I could not be happier with how well our pre-parade brunch turned out. I baked my favorite cinnamon-sugar muffins (sooo delicious, I ate one before I even put the topping on). They are from the Williams-Sonoma cookbook "Muffins." I always made them for Parade Day because of the buttermilk. Now that I bake so much it isn't uncommon for buttermilk to be in the house (I love to use it when baking my cakes), but before it wasn't that way at all. You would never find buttermilk in my fridge, except for March when I would buy it to bake soda bread. By now these muffins have firmly established themselves as a part of my tradition, and they are always a HUGE hit. I had some extra for the post-parade party and Hubby's cousin's little daughter liked them so much she asked for one for the road! If that's not a compliment, I don't know what is.
Here is the recipe:
Cream butter and sugar on medium until light and fluffy.
Add egg. Beat well until pale and smooth.
In a separate bowl stir flour, baking powder, baking soda, salt and nutmeg.
Add half of the dry mixture.
Mix in buttermilk and vanilla.
Add remaining dry mixture.
Stir until everything is just moistened- batter will be slightly lumpy.
Fill greased muffin tin 3/4 of the way full.
Bake until golden, dry, and springy to the touch- 20-25 minutes. A toothpick will come out clean.
To make topping, melt butter in a small bowl. Stir sugar and cinnamon in another small bowl. Dip the top of each muffin in butter and then in the cinnamon-sugar.
These muffins are just so good. They paired perfectly with our other main brunch offering: make-your-own "egg muffins." You prep the eggs just like you would if you were going to scramble them- with a bit of milk; I would recommend at least two eggs per adult. Then you pour the egg-milk mixture into a greased muffin pan and everyone gets to add in the "fixin's" they like best! Some of our favs are chopped bacon, Taylor Ham (AKA pork roll), red/green/yellow/orange peppers, onions (not me, but every other adult in my family), grated cheddar cheese, ham... you get the idea. Oh, if you are a ham steak fan, you can have it for dinner earlier in the week and the leftovers are perfect for this- a little bit goes a long way. But you can really get creative, and (best of all) each person gets their eggs just the way they like them!
Sometimes I wonder why he puts up with my nonsense! Enjoy!
Here is the recipe:
- For muffins
- 7Tbs butter, room temp
- 2/3C sugar
- 1 large egg
- 1 1/2C flour
- 1 1/2tsp baking powder
- 1/2tsp baking soda
- 1/2tsp salt
- 1/2tsp nutmeg
- 1/2C buttermilk
- 1 1/2tsp vanilla
- For topping
- 2/3C sugar
- 1Tbs cinnamon
- 6Tbs butter, melted
Cream butter and sugar on medium until light and fluffy.
Add egg. Beat well until pale and smooth.
In a separate bowl stir flour, baking powder, baking soda, salt and nutmeg.
Add half of the dry mixture.
Mix in buttermilk and vanilla.
Add remaining dry mixture.
Stir until everything is just moistened- batter will be slightly lumpy.
Fill greased muffin tin 3/4 of the way full.
Bake until golden, dry, and springy to the touch- 20-25 minutes. A toothpick will come out clean.
To make topping, melt butter in a small bowl. Stir sugar and cinnamon in another small bowl. Dip the top of each muffin in butter and then in the cinnamon-sugar.
These muffins are just so good. They paired perfectly with our other main brunch offering: make-your-own "egg muffins." You prep the eggs just like you would if you were going to scramble them- with a bit of milk; I would recommend at least two eggs per adult. Then you pour the egg-milk mixture into a greased muffin pan and everyone gets to add in the "fixin's" they like best! Some of our favs are chopped bacon, Taylor Ham (AKA pork roll), red/green/yellow/orange peppers, onions (not me, but every other adult in my family), grated cheddar cheese, ham... you get the idea. Oh, if you are a ham steak fan, you can have it for dinner earlier in the week and the leftovers are perfect for this- a little bit goes a long way. But you can really get creative, and (best of all) each person gets their eggs just the way they like them!
Once everyone has added their toppings you just pop the muffin tin in a 350 degree oven for about 20 minutes. They will puff up really big while they cook, but as the eggs cool they come down to as pictured above. I would recommend putting a toothpick in one or a chalk mark on one corner of the pan- you don't want to mix up everyone's eggs. I would be very unhappy biting into one of Hubby's onion filled eggs!
Speaking of Hubby, he likes his with ketchup. He was just about to eat when I made him pause so I could take a picture for you all:
Sometimes I wonder why he puts up with my nonsense! Enjoy!
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