Yum. Yum. Yum. That is what comes to mind with these muffins. They should have a halo over their shiny sugary little heads, they are so perfect and angelic. Moist, melt in your mouth.....*sigh*...yum.
I will be the first to admit that I have had muffin troubles in the past, so I have put my brownie quest aside for now, and have ventured out on a new journey to find some really perfect muffin recipes. This recipe was originally for French Breakfast Muffins (and I sincerely apologize that I do not know which blog I found it on;) I'm sure it was great as it was, but I really wanted to change it up so that...well, uhhh...so that I could call them Snickerdoodle-Chip Muffins. Silly, I know, but still...yum.
1 stick butter, divided
1/2 c. milk
1 healthy glug of vanilla
1 1/2 c. flour
1/2 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. cinnamon
6 oz. chocolate chips (I used semi-sweet because that was what I had, but next time I will make them with milk chocolate)
Melt 1/3 c. butter in a microwave safe bowl. Whisk in milk, egg, and vanilla. In a large bowl, combine flour, sugar, baking powder, salt, nutmeg, cloves, and cinnamon. Stir in wet ingredients until just combined. Add in chocolate chips.
In a greased muffin tin, scoop batter equally into 9 portions. Bake for about 15 minutes, or until a toothpick poked in the center comes out clean.
For the topping, mix 1/3c. sugar, a heaping 1/4 tsp. cinnamon together in one bowl. In another bowl, melt remaining butter. Take warm muffins and dip them first in the butter, and then in the sugar.
Trophy Cupcakes Event At Williams-Sonoma
6 hours ago