Candice introduced me to this recipe from an old Martha Stewart magazine. I'm usually intimidated by Martha recipes because they seem complicated or require too many ingredients I don't normally have. However, these muffins are super easy and most ingredients I already had so I whipped them up for breakfast and we devoured them!Cinnamon-sugar mini muffins
You'll need 2 mini-muffin tins for this recipe
10 tablespoons (1 1/4 sticks) unsalted butter, melted, plus more for pan
1 cup sugar
1 tablespoon plus 1 teaspoon ground cinnamon
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1 large egg
Preheat oven to 375 degrees. Butter mini muffin tins (or use paper liners), and set aside. In a small bowl, combine 1/2 cup sugar and 1 tablespoon cinnamon; set aside. In a large bowl, combine flour, baking powder, salt, and remaining teaspoon cinnamon; whisk to combine. In a small bowl, combine 6 tablespoons butter, remaining 1/2 cup sugar, buttermilk, and egg; whisk to combine. Using a large rubber spatula, fold butter mixture into flour mixture. The mixture should be lumpy.
Spoon 1 tablespoon batter into each prepared cup, and bake until tops are golden brown, about 8 minutes. Remove from oven; let cool in pan 10 minutes before transferring to wire rack. Dip top of each muffin in remaining 4 tablespoons melted butter, and roll in reserved cinnamon-sugar mixture.
1 comment:
Aaron makes muffins every Sunday morning for us, so when we came across this recipe, it was a must-try. We were not disappointed. These were FABULOUS! Just the right size for the little ladies, too.
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