Recipe adapted from Serious Eats: Recipes: Posted by Anna Markow
I was such a slacker last week! No posts. I was enjoying the warmish weather, watching Game of Thrones, and saw Idina Menzel in If/Then on Broadway, which was great. I have promised a recipe for Lemony White Bean and Roasted Garlic Dip that I made for a series of health fairs called “Crunchy Carnivals” (which I will hopefully post by the end of the weekend). And I’m also working on a great recipe for Grilled Shrimp Summer Rolls for next week.
So I’m attempting to get back on track (strawberry shortcakes was posted a few days ago) with this delicious recipe for Apple Cider Spice Mini Muffins. I very slightly adapted them from a Serious Eats recipe posted by Anna Markow. Her recipe is awesome, and such a clever take on cinnamon sugar doughnuts. I just added some extra spice, buttermilk and lowered the cooking temperature a bit.
I made these muffins on Friday morning. In the afternoon I had a group of 1st grade boys playing at my house. It was like Superman swooping in at the speed of light. One minute there was a large plate of yummy muffins, and the next minute a gust of wind and a few sad crumbs. Needless to say I’ll be making more after I write this post. We’ll also make these muffins this week in kids cooking club.
2 cups all purpose flour
1-teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon ginger
½ teaspoon nutmeg
¼ teaspoon ground cloves
⅓ cup light brown sugar
½ cup apple cider
½ cup buttermilk
3 tablespoons butter, melted and cooled
5 tablespoons butter, melted
½ cup white sugar
2 teaspoons cinnamon
Pre-heat oven to 350 degrees.
In a medium sized bowl mix together the 9 dry ingredients, breaking up the clumps of brown sugar with your fingers. In a separate bowl, mix together the wet ingredients. Add the wet to dry ingredients and fold together, until just mixed. Do not over mix. Batter will be light and fluffy. Spray a mini muffin pan with cooking spray. Using a 1-tablespoon scooper (or 2 spoons), divide the batter and fill each cup ⅔ of the way. Bake about 10 minutes. Muffins should be springy to the touch.
With two bowls, use one for the melted butter and one for both the sugar and the cinnamon (mix together). When muffins come out of the oven, dip the tops into the melted butter, then dip into the sugar-cinnamon mixture and allow muffins to cool on a cooling rack.