Rich Breakfast Muffins: Difference between revisions
Created page with "French Breakfast Muffins I never knew a muffin could be so exciting. So simple, yet so exciting. Am I alone in this lack of knowledge? Does everyone else on the planet know the ..." |
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French Breakfast Muffins | French Breakfast Muffins | ||
"You will have leftover melted butter and cinnamon sugar but fear not! Just tear off little pieces of muffin, dip in butter, then in cinnamon sugar." | |||
1/3 c. butter, melted <br> | |||
1/2 c. sugar<br> | |||
1 egg (preferably room temperature)<br> | |||
1 1/2 c. all purpose flour<br> | |||
1 1/2 tsp. baking powder<br> | |||
1/2 tsp. salt<br> | |||
1/4 tsp. nutmeg<br> | |||
1/2 c. milk<br> | |||
<br> | |||
Topping (option: cut topping in half*)<br> | |||
1/2 c. sugar<br> | |||
1/2 c. butter, melted<br> | |||
1 tsp. cinnamon<br> | |||
<br> | |||
Preheat oven to 350F.<br> | |||
<br> | |||
In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir until combined, but still a bit lumpy. Don't overmix. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges. | In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir until combined, but still a bit lumpy. Don't overmix. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges. | ||
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Posted by Ann at 5:53 PM | Posted by Ann at 5:53 PM | ||
From: http://velvetlava.blogspot.com/2009/02/i-am-now-in-muffin-loop.html | From: http://velvetlava.blogspot.com/2009/02/i-am-now-in-muffin-loop.html | ||
[[Category:Baked Goods]] | |||
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Latest revision as of 23:24, 19 October 2024
French Breakfast Muffins
"You will have leftover melted butter and cinnamon sugar but fear not! Just tear off little pieces of muffin, dip in butter, then in cinnamon sugar."
1/3 c. butter, melted
1/2 c. sugar
1 egg (preferably room temperature)
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk
Topping (option: cut topping in half*)
1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon
Preheat oven to 350F.
In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir until combined, but still a bit lumpy. Don't overmix. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.
For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter (you can dip just the top, but it's even tastier to dip the whole muffin!), then dip/roll the muffin in cinnamon sugar. *May have left-over topping; the extra topping can be used for dipping, while eating the muffins (oh my). Another option is to cut the topping ingredients in half. CONSUME, ENJOY, GO CRAZY! Posted by Ann at 5:53 PM From: http://velvetlava.blogspot.com/2009/02/i-am-now-in-muffin-loop.html
