To make miniature muffins, the baking time needs to be changed. I found that 19 to 20 minutes is sufficient. Any longer and the muffins will taste dry. Also, when making miniature muffins, there will be oodles! Down-sizing the recipe is an option BUT I have to be honest with myself here and say I have never been known to down-size anything. I believe true cooks are known for his and her attributes of sharing. I ended up with 5 dozen little muffins and I need to put a CAUTION note right here: Addictive and of Popable Size! You know the Ruffles potato chip commercial where they dare you to eat just one? Totally applies to these cute little muffins. I REALLY need to share and not have these sitting around in the house because my self-control is coming apart at the seams. . . .! But why cook if not to find the best recipes that are so good you can't forget them? I wonder if this fits in a martyr list?
On the weekends, it seems that each of us get a hankering for something to munch on while watching a movie or playing a game together, late at night. This time, we decided we were going to the Babylon A.D. movie on Saturday night. I kind of wished I had waited for the movie to come out on CD instead of wasting 8.50 on a movie ticket. The movie was fantastic for the first 3/4's of the movie and then it just ended. No explanations but the movie left us feeling like the directors ran out of money so they just buttoned it up and put a "the end" to the movie way ahead of time. The rest of the movie was incredible. Action packed and full of adrenaline rushing scenes. At least the little muffins were home waiting.
(adapted from Fine Cooking Magazine website)
For the muffins:
12 oz. (24 Tbs.) unsalted butter, warmed to room temperature
1-3/4 cups sugar
4 large eggs
1 lb. 11 oz. (6 cups) all-purpose flour
1 Tbs. plus 2 tsp. baking powder
1/2 tsp. baking soda
1-3/4 tsp. salt
1 tsp. ground nutmeg
1-2/3 cups milk
1/4 cup buttermilk
8 oz. (16 Tbs.) unsalted butter; more as needed
2 cups sugar ( I used extra-fine sugar)
2 Tbs. ground cinnamon
Put a rack in the middle of the oven and heat the oven to 350°F.
In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg.
Combine the milk and buttermilk. With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't over mix.
Grease and flour miniature muffin tins. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup.
Bake the muffins for 18 - 20 minutes or until firm to the touch and wooden toothpick inserted in the middle comes out clean.
Melt the butter for the dipping mixture. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.