Jewel Muffins

Submitted by Laura Sharp from Kellogg, Idaho
“My first exposure to these muffins was back in grade school when one of my close friend’s mom made them for class snack time. They were so delicious and such a huge hit that little me asked for a recipe! Years later, they are as much of a favorite now as they were back then! Everyone who tries them loves them, and they never last long. We definitely pull this recipe out for every holiday season, they make an excellent breakfast treat and are just as good for dessert! I look forward to making them with my daughters in the years ahead and passing the recipe on to them as they start their own families!”

  • 1/3 cup shortening
  • 1/2 cup white sugar
  • 1 egg
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1/4 tsp nutmeg
  • 1/2 cup milk


  • 1/2 cup white sugar
  • 1 tsp cinnamon
  • 1/2 cup butter, melted

Recipe Instructions

1. Cream the shortening, sugar, and egg.
2. Whisk the flour, baking powder, salt, and nutmeg together.
3. Add the flour mixture to the creamed mixture alternately with the milk and combine. Fill greased muffin tins 2/3 full with the batter.
4. Bake in oven at 325° for 20-25 minutes.
5. While baking, combine the additional sugar and cinnamon in a small bowl and melt the butter in a separate bowl.
6. Let the muffins cool for 3-4 minutes. Roll the warm muffins in the butter then the cinnamon sugar mixture
7. Serve warm and enjoy!

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