Sleepover Breakfast Muffins

    Posted On January 2, 2020

    These muffins are amazing and so full of wonderful, rich flavor! Are you wondering how they got their name? Well, having all girls, we have quite a few sleepovers at our house and they all LOVE to eat. These were always my oldest daughter’s favorite. She asked me to make them for her friends a few years ago. They were such a hit, they continue to be the most requested sleepover breakfast. So, I thought it would only be fitting, to call them by exactly what they are….Sleepover Breakfast Muffins.

    I love fall spices and scents. Pumpkin pie spice, cloves, nutmeg, and cinnamon, will take you to a “happy place” just by smelling them! As these muffins bake, the aroma will make you feel all warm and cozy inside; anytime of the year! I have experimented with different flours to make these amazing muffins. Spelt flour and Bob’s Redmill Gluten Free 1 to 1 flour worked the best for me. Add a cup of coffee, a blanket, and this muffin to your breakfast and you will be set up for a perfect day! Enjoy!

    Alicia Roberts

    Sleepover Breakfast Muffins

    Amazing, soft, and packed with flavor
    Print Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 12
    Course: Breakfast
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1/3 cup oil
    • 1/2 cup packed brown sugar
    • 2 tsp vanilla
    • 1 egg
    • 1 1/2 cups Bob's Redmill Gluten Free 1 to 1 or Spelt flour (If using gluten free flour, ADD 1/2 tsp xanthan gum)
    • 2 tsp baking powder
    • 1/2 tsp salt
    • 2 tsp pumpkin pie spice
    • 1/2 tsp cinnamon
    • 1/4 tsp cloves (optional) (We Love cloves, but some don't so it's up to you)
    • 1/8 tsp nutmeg (optional)
    • 1/2 cup coconut, almond or regular milk (**See Recipe Note about adding more milk w/Gluten Free flours**)
    Topping
    • 1/2 cup sugar
    • 1 tsp cinnamon
    • 5 Tbsp melted butter (If you have any left over, use it to drizzle on the inside of the muffin after it's done cooking….YUM!)

    Equipment

    • Oven

    Method
     

    1. Preheat oven to 350 degrees. In a medium size bowl, combine all dry ingredients together and set aside. In a mixing bowl, mix together oil, brown sugar, and vanilla. Beat in egg; slowly pour in dry ingredients, alternately with milk. Mix until all is incorporated. Spray your muffin cups with cooking spray. Fill muffin cups about 2/3 full and bake for 20-25 min or until toothpick comes out clean.
      For Topping: Melt butter in a microwave safe bowl. Mix together cinnamon and sugar in another small bowl. Next, dip warm muffin tops in the butter and roll in sugar mixture. Serve warm
      Gluten Free Breakfast muffins

    Notes

    **Some Gluten Free flours seem to make a heavy and dense batter.  If you notice this, add 1/4 cup MORE milk and mix well.**
     
    **Picture of muffins were the finished product made with Gluten Free Flour**
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