Friday, January 18, 2013

Kitchen Experiments: Cinnamon Sugar Dipped Blueberry Muffins



My husband loves muffins, especially blueberry muffins. I have never attempted to make homemade muffins, only the store bought packages. While not comparable taste-wise, I thought it would be too much work to attempt home-made. A friend at work brought in these a couple weeks ago and just by looking at them I could tell I wanted the recipe even if it was going to be more work. They had a delicious topcoat of cinnamon sugar and he even swore the recipe was easy.  He was right and they turned out delicious (thanks Kyle)! By they way, John approved and I got to use my new mixing bowls that the Johnson’s got us for Christmas. I love them!

 Cinnamon Sugar Dipped Blueberry Muffins

INGREDIENTS

2 cups unbleached all-purpose flour (10 ounces)
1 tablespoon baking powder
½ teaspoon table salt
1 large egg
1 cup granulated sugar (7 ounces)
4 tablespoons unsalted butter, melted and cooled slightly
1 ¼ cups sour cream (10 ounces)
1 ½ cups frozen blueberries
½ cup granulated sugar
½ teaspoon ground cinnamon
4 tablespoons unsalted butter

STEPS

  1. Adjust oven rack to medium position and heat to 350 degrees.
  2. Spray standard muffin tin with nonstick vegetable spray and set aside.
  3. Whisk flour, baking powder and salt in medium bowl until well combined. Set aside.
  4. Whisk egg in a second medium bowl until well combined and light-colored (about 20 seconds).
  5. Add sugar and whisk with egg vigorously until thick and homogeneous (about 30 seconds).
  6. Add melted butter in 2-3 steps, whisking to combine after each addition.
  7. Add sour cream in 2 steps, whisking just to combine.
  8. Add frozen berries to dry ingredients and gently toss to combine.
  9. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed (25-30 seconds). Do not over mix, batter will be thick and some flour spots may remain.
  10. Use a spoon or ice cream scoop to drop batter into greased muffin tin.
  11. Bake until light golden brown (25-30 minutes).  Rotate pan about half way through. Test by putting a tooth pick in center of muffin and if it comes out clean it is done.
  12. Invert muffins onto wire rack and let cool completely
  13. While muffins are cooling, mix sugar and ground cinnamon in small bowl and melt butter in a small saucepan.
  14. Take cooled muffins and dip top in butter and then in cinnamon/sugar mixture.
  15. Serve!

1 comment:

  1. I have got to make these! They sound AWESOME!

    ReplyDelete