These muffins might not sound like anything that great on paper...or rather on screen. Cinnamon and sugar coated muffins...seen it, right? Kind of like a coffee cake muffin? Wrong. These are uh-mazing! An unassuming cake-like muffin with a hint of nutmeg transforms into a sweet, sugary crusted but delicate treat after being dipped in melted butter and rolled in cinnamon and sugar.
These also hold up well for a few days. The sugary crust stays crusty and the inside of the muffin stays moist and soft if you keep these in a sealed container. They're best warm though. I dare you to eat just one.
The original recipe from the Pioneer Woman says this recipe makes 12 muffins, but I got 18 or 19 out of it.
From The Pioneer Woman
Makes 12-18 muffins
Ingredients:
3 cups Flour
3 teaspoons Baking Powder
1 teaspoon Salt
½ teaspoons Ground Nutmeg
1 cup Sugar
⅔ cups Shortening
2 whole Eggs
1 cup Milk
1 ½ cup Sugar
3 teaspoons Cinnamon
2 sticks Butter
Instructions:
1. Preheat oven to 350 degrees.
2. Lightly grease 2, 12 cup muffin tins.
3. Stir together flour, baking powder, salt, and nutmeg in a bowl and set aside.
4. In a different bowl, cream together 1 cup sugar and shortening. Then add eggs and mix again.
5. Add flour mixture and milk alternately to creamed mixture, beating well after each addition.
6. Fill prepared muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until golden.
7. While muffins are baking, melt 2 sticks of butter in a bowl. In a separate bowl combine remaining sugar and cinnamon.
8. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.
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