These days, my days start bright and early. Well, not really bright, since the sun is not out yet when I wake up at 4:15 am to start getting ready for school every day. My point is, I never have the time to sit and eat breakfast on weekdays, so I needed something I could make in advance and simply take with me. These muffins were just the ticket! They're very simple to make, and you really can't go wrong with the sweet, delicious combination of brown butter and cinnamon sugar.
Recipe adapted from Smitten Kitchen
Difficulty: Easy
Active Prep Time: 15 minutes
Total Prep Time: 40 minutes
Special Equipment: Stand Mixer
Makes: About 9 muffins
Muffin Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup granulated sugar
- 1/3 cup (5 tablespoons plus 1 teaspoon) unsalted butter, at room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
Topping Ingredients:
- 2/3 cup granulated sugar
- 1 tablespoon ground cinnamon
- 6 tablespoons unsalted butter
Instructions:
1. Preheat oven to 350 degrees F. Butter 9 - 12 muffin cups and set aside.
2. In a medium sized bowl, whisk together the flour, baking powder, salt, and nutmeg.
3. In the bowl of a stand mixer, beat together the sugar and softened butter until it's light and fluffy.
4. Add the egg and vanilla extract, and continue beating until combined.
5. Add 1/3 of the flour mixture, then half of the milk. Mix until well combined. Add another third of the flour mixture and the remaining half of the milk, then continue mixing until combined. Finally, add the last of the flour mixture, and mix until combined.
6. Spoon the mixture into the muffin cups, filling each only about 2/3 of the way.
1. Preheat oven to 350 degrees F. Butter 9 - 12 muffin cups and set aside.
2. In a medium sized bowl, whisk together the flour, baking powder, salt, and nutmeg.
3. In the bowl of a stand mixer, beat together the sugar and softened butter until it's light and fluffy.
4. Add the egg and vanilla extract, and continue beating until combined.
5. Add 1/3 of the flour mixture, then half of the milk. Mix until well combined. Add another third of the flour mixture and the remaining half of the milk, then continue mixing until combined. Finally, add the last of the flour mixture, and mix until combined.
6. Spoon the mixture into the muffin cups, filling each only about 2/3 of the way.
7. Bake for 20 - 25 minutes. When there is about 10 minutes left in the bake time, begin preparing the topping.
8. Combine the cinnamon and sugar in a small bowl and set aside. Melt the butter in a small sauce pan over medium heat. Keep butter over the heat until it starts to brown. It should develop a rich, nutty smell. Remove from heat.
9. By the time the butter has browned, the muffins should be about ready. Remove from the oven and set on a rack for about 5 minutes.
10. When the muffins have cooled enough to pick up with your hands, dip the top of one in the browned butter. Roll the muffin in the cinnamon sugar and set on the rack. Repeat for the remaining muffins and serve warm.
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