So I posted these Cinnamon Brown Butter Breakfast Puffs a few weeks ago. They were good. However, I'm one who can never leave well enough alone. I'm always trying new recipes, looking for the BEST version imaginable. Case in point: my mom's chili. Her chili has always been one of my very favorite meals. Yet, I continue to try new chili recipes, looking for the one that might be able to top it. Still haven't found it. Maybe I should give up on that one? Mom's chili is just too perfect!
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| Muffin assembly line. |
Anyway, in this case, my experimenting has paid off. While the last Cinnamon Brown Butter Breakfast Puffs were good, these are better. Like...seriously awesome. It's lucky you all have someone like me willing to do the legwork to bring you the best possible muffins. Taste testing muffins all day. Buttery, sugary, warm muffins. Sheesh, it's a rough life being me. ;)
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| Buttered and sugared. Yum! |
Ingredients:
1/3 cup (5 tablespoons) butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/2 cup milk
For topping:
1/4 cup granulated sugar
2 teaspoons ground cinnamon
3 tablespoons butter, melted
1/3 cup (5 tablespoons) butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/2 cup milk
For topping:
1/4 cup granulated sugar
2 teaspoons ground cinnamon
3 tablespoons butter, melted
Directions:
Preheat oven to 350 degrees F (180 degrees C). Lightly grease a muffin pan or line with baking cups.
In a large mixing bowl, cream together butter and sugar. Mix in the egg and vanilla extract. Stir in the flours, baking powder, salt, ground cinnamon, and ground nutmeg. Stir in the milk and mix until well blended.
Fill baking cup 2/3 full with muffin batter and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool in pan for 5 minutes before removing.
Whisk together cinnamon and sugar for the topping into a small bowl wide enough to fit a cupcake. Dip the top of each muffin into the melted butter and coat with cinnamon sugar mixture. Set upright on a cooling rack to set.
These muffins are best eaten the day they are made. Serve warm or room temperature.
Preheat oven to 350 degrees F (180 degrees C). Lightly grease a muffin pan or line with baking cups.
In a large mixing bowl, cream together butter and sugar. Mix in the egg and vanilla extract. Stir in the flours, baking powder, salt, ground cinnamon, and ground nutmeg. Stir in the milk and mix until well blended.
Fill baking cup 2/3 full with muffin batter and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool in pan for 5 minutes before removing.
Whisk together cinnamon and sugar for the topping into a small bowl wide enough to fit a cupcake. Dip the top of each muffin into the melted butter and coat with cinnamon sugar mixture. Set upright on a cooling rack to set.
These muffins are best eaten the day they are made. Serve warm or room temperature.
Yield: 10-12 muffins
Source: The Pastry Affair
I feel special being mentioned in your post!! Have some leftover chili sitting in the refrig right now. Has been a little cooler here this week. In fact, think we have had about the same temps - 50ish. I may have to try these muffins this weekend since you worked out a new version. Great pics! Momma K
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