Wednesday, December 16, 2009
One of the perks of my job is that I have a lot of time off this time of year since I only work when classes are in session. While I am technically off right now, I do go in from time to time for different reasons. A friend at work was having a birthday the other day and I wanted to make something for her since I was coming in and I would see her. I decided on these muffins since they were cute and portable.
I had made a similar muffin many years ago, and it was the only time that someone ever called me up and thanked me for making them since they were so good. This is a variation, made in miniature, and I think the muffin has a richer flavor due to the buttermilk and sour cream in the dough. You have the option of different toppings, and I chose to make the cinnamon sugar and the powdered sugar varieties. There was also a chocolate-covered variation, but I will save those to make another day.
These are so good and taste exactly like cake donuts! They keep fairly well, but they taste best fresh out of the oven. They are not difficult to make and look really good when you are finished. I like the cinnamon sugar ones the best. Something about rolling the warm muffins in the butter and the cinnamon sugar makes a wonderful crust on the muffins. If you are having company during the holiday season, this would be a great choice for a quick breakfast or brunch.
1-1/2 cups flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon nutmeg
¼ teaspoon baking soda
2/3 cup milk or buttermilk
¼ cup sour cream
6 tablespoons butter, softened
¼ cup sugar
3 tablespoons brown sugar
4 tablespoons butter, melted
½ cup sugar combined with 2 teaspoons cinnamon
-or- ½ cup powdered sugar
Preheat oven to 350 degrees. Spray 2 mini muffin tins with cooking spray. This recipe makes 24 muffins, so I used two muffin pans.
In a small bowl, combine flour, baking powder, salt, nutmeg, and baking soda. In another bowl, combine milk and sour cream; stir to combine.
In a mixer bowl, cream the butter, sugar, and brown sugar until light and fluffy. Beat in the egg. Add the flour mixture alternatively with the milk mixture, beginning and ending with the flour mixture. Mix until all of the ingredients are incorporated, but don’t overmix.
Place 1 tablespoon of batter into each muffin cup. Bake muffins until they are golden and a toothpick inserted in the center comes out clean, about 12 minutes. Cool in the pan for 5 minutes and then turn them out of the pans. Apply topping while warm.
To apply the topping, roll the warm muffins in the melted butter and then roll in the cinnamon sugar. Alternatively, roll the warm muffins in powdered sugar. (If you top the muffins with powdered sugar, don’t roll them in butter.)
Recipe from Cuisine at Home Holiday Baking