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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 24 |
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This is off the current homepage (recipe contributed by Kathleen Stewart) but I have to share with members here in case they don't visit. This is one of the best muffins I've ever had. The technique is quite different from classic muffin recipes but the result is wonderful. I can't recommend this recipe enough. Ingredients:
12 ounces unsalted butter, warmed to room temperature |
1 3/4 cups sugar |
4 large eggs |
27 ounces all-purpose flour (6 cups) |
5 teaspoons baking powder |
1/2 teaspoon baking soda |
1 3/4 teaspoons salt |
1 teaspoon ground nutmeg |
1 2/3 cups milk |
1/4 cup buttermilk |
8 ounces unsalted butter, more as needed (16 tbs.) |
2 cups sugar |
2 tablespoons ground cinnamon |
Directions:
1. Put a rack in the middle of the oven and heat the oven to 350°F.
2. Grease and flour a standard-size muffin tin.
3. In a stand mixer or a large bowl, cream the butter and sugar for a long, long time, about 5 minutes.
4. Scrape down sides of bowl a couple of times.
5. Beat in the eggs, one at a time, until just mixed in.
6. Sift together the flour, baking powder, baking soda, salt, and nutmeg.
7. Combine the milk and buttermilk.
8. With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture.
9. Then mix in a third of the milk mixture.
10. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry.
11. Mix until well combined and smooth, but don't overmix.
12. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup.
13. (A#16 ice-cream scoop gives you the perfect amount.) Bake the muffins until firm to the touch, 30 to 35 min.
14. To finish: Melt the butter for the dipping mixture.
15. Combine the sugar and cinnamon.
16. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.
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