Growing up as a kid, this was one of my favorite quick childhood breakfasts or after-dinner snacks. It is incredibly delicious, and easy to whip together in five minutes.
The recipe below makes four, open-faced sweet English muffin snacks.
Toasted English Muffins Loaded with Butter & Cinnamon Sugar Topping
Growing up as a kid, this was one of my favorite quick childhood breakfasts or after-dinner snacks. It is incredibly delicious, and easy to whip together in five minutes. The recipe below makes four, open-faced sweet English muffin snacks.
Ingredients
- 2 whole English muffins, I prefer Thomas’ brand, (sliced down the middle to create four English muffin halves)
- 4 Tbsp salted butter, (softened)
- 4 Tbsp white granulated sugar
- 2 tsp ground cinnamon
Instructions
- Cut the two English muffins down the middle, creating four halves.
- Toast the English muffins for roughly 3 minutes, or until they are soft and warmed through, but not yet fully crispy and toasted.
- Combine the white granulated sugar and cinnamon in a bowl, and mix to fully incorporate.
- Add 1 Tbsp of the cinnamon-sugar topping over the melted butter on top of each of the English muffin halves.
- Carefully return the English muffins to the toaster, and toast until the English muffins are crispy on the bottoms.
- *It might help to toast the English muffins at this stage on top of a piece of aluminum foil, so the aluminum foil can catch any butter that drips down.
- When cooked to your liking, remove the English muffins from the toaster and enjoy immediately.
Notes
It is a strong move to always have some Thomas’ English Muffins stocked away in your freezer. They are an amazing product that is easy to defrost and toast. I’ve tried my hand at making some homemade English muffins from scratch a few times…as much as it kills me to say it, there are a few instances like this where I would simply prefer to buy the prepared product.