Delicious looking muffins too – I can just taste that icing 🙂
The Mountain Kitchen says
Thank you so much, Judi! 🙂
Debbie - MountainMama says
Hey, Mountain Sister, I just featured this recipe on my site!!! xo
http://www.mountainmamaonline.net/2017/09/5-things-im-making-this-falland-only.html
The Mountain Kitchen says
You are too kind! Thank you so much!! ?