Sunday, December 14, 2014
Some mornings are made for muffins.
Sunday mornings, in particular, seem like the perfect time to wander sleepily around the kitchen in your bathrobe, throwing ingredients together. As you feed the dogs and they head back to sleep, your muffins will be filling the house with the warm, tantalizing smells of cinnamon and, because it's the holiday and you happen to have some in the 'fridge, eggnog.
These particular muffins are delicious, dense and sweet but not cloying. They take five minutes to throw together and are highly adaptable to whatever is in your pantry. They don't make many, though, just eight goodly-sized muffins, so be prepared to double if you are feeding a crowd. They freeze well, so every morning can be Sunday morning.
Cinnamon Eggnog Crumble Muffins
For the muffins:
1 1/4 c. all-purpose flour (gluten-free blends work well here; try this recipe)
1/2 c. sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
1 egg yolk (or just add 2 full eggs, easy like Sunday morning)
1 teaspoon vanilla
5 tablespoons yogurt
splash of eggnog (or milk if you have accidentally consumed all of your eggnog)
1/2 c. sugar
1/2 c. all-purpose flour (gluten-free here, too, if needed)
1/4 cup melted/cooled butter
1 tablespoon cinnamon (you could use less if you want to, and maybe add in a pinch of nutmeg. Your kitchen. Your choice. You could also add pecans or some other kind of nut.)
Preheat oven to 350 degrees. Use muffin liners, or spray muffin tin with non-stick spray.
In a large bowl, mix together dry muffin ingredients. In a small bowl, whisk together wet muffin ingredients. Add wet to dry, and mix until combined. The mixture will be fairly thick, but if it seems too thick, add another splash of 'nog or milk. Spoon into prepared muffin tins.
For the topping, combine flour, sugar, and cinnamon. Add melted, cooled butter and mix with a fork. Top each muffin with a generous spoonful.
Bake for 15-20 minutes or until the muffins peek a golden brown top through the crumble. A toothpick inserted into a muffin will come out with crumbs sticking to it but not be wet.
Try to wait a couple minutes while they cool in the tins, then eat. Cool completely if you are planning to freeze. Fresh muffins keep well for three days, but they won't last that long.
(image is what I plan on doing after eating these)