Every Monday, I watch the Bachelor with a group of friends. Though the drunken drama of the Bachelor is extremely entertaining to watch, we all know that what we are REALLY showing up for is the food. These Bachelor viewing sessions seem more like an excuse to get together and gorge on snacks than an actual desire to watch the show. Britt’s sob-fests and Kelsey’s creepy “panic attacks” did provoke a lot of laughter, though.
Typically, the dishes we bring fall into two food groups: cheese and sugar. If anyone doesn’t like the idea of a dinner that consists of copious amounts of melted cheese and dessert, then you probably shouldn’t be reading this blog.
Anyway, the Bachelor season finale was this past Monday night, and I could not for the life of me decide what to make. I knew I had to make something sweet since everyone else was bringing something cheese-based– Samantha brought baked Brie, Whitney made cheesy sausage english muffins, and Christine brought buffalo chicken dip. (See, I told you.)
Though I normally gravitate towards chocolate desserts, I was in the mood for something with cinnamon that particular day…probably due to the Biscoff cookies that I scarfed down on my Monday morning flight. (Reason #1 to fly Delta) I decided upon these brown butter dipped (or should I say DUNKED) cinnamon sugar muffins, because lets be honest. Brown butter is amazing. You could dip a piece of cardboard in brown butter and serve it as dessert–it’s that wonderful. These muffins taste like donut holes (which I associate with eating at the beach…does anyone else have that connection?), even though they aren’t fried. Which basically makes them healthy…right?
I made mini-muffins because they are cute and easy to snack on, but you could make bigger muffins or muffin tops too! Or, if you have a donut pan, you could make these donut muffins into donut donuts.
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ½ cup white sugar
- ⅓ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon real vanilla extract
- ½ cup buttermilk
- ½ cup granulated sugar
- 1½ tablespoon cinnamon
- ½ cup unsalted butter
- Preheat oven to 350°F. Butter muffin tin or line cups with liners (makes approximately 36 mini or 12 large)
- Combine cinnamon and ½ cup sugar in a small bowl. Set aside.
- Whisk together flour, baking powder, baking soda, salt and nutmeg.
- In a large bowl, beat softened butter and sugar together until light and fluffy. Approximately 2 minutes. Add egg and vanilla and beat until combined.
- To the wet ingredients, mix in ⅓ of flour mixture. Then add ½ of the buttermilk. Repeat again until you add the last ⅓ of the flour mixture. Mix until combined. Do not over mix.
- Spoon mixture into prepared muffin tin. Bake mini muffins for 11-12 minutes and large muffins for 20- 22 minutes.
- While muffins are baking, make the brown butter. In a small saucepan, melt 6 tablespoons butter over medium heat. Once melted, continue to cook, stirring frequently. The butter will begin to bubble/froth. Continue to stir until brown specs begin to form on the bottom of the pan. The butter will start to smell nutty. Remove from heat, being careful not to burn! Place on a cool surface.
- Muffins will appear light in color with slight golden brown around the rim when done. A toothpick will come out clean when inserted into the center. Remove from pan and let cool for just a couple of minutes.
- While still warm, dip the muffins into the brown butter (making sure to pick up the flavorful specs at the bottom of the pan.) Carefully roll the muffin in the cinnamon sugar. Set on wire rack to cool and dry. Repeat with remaining muffins.