Happy Friday! Wouldn’t these muffins just brighten up your Saturday? I think they would. Best part? They are so fast to make and so very delicious.
I have dubbed these crack muffins. You can’t stop at just one.
First thing you need to remember when making these muffins. Put your stand mixer away.
I know, I know. It’s hard to do. But it’s so important that these are not over-mixed. Honest. If you over-mix these, then they taste boring. If you do it right, I promise you, it will be worth your morning.
Here’s how to make it!
recipe adapted from Velvet Lava
For the muffins:
1/3 c. butter, cut into cubes
1/2 c. sugar
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1 egg, room temperature and beaten
1/2 c. milk
For the topping
1/4 c. sugar
1/2 c. butter, melted
2 tsp. cinnamon
Preheat oven to 350.
In a large bowl, mix dry ingredients. Important! Using your hands, massage the butter into the dry ingredients. Do this until the butter is in smaller bits. Slowly, using a rubber spatula or wooden spoon, mix in the milk and egg until just combined.
Scoop into a greased muffin tin. Bake for 18-20 minutes. Let sit for a minute, then remove from the muffin tin to a cooling rack.
To top the muffin, melt the butter. In a separate bowl, combine the sugar and cinnamon. Dip the top of the muffin into the butter and then dip the muffin into the sugar/cinnamon mixture. Get it good and covered!