By Celene Ann
I have been on the hunt for a new muffin, one that feels light and fluffy and hits that sweet spot. I came across an article on my newsfeed from Food52, and I have to say it was a game changer. I tried out the recipe and it seemed fairly straight forward which is a must with my family and for myself. Impactful flavors and a coating of butter and cinnamon and sugar was sensational.
I was able to do this with the little tikes “helping” out. Let’s say it was a bit messy but so worth the experience and extra time! You could bake these in advance (day before, if they last past a day) and store in an airtight container at room temp. Heat them up in the microwave and enjoy them like they popped right out of the oven.
⅓ c unsalted butter
½ c sugar
1large egg, at room temperature
1 ½ c all purpose flour
1 ½ tsps baking powder
½ tsp salt
¼ tsp nutmeg
¼ tsp allspice
1 pinch ground cloves
1 pinch ground ginger
1 tsp orange zest or you can use lemon as well
½ c whole milk, at room temperature
Cinnamon and sugar coating
6 Tbsp of butter, melted in a saucepan
½ c of white sugar
1tsp of cinnamon
- In a pan, melt the 1/3 cup butter on medium-high heat, stirring frequently, until browned and nutty smelling. Pour into a mixing bowl and allow to cool completely to room temperature.
-Preheat your oven to 350F. Grease a 12 cup muffin tin.
-Add the sugar and egg to the cooled butter. Beat with an electric mixer until all creamed together for 5 minutes. It should be light in color, and fluffy.
-In a separate bowl, combine the flour, baking powder, salt, spices, and zest. Add the dry ingredients in increments to the mixture, alternating with the milk and beating until fully.
-Divide the batter evenly into the cups of the muffin tin. I use a small ice cream scooper to measure it out. Pop into the oven and bake until golden brown, about 20-25 minutes.
-While they are heating up in the oven, melt the butter for the cinnamon sugar coating in a pan. Combine the sugar and cinnamon in a bowl. When the puffs come out of the oven, use a knife to gently pop them all out of the muffin tin. Let them cool for about 2 minutes so they are easier to handle.
-One by one, roll the puffs in the butter then roll it in the cinnamon sugar. Transfer it to some a cooling slab, I just used a large cutting board to let them chill. Then serve immediately, or seal in an airtight container.