I love muffins. They are so cozy and warm and I find myself "popping the top" much like Elaine had done on Seinfeld (except I eat the stumps too). Similar to pancakes, the secret to a great muffin, besides using fresh ingredients, lies within the mixing. Overmixing can produce a rubbery, rather than fluffy, texture. And I suppose then, and only then could a muffin be called ugly!
Making Muffins, Step By Step
- For best results bring milk, eggs, and butter to room temperature.
- Whisk together dry ingredients in one bowl and wet ingredients in another.
- Make a well in center of dry ingredients.
- With a large rubber spatula, fold wet mixture into dry one, with few strokes as possible.
- Fill buttered muffin tins about three quarters of the way with batter. This leaves enough room for a crumb topping and makes muffins that are the right size for snacking.
You're Not So Ugly Snickerdoodle Mini Muffins
yield 2 dozen
10 T. (1 ½ sticks) unsalted butter, melted, plus more for the pan
1 c. sugar
1T. plus 1t. ground cinnamon
1 ½ c. flour
2 t. baking powder
½ t. salt
½ c. buttermilk
1 large egg
1. Preheat oven to 375°F. Butter a mini-muffin tin, and set aside. In a small bowl, combine ½ cup sugar and 1 tablespoon cinnamon; set aside.
2. In a large bowl, combine flour, baking powder, salt, and remaining teaspoons cinnamon; whisk to combine.
3. In a separate small bowl, combine 6 tablespoons butter, remaining ½ cup sugar, buttermilk, and egg; whisk to combine.
4. Using large rubber spatula, fold butter mixture into flour mixture; use no more than 10 strokes. The mixture should be lumpy.
5. Spoon 1 tablespoon batter into each prepared cup, and bake until tops are nicely golden, about 8 minutes. Remove from oven; let cool in pan 10 minutes before transferring to rack to cool
6. Dip top of each muffin in remaining 4 tablespoons melted butter and roll in reserved cinnamon mixture. Serve warm or room temperature.