Cinnamon Buttermilk Mini Muffins

November 6, 2015

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Indian summer is a period of unseasonably warm, dry weather that sometimes occurs in autumn in the Northern Hemisphere.

So….did I hear someone say “Indian Summer”? Because that is what we’ve got going on around here! Good grief! Here it is November and tomorrow it is supposed to hit 80°F! Let me tell you it is super bizarre seeing folks running around in shorts with all that lovely Fall foliage as their backdrop. And although most people seemed thrilled with the weather, it kind of makes me a bit uneasy. I’m afraid it portends no Fall whatsoever. One day it will be 80° F and with little notice at all, besides my head exploding as it usually does with big swings in temperature, the mercury will crash down to freezing. I hope I’m wrong. I love autumn and would like to get in a few brisk jacket days and bonfires before I’m buried in layers of wool!

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Luckily these Cinnamon Buttermilk Mini Muffins are great no matter what the temp, though the cinnamon and nutmeg flavors do give them a very Fall-type vibe. Though I must confess, no matter what the season, I just can’t get enough of them.

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These little muffins are kind of like a cross between a doughnut and a muffin. The batter is actually a doughnut batter, but then these muffins are baked, not fried. The buttermilk makes them oh so moist and tender. And the cinnamon/sugar coating is not only delicious and crunchy but also adds to the doughnut-ness of this treat. Now you can make these muffins full-sized, but I love to bake them in a mini muffin pan. The mini muffins are just the right size to pop straight into your mouth. You know, like a doughnut hole. And being so pint-sized, you won’t feel as guilty when you have more than one….Oh and believe me you will!

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Cinnamon Buttermilk Mini Muffins

  • Servings: 30 mini muffins or 9-11 full-sized muffins
  • Difficulty: easy
  • Print

Recipe from: Williams Sonoma

Ingredients: 

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

For the topping:

  • 2/3 cup sugar
  • 1 Tablespoon ground cinnamon
  • 6 Tablespoons (3/4 stick) unsalted butter, melted

Directions:

Preheat an oven to 350°F. Grease a mini muffin or standard muffin tin with butter or butter-flavored nonstick cooking spray; fill any 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.

Enjoy!

Cinnamon Buttermilk Mini Muffins brought to you by: Runcible Eats (www.leaandjay.com)


Cinnamon Vanilla Bean Ice Cream

November 18, 2014

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Brrr! Is it cold! Seems the Polar Vortex is upon us. And simply everyone I chat with wants to tell me how terribly cold this Winter will be. Better stock up on the snow shovels, de-icer pellets and re-stock the liquor cabinet. (Hey…shoveling snow can be very thirsty work…) I’m sure the last thing you want to hear about is a summery dessert classic like ice cream. But you might want to reconsider. Don’t be too hasty. Because what I’ve got here is Cinnamon Vanilla Bean Ice Cream.

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This delicacy, with its warm Fall cinnamon flavor, is just what you need. Not only does it taste dreamy all on it’s own, but it will also perfectly compliment all of those lovely apple-y, maple-y Fall desserts you’ve been making. I made a big batch of it up a couple weeks ago and we’ve enjoyed it with our Apple Cider Donut Cake as well as our Apple Cider Glazed Donut Bread Pudding. Yum! And although a naked scoop of it is fantastic, I was feeling a bit naughty one night and heated up a bit of that Salted Caramel Sauce I’ve told you about and drizzled that over the top. Oh. My. God. Completely irresistible.

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So don’t be so quick to turn up your nose at ice cream this winter. It’s not like you’ll be eating it standing outside in the middle of a snowpocalypse. You’ll be curled up on your sofa, all cozy under some blankets next to a roaring fire, enjoying a big old bowl of this Cinnamon Vanilla Bean Ice Cream.

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Cinnamon Vanilla Bean Ice Cream

  • Servings: 2 quarts
  • Difficulty: easy
  • Print

recipe from: The Foodie Affair

Ingredients:

  • 2 egg yolks
  • 1 cup granulated sugar
  • 2 teaspoons cinnamon
  • 1 vanilla bean pod, split in half or 1 teaspoon of vanilla bean paste
  • 2 cups whole milk
  • 2 cups heavy cream

Directions:

In a small bowl lightly beat egg yolk and set aside.

In a medium saucepan, stir in sugar, 1 cup of the milk and add the eggs. Cook over low heat stirring frequently until is begins to thicken slightly. Whisk in all remaining ingredients; milk, cream, vanilla pod, cinnamon, and continue to cook until the ingredients coats the back of the spoon.

Remove from heat and put in a container that the ingredients can cool in. Place plastic wrap directly on the mixture to prevent a film from forming. Chill in the refrigerator for 2 hours.

Remove vanilla bean pod and pour cold mixture into prepared frozen ice cream insert and process according to manufacturer’s directions.

Enjoy!

Cinnamon Vanilla Bean Ice Cream brought to you by: Runcible Eats (www.leaandjay.com)

 

 

 


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