Cinnamon Butterscotch Muffins
This is really a King Arthur recipe that I somehow stumbled across when I was looking stuff up online. They call these muffins "Simply Sinful Cinnamon Muffins" which is really a mouthful, so I renamed them Cinnamon Butterscotch Muffins. I think I misread the substitution for the cinnamon filling so the cinnamon flavor in these was really underwhelming. Actually, everything about these was really underwhelming. They tasted okay, but were really dense and none of the flavors really packed much a punch (probably because I made a mistake on the filling). I pretty much followed the recipe to a "T", only leaving out the pecans so that my boyfriend didn't die. The muffins stuck to the muffin papers, even though I also sprayed them with non-stick spray. I think next time I will try making these as a bread instead.
At least they looked cool!
Cinnamon Butterscotch Muffins
Recipe from King Arthur
Topping
1/3 cup brown sugar, packed
1/4 cup diced pecans
1/4 cup rolled oats
1/2 cup King Arthur Unbleached All-Purpose Flour
3 tablespoons soft butter
Filling
1/2 cup Baker's Cinnamon Filling mix*
3 to 4 tablespoons water
*Or substitute 3 tablespoons butter, 1/2 cup brown sugar, and 1 1/2 tablespoons ground cinnamon for the Baker's Cinnamon Filling mix and water.
Batter
1/2 cup (1 stick) butter, melted
3/4 cup milk
2 large eggs
1 3/4 cups King Arthur Unbleached All-Purpose Flour
1/2 cup rolled oats
2 tablespoons Signature Secrets(r) Culinary Thickener or cornstarch
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup cinnamon chips or butterscotch chips
Preheat your oven to 400°F. Line a 12-cup muffin pan with cupcake papers, or grease it lightly.
Prepare the topping by mixing the ingredients together until crumbly. Set aside.
Prepare the filling by mixing the Baker's Cinnamon Filling with enough water to make filling with a soft, pudding-like consistency. Set it aside.
To make the batter: In a large bowl, whisk together the melted butter, milk, and eggs. In a separate bowl, whisk together the dry ingredients, including the chips. Add the dry mixture to the liquid, stirring just until combined.
Divide half the batter evenly among the muffin cups. Dollop 2 teaspoons cinnamon filling onto each muffin, then top with the remaining batter. Sprinkle with topping, pressing it in lightly.
Bake the muffins for 20 to 25 minutes, or until they're golden brown. Remove them from the oven, and wait 5 minutes before transferring them from the pan to a rack to cool. Yield: 12 muffins.
Anyone else have "meh" results with KA recipes? I'm hardly a professional, but pride myself on making things from scratch and trusting that they'll come out the way they're supposed to AND taste good. Is it just something I'm doing wrong are all KA recipes underwhelming?
As always, make sure you check out my blog, Elfie's Edibles!
At least they looked cool!
Cinnamon Butterscotch Muffins
Recipe from King Arthur
Topping
1/3 cup brown sugar, packed
1/4 cup diced pecans
1/4 cup rolled oats
1/2 cup King Arthur Unbleached All-Purpose Flour
3 tablespoons soft butter
Filling
1/2 cup Baker's Cinnamon Filling mix*
3 to 4 tablespoons water
*Or substitute 3 tablespoons butter, 1/2 cup brown sugar, and 1 1/2 tablespoons ground cinnamon for the Baker's Cinnamon Filling mix and water.
Batter
1/2 cup (1 stick) butter, melted
3/4 cup milk
2 large eggs
1 3/4 cups King Arthur Unbleached All-Purpose Flour
1/2 cup rolled oats
2 tablespoons Signature Secrets(r) Culinary Thickener or cornstarch
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup cinnamon chips or butterscotch chips
Preheat your oven to 400°F. Line a 12-cup muffin pan with cupcake papers, or grease it lightly.
Prepare the topping by mixing the ingredients together until crumbly. Set aside.
Prepare the filling by mixing the Baker's Cinnamon Filling with enough water to make filling with a soft, pudding-like consistency. Set it aside.
To make the batter: In a large bowl, whisk together the melted butter, milk, and eggs. In a separate bowl, whisk together the dry ingredients, including the chips. Add the dry mixture to the liquid, stirring just until combined.
Divide half the batter evenly among the muffin cups. Dollop 2 teaspoons cinnamon filling onto each muffin, then top with the remaining batter. Sprinkle with topping, pressing it in lightly.
Bake the muffins for 20 to 25 minutes, or until they're golden brown. Remove them from the oven, and wait 5 minutes before transferring them from the pan to a rack to cool. Yield: 12 muffins.
Anyone else have "meh" results with KA recipes? I'm hardly a professional, but pride myself on making things from scratch and trusting that they'll come out the way they're supposed to AND taste good. Is it just something I'm doing wrong are all KA recipes underwhelming?
As always, make sure you check out my blog, Elfie's Edibles!