I couldn’t sleep last night. We had our cast pizza party the evening before (from our melodrama Deadwood Dick) and I popped very small brownie into my mouth around nine o’clock, momentarily forgetting the important fact that if I consume chocolate (in any form) after, say, about supper-time, I won’t sleep that night. Dumb, huh? That means no hot chocolate for me in the evenings, and no chocolates or brownies or even chocolate-chip cookies, after about 6:00 p.m. Feh.
In the evenings, I have to ground my body against chocolate. Last night I forgot.
So naturally, I laid awake and thought about muffins: Amalia’s sugared-donut muffins, to be precise. I thought, during many sleepless hours, that perhaps you all would love to hear about those muffins. They are very special muffins, indeed.
Our daughter Amalia bakes these muffins quite often for Farmer’s Market in the summertime. She always makes a very large batch, and she usually sells every one. Those of us who live here only get one if she has problems with them tearing apart when she’s removing them from the pans. But why, oh why (I know you’re wondering, Gentle Reader) would anybody be lying awake thinking about these muffins, when she should be sound asleep?
Because, Dear Reader–they are just that good. Imagine a dense, moist muffin that has the consistency of a cake donut (that is to say, cakey), and further imagine (are you with me, here?) brushing that warm muffin with melted butter (yes, yes . . . ) and then rolling it in cinnamon-sugar. Now you can understand why I was thinking about sugared-donut muffins last night while I should have been sleeping.
So guess what–because you’ve hung with me through thick and thin, oohed and ahhed over my grandkids, looked at my photos and read my stories and have been genuinely kind to me–I’ll share the recipe with you. Yes! And then if you wake up in the middle of the night, you’ll have something new to think about! But make them, first. Promise.
- 1 cup unsalted butter, room temperature
- 1¾ cups granulated sugar
- 2-3 large eggs
- 6 cups unbleached flour
- 1 Tb plus 2 tsps baking powder
- ½ tsp baking soda
- 1¾ tsp salt
- 1 tsp ground nutmeg (freshly-ground is divine)
- 1⅔ cups milk
- ¼ cup buttermilk
- melted butter and cinnamon sugar
- Preheat oven to 350 degrees and generously grease muffin tins, including the surface between the cups to prevent muffin tops from sticking to the pan. (This is important, as you will see if you forget!)
- Cream butter and sugar together until light and fluffy. Beat in the eggs, set aside.
- Mix together dry ingredients, set aside.
- In a third bowl, combine milk and buttermilk and then (you guessed it) set aside.
- Alternately add flour mixture and milk mixture to the egg batter, starting and ending with flour mixture. Mix just until batter is smooth.
- Scoop enough batter into each muffin tin so that the batter is even with the rim of each cup.
- Bake 25 to 35 minutes until the muffins are firm to the touch. Remove from oven and cool just enough to be able to handle.
- Brush muffins with melted butter and roll in cinnamon sugar, and enjoy! Yum!
There you go! Easy as anything, and quite delightful!
- Emmett Lee: our first grandson
- Martin’s Last Ride