Wednesday, June 18, 2008

Like the doughnut

You know what's EASY to photograph? Muffins.

The sole motivation for this was simply to make something EASY. Nothing is easier than cake. Easier still is a cake without icing. Hence, the muffin.

I was even looking for something simple in terms of ingredients. No special anything here, folks: butter, sugar, cinnamon, etc. It's so straight-forward, you could make it in your sleep. (But, seriously, don't do that; you'll burn the house down and I couldn't live with the guilt.)

I got the recipe from Williams-Sonoma (again). They have such adorable pictures next to all their recipes! It's hard not to just sit and browse until something jumps out at you. So I found these little muffins that the site correctly asserts taste just like cinnamon sugar cake doughnuts (but without the frying). They're especially good slightly warmed with a big glass of milk. Mmm, simple pleasures...

Source: Williams-Sonoma

For the muffins:

7 Tbs. unsalted butter, at room temperature
2/3 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. freshly grated nutmeg
1/2 cup buttermilk
1 1/2 tsp. vanilla extract

For the topping:

2/3 cup sugar
1 Tbs. ground cinnamon
6 Tbs. (3/4 stick) unsalted butter, melted

Preheat an oven to 350°F. Grease 9 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups one-third full with water to prevent warping.

To make the muffins, in the bowl of an electric mixer fitted with the flat beater, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and beat well until pale and smooth.

In another bowl, stir together the flour, baking powder, baking soda, salt and nutmeg. Add to the butter mixture in 2 additions, alternating with the buttermilk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy.

Spoon the batter into the prepared muffin cups, filling each three-fourths full. Bake until the muffins are golden, dry and springy to the touch and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins and let stand until cool enough to handle.

To make the topping, in a small, shallow bowl, stir together the sugar and cinnamon. Put the melted butter in another small bowl. Holding the bottom of a muffin, dip the top into the melted butter, turning to coat it evenly. Immediately dip the top in the cinnamon-sugar mixture, coating it evenly, then tap it to remove excess sugar. Transfer the muffin, right side up, to the rack. Repeat with the remaining muffins. Let cool completely before serving. Makes 9 muffins.

1 comment:

Patricia Scarpin said...

These look wonderful, Niki, and I love the pink in the back!