Cinnamon Muffins Recipe (VIDEO)
Light and fluffy Cinnamon Muffins are fresh from the oven in just 25 minutes. This easy cinnamon breakfast muffin recipe is rolled in cinnamon sugar just like Churros and makes a cozy breakfast or light dessert.
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If you love easy holiday baking ideas like Cinnamon Rolls and Cranberry Bread, you need to try these perfect cinnamon breakfast muffins! They feel so special and warm during the holidays and colder months.
Easy Cinnamon Muffins Video
Watch Natasha make these rustic, sweet, and crunchy cinnamon sugar muffins. Here’s why you’ll love this easy muffin recipe:
- Quick and Easy – Basic ingredients, one bowl, and a short baking time mean you can easily whip up a batch of these homemade muffins on a weekend morning.
- Deliciously Spiced – My cinnamon muffins recipe is filled with the warming flavors of cinnamon and nutmeg, with a touch of buttery sugar crunch.
- Versatile – These muffins are great for breakfast and just as good as a sweet afternoon pick-me-up with coffee or tea.
French Breakfast Muffins
These cinnamon muffins are seriously tasty and always disappear fast. We made four batches in two days and they got rave reviews all around. This muffin recipe also happens to be ridiculously easy. I can almost guarantee that you’ll be baking up a storm, too.
I roll the freshly baked cinnamon muffins generously in cinnamon sugar after a light dip in melted butter. Can I just say: Wowza! These have all the satisfying, sugary crunch of biting into a cinnamon sugar donut (or even a Snickerdoodle Cookie), only in muffin form.
These fluffy and soft cinnamon muffins come together with only a handful of pantry ingredients. Be sure to refer to the recipe card for the full ingredient amounts.
- Flour – I made this recipe using regular all-purpose flour.
- Sugar – You’ll need regular granulated sugar for the muffin batter as well as the cinnamon sugar topping.
- Baking powder and salt – baking powder is the leavening that helps the muffins bake up light and fluffy, while salt balances the sweetness.
- Nutmeg – Ground nutmeg compliments the cinnamon and really rounds out the flavors. If you’d prefer to use cinnamon instead, go right ahead.
- Butter – I prefer to bake with unsalted butter, so I can control the amount of salt.
- Egg and Milk – make sure egg is at room temperature and milk is warm.
- Cinnamon Sugar – combine granulated sugar and ground cinnamon for dipping the muffins.
Pro Tip: If you forgot to bring the egg to room temperature, set it in a bowl of warm water for 5 minutes to take the chill off.
Pro Tip: Use the spoon-and-level method when measuring dry ingredients like flour. Spoon the flour from the bag into the measuring cup and then level it off with a knife (instead of scooping directly from the bag). Too much flour can lead to muffins that are dense and chewy.
How to Make Cinnamon Muffins
All it takes is one bowl and 25 minutes to make these perfectly moist and tender cinnamon muffins. While your oven preheats, get started on the batter:
- Dry ingredients – whisk together the flour, sugar, and the rest of the dry ingredients.
- Add wet ingredients – add the warm milk, beaten egg, and melted butter. Give the batter a stir to combine, but don’t overmix. The batter should be lumpy.
- Bake – Divide the batter evenly between the wells of a greased muffin pan, about ⅓ full. An ice cream scoop is helpful here. Finally, bake the muffins at 350ºF for about 20 minutes, or until the edges are golden and the muffins are set in the middle.
Pro Tip: You can grease a non-stick muffin pan with butter or cooking spray, or you can line the muffin pan with cupcake liners if you prefer.
For the Cinnamon Sugar Topping
The final touch on these tasty cinnamon muffins is a crunchy, buttery sugar and spice topping. Coating the muffins is a super simple process:
- Prep the topping – stir together sugar and cinnamon in a small bowl. In a separate bowl, melt the last of the butter in the microwave.
- Dip and roll – One at a time, dip the tops of the muffins briefly in melted butter, then dip or roll the tops generously in cinnamon sugar. I like to coat the sides of the muffins with cinnamon sugar as well for a bit of extra, all-around crunch. Afterward, set them on a wire rack to cool.
The room-temperature eggs, melted butter, and warm milk in this recipe contribute to a smooth batter that bakes up light and fluffy in the oven. Also, make sure you don’t add too much flour or overbake.
This could be caused by an ingredient that wasn’t measured correctly. Too much baking powder, for example, can cause the muffins to puff up temporarily and then fall flat. Be mindful and measure accurately.
Absolutely. This cinnamon muffin recipe makes enough batter to fill a 12-count muffin tin, but feel free to scale up or down as needed.
This cinnamon muffins recipe is basic in the best possible way. But if you want to change things up with different flavors or easy add-ins, here are some ideas:
- Apples – Stir in diced apples to make easy apple cinnamon muffins.
- Berries – Add in blueberries, chopped strawberries, or raspberries.
- Chocolate Chips – Add a handful of semi-sweet chocolate chips to the batter for spiced chocolate chip muffins.
- Chopped Nuts – Stir in crushed or chopped pecans or walnuts.
- Pumpkin Spice – Give these cinnamon muffins a fall twist and trade nutmeg and cinnamon for pumpkin spice.
What to Serve with Cinnamon Muffins
These spiced cinnamon muffins are a delicious breakfast treat that doubles as a dessert. They pair wonderfully with a hot cup of coffee in the morning, Hot Chocolate, Apple Cider, or with a cozy mug of tea.
Homemade muffins are a great addition to a breakfast or brunch spread. Serve them alongside Air Fryer Bacon, Poached Eggs, and Crispy Hash Browns.
Although these muffins are best enjoyed freshly baked, leftover muffins do keep well:
- To Store: Your fresh cinnamon muffins can be stored airtight at room temperature for up to 3 days. You can also keep them in the fridge for up to 1 week. I like to line the container with paper towels to help absorb excess moisture and keep the muffins from getting soggy.
- Freezing: These muffins can be frozen. After they’ve cooled completely, store them airtight and freeze them for up to 1-2 months. Defrost the muffins at room temperature, or in the fridge then microwave 30 seconds to soften them up.
We can’t wait for you to sink your teeth into these soft and fluffy cinnamon muffins. They’re the perfect sweet snack to cozy up with in sweater weather. You’re going to love them!
More Easy Muffin Recipes
Muffins are a treat for breakfast and double as a dessert. If you’re looking in the mood for muffins, try these other classic muffin recipes:
Easy Cinnamon Muffins Recipe
These easy Cinnamon Muffins are filled with warm spice and dipped in cinnamon sugar for an irresistible, sugary crunch. Fresh from the oven in just 25 minutes!
For the Muffins
- 1 ½ cup all purpose flour
- ½ cup sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ¼ tsp nutmeg
- 5 Tbsp unsalted butter, melted, plus more to grease the pan
- 1 egg, room temperature, lightly beaten with a fork
- ½ cup warm milk, low fat or whole milk
Preheat oven to 350°F. Grease a 12-count non-stick muffin tin with butter or cooking spray.
In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and nutmeg.
Add warm milk, lightly beaten egg, and 5 Tbsp melted butter and stir until combined but still lumpy (DON'T over mix).
Divide the batter into your prepared pan using a spoon or ice cream scoop. Each cup will be about 1/3 full. Bake for 20-22 min or until golden at the edges and a toothpick inserted into the center comes out clean.
For the topping, In a small bowl, mix together 1/3 cup of sugar with cinnamon. In a second small bowl, melt your remaining 3 Tbsp butter.
Dip warm muffin tops briefly in melted butter, then dip/roll generously in cinnamon sugar. I like to coat the sides of the muffins with cinnamon sugar as well. Set them on a wire rack to cool.
Read comments/reviewsAdd comment/review
Hi Natasha, can these be stored after they’re made? If so, how, and for how long? Thank you.
Hi Lenore! Yes, you sure can store them. See my notes above under “Make-Ahead” for recommendations and instructions on this.
If I don’t have a 12 count muffin tint, can I use a 24 count but make the small muffin smaller?
Hi Irina, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
These are SO good. I only had salted butter but they didn’t taste salty. Seriously, double the recipe! Yum!
I’m glad you loved them, Katie! Thank you for sharing.
I made these exactly as you instructed; however, they weren’t as good as expected. I think I shouldve put cinnamon in the batter.
I baked them 20 min and maybe I shouldve baked them a minute less.
The outer part was a lil hard but the inside was soft.
My husband didnt like them. I liked them but didnt love them. Ill try again.
Hi Naunnie! I’m sorry to hear that. Do you use an internal oven thermometer? If not, I highly recommend one to check and see how your oven heats. It could be that or also the type of material your pan is made of. Also, be sure to not over-mix the batter or it could become gummy. I hope you have better results on the 2nd attempt!
I have made these many times, and they are great I add 1/2 t pumpkin pie spice to the batter and they are AWESOME!
That’s just awesome! Thank you for sharing your wonderful review, Jack & Polly!
I love this recipe! Instead of using a muffin pan, I used my mini bundt pan and decreased the baking time to ~18 minutes. They were wonderful! 😋
Thank you for sharing, Kathy! I’m so glad you loved them.
Just made these & they really are easy & tasty. Instead of dipping in the melted butter I brushed it on & sprinkled on green & red sanding sugar for holidays.
Thank you for sharing, Yvonne!
Hi I have just eaten a fresh out of oven muffin and it is amazing as are all your recipes I made your prime rib for Christmas and your beef stew last Sunday .I will be very happy to see a cook book is there one coming soon?thanks for all the hard work you do making the videos Barb
I bet your home smells so good with the aroma of fresh muffins! We are working on a cookbook and plan to release it in the fall of 2023!
Easy, fast and delicious! I love them so much!
Thank you for this great recipe
That’s wonderful, Rubi! So glad you loved it!
What temperature is warm milk? Do you heat it on the stove or set it out on the counter for a period on time?
Hi Donna! I usually microwave it but not to a hot or steaming point, just until its warm to the touch.
First off I love yr recipes but ingredients say 5 til. Melted butter then the directions say use the other 3 for topping!! So u don’t use the 5 Tbl in the batter. ?? Confusing
Hi Holly! I’m glad you love my recipes. 🙂
See steps 3 and 5 in the written instructions above.
I have had these on my to-do list for over a week. Just found the time to make this morning. I’m loving them. So light, tasty and easy to make. The videos are a nice extra bonus. Thank you so much for your love of cooking and sharing the recipes.
I’m so glad you found the time! These are so worth it! Thank you for your great review, Pamela!
My muffins were a little on dry side. Ran out of milk so I used just a little half and half.
Thank you so much for sharing that with me, Sarah! That may be the culprit. I hope you give it a another try soon with milk!
I can’t wait to try! These sound amazing and easy.
Can I use almond milk instead? Or would that change the texture. Thank you!
Hi Michelle! I think you could but I haven’t tested it to advise. Let me know how it turns out if you experiment.
Aw Natasha, you look so cute in your Buffalo Plaid Shirt! Can’t wait to try making these muffins; they look delicious!
Thank you, Cheryl! I hope you love this recipe. 🙂
Hi Natasha, thank you so much for all your recipe , I made this delicious muffin and also I add blueberries, other with nuts and prunes , really amazing !! thank you so much
It’s my pleasure! I’m glad that you’re enjoying my recipes.
Made them Sunday Morning for Breakfast. They were easy to make and very tasty. Thank you. 😊
You’re welcome, good to know that you enjoyed this!
I’ve made these for years, although I have always made them mini muffins, they are great! I’m on vacation at my mom’s and your recipe came up so I made them right away. Everyone loved them!!!
Glad to hear that this recipe was a huge hit!
Hi Natasha, the muffins were so delicious with a touch of nutmeg and cinnamon.. we jus loved it and its so easy to make.
Hello there, good to hear that you enjoyed the muffins!
PERFECT! I read your recipe and got to work. They are perfect for anytime! My husband ate 2 as soon as they were cooled off enough, lol. Thank you!
You’re welcome. Thanks for sharing your comments and feedback with us!
Hi love the recipe will make this just want to know what size muffin tin is used for this recipe
Hi Maria! It’s a standard cupcake/muffin tin. I linked it HERE. I hope you love this recipe.
I made these for breakfast this morning after reading the recipe last night. I think I might substitute cinnamon next time for the nutmeg as I didn’t really care for the nutmeg taste. Otherwise, very easy and tasty!
Thank you so much for sharing that with me, Deb! I’m so glad you enjoyed it!
Made the Easy Cinnamon Muffins this morning for breakfast and they were delicious! 😋 Paired it with a cup of hot chocolate and it really hit the spot. These were really easy to make and didn’t require too much time. I love watching your videos Natasha – You make me laugh 😂. You make recipes that I can actually conquer! Thank you for all your help!
That sounds like the perfect breakfast, Becky! Thank you so much for sharing that with me!
The video is so helpful, I’m glad you included it Natasha. Cinnamon muffins are so easy to make, so delicious and satisfying. Must-try!
I’m so glad the video is helpful! We enjoy making them for you all! Thank you for your wonderful recipe feedback!
Do u have any Keto friendly recipes that you can share showing nutritional information
Hi Sandra, you can find out keto recipes HERE. I hope this helps!
Hello, Natasha your recipes are so nice and have helped us alot in the schools we teach. Thanks for that good heart of knowledge and skill sharing among people. I am from Uganda and We love you so much . God bless you.
Thank you for that wonderful compliment, Semanda! I’m so happy you’re enjoying my recipes!
That’s great, Erin! I hope he loves them!
Thank you, Natasha! We’ve been looking for something different for breakfast. Sounds delicious!
I have a whole folder of your recipes now and they never fail.
When is your cookbook coming out?
I hope you love this muffin recipe, Carol! My book will be out Fall of 2023!! We’re so excited!
These muffins are scary delicious! I love the touch of nutmeg!
Wonderful to hear! I’m glad you enjoyed them.
Absolutely delicious!! Every recipe of yours that I’ve tried has been a big hit!! Thanks so much for sharing your delicious recipes. We love them!!
You’re very welcome, Anna! I appreciate the wonderful review. So glad you enjoyed my recipe.
I am trying to use up my self-rising flour. Is there a way I can use it in this recipe if I take out the baking powder or do I really need to just use all purpose flour? Thank you
Hi Cari, it’s best to make the recipe as written to avoid hindering the recipe results. I haven’t tried that substitution and believe we found the perfect balance here. If you do try self-rising I’d love to know how that works. I imagine to substitute self-rising flour for all-purpose flour, you will need to omit the baking powder and reduce the amount of salt in the original recipe.
Simple, but delicious! My husband had 3 of them right away haha! Mine made 10 muffins. I had to substitute baking soda for baking powder (I know they are not interchangable, but I figured I would just try anyway). They turned out a little funny-looking, but it didn’t affect the taste. The nutmeg smelled wonderful while they were baking. Next time, I will make sure I have the correct leavening!
Great! I’m happy to hear that. Thank you for sharing your experience and thank you for the excellent review.
Very nice recipe. Thank you so much Natasha! You have the best recipes & I love that you also share your Mom’s recipes!
Aaaw thank you so much for your kind words and yes, mom’s recipes are always the best!
I make these muffins all the time. My husband begs me to make them. We both love the subtle flavor the nutmeg gives the muffin. I only get six muffins from the batter and would like to know if I could double the recipe. What do you think?
Hi there, nice to know that you always make this for your husband. I think doubling the recipe will work just fine.
The best muffins I have ever made!!
Thank you Natasha
I love your recipies !!
That’s just awesome!! Thank you for sharing your wonderful review, Rita!
I have to bring a breakfast dish to my church. Be there by 9. If I make these muffins the night before, will they keep?
Hi Alma, I do think these taste their very best fresh or the same day they are made. If needed, it would be best to warm them again just before serving.
I made these a day ahead for a church function and found them to be dry this morning. My husband warned his in the microwave for 10 seconds and said they tasted much better. I think these may be a bake and eat the same day muffin.
Hi Jill, these are definitely best eaten fresh similar to how donuts are and also made better by warming 10 seconds.
What kind of Canadian flour do you use or buy? where do you buy it
Hi Luda, I have purchased it from Cash and Carry. I don’t have any on hand so I’m not sure what brand it was.
How about AMAZON????
Try AMAZON, they have almost everything….
What type of sugar is used? Is it powdered, granulated or brown?
Hi Abishag, we have it linked in the recipe. We used regular granulated sugar for the muffins and the topping. YOu can find it linked in the recipe and HERE.
It looks like you use silicone muffin cups…do they work well? Are they hard to clean?
Hi Laura, those are pretty easy to clean. Silicone muffin cups are non stick so they wash off quick. I usually throw them on the top rack in the dishwasher.
I added cinnamon and cloves to give it the Autumn compliment!
Yes, great suggestion! Thanks for sharing 🙂
Is there any chance you could include the nutritional breakdown on these muffins as well as on all your recipes?
Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you LeeAnn!
Hi, Natasha, just made the muffins, mine came out 9 so for the coating I used less sugar and cinnamon. Such a good idea this topping, I will use it from now on when making muffins! God bless!
I’m happy you love the recipe Ginka! Thanks for sharing your review! God Bless 🙂
2 time making these muffins my sissy took a bite of one and was totally hooked will definitely be making these babies and 3 time Natasha darlin thanx tons for all your awesome yummy delish recipes girl you’ve saved me lots of money and time
I’m so glad you like them! 🙂
Amazing!!! You never let me down! Good of bless you and your incredible skills! Planning to do these today with a raspberry filling inside! Thank you so much for all the great recipes!
That’s just awesome Angelika!! Thank you for sharing your wonderful review 😁.
Natasha made these only moments ago only needed the six count not twelve had a late breakfast today so this is like my snack lunch gonna have a peach soon with my muffin cuz am eating one right now and omg wow they came out really way good bakery style only ten times lots better since I made em myself and wow these r soooooo yummm scrumptious and totally melt in your mouth having a cuppa hazelnut joe aka coffee lmao muffins and coffee what could be better lol sweetheart am definitely making these again ur recipes have been such a health and time saver not to mention lotsa fun and cool this is the bestest site ever look forward to lots more recipes cheers
Tzivia, thank you 😁, I always enjoy reading your comments.
Ur welcome Natasha sweetheart anytime gurl u totally rock gnite cheers
Hiya plan to make these tomorrow or Wednesday the latest just to double check Natasha these call for a 12 count right and with the milk is it supposed to be heated first or just left warm to room temperature and was whole milk used these look really way good and soool very breakfasty must try also do I need liners or can I just spray the muffin tins and it’ll come out a ok thanx @ always darlin such awesome yuummm recipes nitey nite and cheers
Hi Tzivia, yes a 12-count muffin tin (sorry I totally didn’t specify that – fixed!) :). They come out easier with the liners but it should work ok to just spray the muffin tins. I hope you enjoy these!
Morning cool ok 12 count perfect awesome sauce so either way I can make the muffins with the liners or w/o I’ll let ya know the outcome thanx tons luv have a gr8 blessed day peace
🙂 I found a typo:
& ¼ tsp.
its prob supposed to be
& ¼ tsp NUTMEG.
You’re absolutely right! I don’t know how that disappeared from the print friendly. Thank you so much for pointing that out! 🙂
I just had to take the time to THANK you for your website! I have absolute trust in each and every recipe you post – it’s always a hit. All my friends and family commend me for being a wonderful baker/cook all the while the credit should go directly your way. I’ve been a fan of yours for quite a while now, never took the time to comment and thought today is the day… Just popped these into the oven (made it with whole weat flour and butterrmilk, hope it turns out okay!)
Keep doing your thing, it’s wonderful!
Thank you so much for your wonderful comment. I feel even more inspired now! Let me know how the muffins taste with the whole wheat flour. I’m so curious!
Want to try this. Is there a substitute for nutmeg?
It just ads a little extra flavor. You can leave it out if you don’t have it. Cinnamon might work well instead.
I’ve heard that if you use extra virgin olive oil that is light and ok for baking, it makes the muffins more moist…. and is a healthier option than butter. I am making these right now for breakfast tomorrow morning…just as your recipe says, and I added chocolate chips to them since I dont have nutmeg on hand. I just remember someone telling me that, so I just wanted to know what you think.
I haven’t tried with these muffins but it proved to be very true for my cherry surprise cupcakes. They were super dense the next day after refrigeration when I used butter, but still light and fluffy when I used extra light olive oil (from Costco). It just might work for this one too. Please let me know what you thought!
Thank you for such a wonderful recipe! You have a wonderful website! I hope you don’t mind I adapted this recipe for use on my own blog! They are super delicious!!
I think that is awesome! Thank you! I looked at your blog and had to smile, feeding my hungry boyfriend because if I don’t he will starve. LOL
mine turned out pretty dry!!! Did I do something wrong or are they supposed to be not soft? Ive made blueberry muffins several times with sour cream instead of milk and they were super moist and soft, unlike these. maybe I overmixed the batter?
It may be that you overmixed. Also, what kind of flour were you using? All-purpose? Canadian?
I used Gold Medal organic all purpose(Unbleached enriched&presifted) flour!
That sounds like a good choice of flour. It may have just been overmixed. Also, these are best and softest the same day they are made. Did you think they were stiff the same day?
yeah, they actually tasted better the next day lol!:) softer! cuz they were in a plate covered with a plastic wrap! Have you ever tried making muffins with sour cream instead of milk! U should if you haven’t!! they turn out super moist!
I’ll definitely try it next time. Thanks for the tip! 🙂
I find popping my muffins in the fridge after baking seem to moisten some muffins.
o my goodness these look good and wow so easy to make, I always have the ingredients for these, except the nutmeg, I dont even kno what it is, do you really need it in this recipe, or can I substitute it with something else? also do you use big muffing cups or the smaller ones cuz I have the smaller cups size muffin pan I believe 12 ! do you fill the ice cream scoop all the way? n if i use the paper liners do I still have to spray them , i never did that before, I thought u only need to spray if u don use paper liners?
You don’t have to spray paper liners. Omit the nutmeg if you don’t have it. I used the standard cupcake size.
Hi Natasha, have you tried using margarine instead of butter for inside of muffins?
I haven’t; I’m a little afraid of that ingredient! :-/ I think butter is a healthier option, but I really haven’t tested it.
So easy to make…Thanks for the recipe…My husband not a fan of muffins but he couldn’t stop eating these …i added a spoon of cream cheese mixed together with sweet condensed milk on top on some of them and then baked
You are welcome Vita 🙂
oh these are so beautiful!!!! I can’t wait to treat myself and my housemates this weekend for breakfast!! thank you for the recipe!
You are welcome Ruta 🙂
Thank you for this recipe! I made it without the nutmeg and they were delicious! My husband loved them. In one batch I added chocolate chips. =)
Also, just a suggestion to the person that said they were “too much butter” I used unsalted butter and they were GREAT. Quick and easy; a keeper!
You are welcome Yana and thanks for the tip 🙂
Hello. Do i have to use nutmeg? Thank you! ( i don’t have any on hand and wanted to make these) .
I think I forgot to use it last time and it turned out great 🙂
These look absolutely delicious! Sometimes the simplest recipes really are the best!
I definitely agree with you on that one 🙂
hey natasha, i just tried making this recipe and realize(once my muffins were already in the oven of course) that i didn’t add the salt! in your ingredients its says you need salt but when you give the directions to add all the dry ingredients i think you forgot to mention to add 1/2tsp salt.
Oh snap. Sorry!! I’ll fix that ASAP! It should still turn out great. Let me know what you thought.
They turned out pretty good! even without salt 🙂
Yesss! Thanks again for bringing it to my attention.
They looked so delicious, but to be honest, they tasted a little too much like butter! Maybe I’m just weird, not a favorite. Love your other recipes though.
Maybe it’s because they are dipped in butter? 😉 I think I have a weakness for real butter.
Muffiny-that’s funny! And I’ve never heard of it so you could have totally made it up for all I knew! 🙂 These remind me of the doughnut muffins I’ve been seeing everywhere–I wonder if it’s the same recipe. Do they kinda remind you of eating a cake doughnut? They look so good!
Haha thanks Veronica. I was trying to use it another way but then I looked it up and found that definition and liked it more. Lol
Hi Natasha, these muffins look mighty tasty! I love the silicone muffin cups…I have not seen them before. What a great idea. I just wanted to say thank you for participating in Veronica’s fundraiser for myself. I really, really appreciate your help and I look forward to getting to know you! xoxo
You’re so welcome 🙂 I hope the fundraiser is a huge success and that it is a blessing to you.
I am a repeated offender of committing muffins;) love anything baked and dipped in sugar! Will be making these soon;)
Let me know how they turn out 🙂
Wow I could see these being a big hit in our house! Thanks Natash!
Hope you and your household love them 😉
This are delish:))))
These look wonderful! Will be trying them in the near future… Like, tomorrow.
Your future is very near Marina 😀