Saturday, October 29, 2011

Cinnamon Chip Muffins

Muffins are a big hit with everyone in our household. They are a favorite after school snack for the kids and mom loves them with a piping hot latte or tea.
Super easy. These muffins  remind me of individual coffee cakes. The crumb is very tender. The cinnamon and freshly grated nutmeg is just right. 

I found this product called cinnamon flav-r-bites at King Arthur Flour a great place to buy flours, sprinkles, decors, flavorings, anything for baking really. So these were the inspiration for this recipe. 

One thing that is so important when making muffins is to not over beat the batter.

I learned this lesson in food science class in college and even vaguely remember doing a report on muffins and leavening. However it was the time another stylist sternly told me about muffin mixing that really hit it home for me. I knew over mixing was bad it produced a pointed top and could lead to nasty tunneling in the crumb. But on this particular job the stylist I was assisting was not sure I knew that and upon my mixing looked over my shoulder to tell me to stop mixing the muffins. I got it. She was a perfectionist and wanted perfect muffins and she was unsure of my ability to do so. So this lesson was brought home and the muffins were photo ready that day so many years ago. 

Cinnamon Chip Muffin Recipe-makes 12

8 Tbsps unsalted butter, room temp
2/3 cups sugar
1 lg egg
1 1/2 cups all purpose flour
1/2 tsp soda (baking)
1/2 tsp kosher salt
1/2 tsp freshly grated nutmeg
1/4 cup king arthur cinnamon flav-r-bites
1/2 cup buttermilk
1 1/2 tsps vanilla

**cinnamon sugar made with 2/3 cups sugar and 1 Tbsp cinnamon for topping.
I always have this on hand in a shaker jar for cinnamon and french toast

Preheat oven to 350 degrees F. Line muffin tin with paper liners.

Cream butter and sugar until light and fluffy about 2 minutes. Make sure butter is at room temperature. Add egg.

In another bowl mix the dry ingredients flour, baking powder and soda salt,nutmeg. You can put them through a strainer to sift or whisk when all together. Then add cinnamon chips.

Add vanilla to buttermilk.

Add flour mixture and buttermilk mixture to the butter alternating between the two and starting and ending with flour. Be sure to do this step by hand and only mix until incorporated no more. Actually you can have a slight bit of flour unmixed and you will be fine.

Put batter in muffin tins sprinkle with cinnamon sugar and bake for approximately 20 minutes.

When done muffins should be golden brown. Leave cool in tin about 5 minutes on cooling rack and then take them out of pan and let finish cooling on the rack. Otherwise the muffins will steam in the tins and get soggy. 

Note: I have no affiliation with King Arthur Flour I just blog about things I like.

The End

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