I should warn you - these muffins are insanely dangerous, and should only be made if you have a large group of people who will eat them for breakfast. Otherwise, you may end up eating them all yourself, and this is the kind of recipe that, considering the amount of fat and sugar, you really shouldn’t. Consider yourself warned.
But look at how delicious they look! I mean really, who can resist?!
Anyway, as most muffin recipes, these require flour, sugar, baking powder, eggs, butter, salt, milk, and also a bit of nutmeg. I forgot to include the milk in the photo. Whoops.
First thing is of course, to mix all the dry ingredients together (including the sugar).
Next add the butter, which you need to melt first. Fair warning - watch your butter! I stupidly looked away while the butter was in the microwave and it exploded all over the interior. I cannot stress how unpleasant it is to clean melted butter out of a microwave.
Then the eggs, which you should mix together before pouring them in.
Then the milk (it’s at this point that I realized I forgot to take out the milk - once I realized how gloopy the mix was - in my defense, I got up super early to make these muffins for Marc before he had to leave for work).
Stir until just combined. It is extremely important that you don’t overmix the batter, otherwise the muffins will be hard and yucky.
Pour the contents evenly into a muffin tin. I have silicon muffin tins, which I wouldn’t recommend. They’re super floppy. However, I will say they’re nice because you don’t have to pre-grease them. Actually from what I read, you should never oil or grease any silicon baking gear, because it will discolor them and make them gross, essentially. However, if you don’t have silicon, obviously grease your muffin tins ahead of time!
Put the muffins in at 350°F or 180°C for 20-25 minutes (seems to take my oven exactly 22 minutes at 180°C). While you’re waiting, get the topping together - melt even more butter in the microwave, and mix some sugar and cinnamon together in a small bowl (big enough to fit one muffin in at a time).
Once I pull out the muffins, I check that they’re done by putting a toothpick through the middle - if it comes out clear, then they’re done. Mine look weird and slanty because of me trying to flop the silicon inside the oven. At least, that’s what I keep telling myself.
Now this is where these muffins become truly evil. As if all the butter sugar, and milk in the muffins weren’t enough, after you let the muffins cool for 5 minutes so you can handle them without burning your fingers off (or hey, if you’re like my Dad and have asbestos hands, go ahead and handle them immediately - but don’t say I didn’t warn you!), you dip these beautiful muffins in more butter.
Then you roll them in cinnamon sugar.
Oh god, I think I can feel my arteries clogging and diabetes might be knocking at the door.
You can ask my husband though - they’re totally worth it. He got SO excited when he saw I had these out on the table for him.
You could make these slightly less evil by only dunking the muffin tops in butter and cinnamon sugar, but where’s the fun in that?
Recipe: crack muffins
Ingredients, for the muffins:
- 2/3 c. (151 g.) butter
- 1 c. (240 ml) milk - just about any milk works, I’ve used both 2% and whole in the past and didn’t taste a difference
- 2 eggs (leave them out over night so they can get to be room temperature)
- 1 c. (200 g.) white sugar (sucre à poudre)
- 3 c. (390 g.) all purpose flour (farine de blé type 55)
- 1 T. (10 g.) baking powder (levure chimique)
- 1 t. (1 cuillère à café) salt
- 1/2 t. (2 pincées) of nutmeg (muscade)
Ingredients, for the topping:
- 1/2 c. (113 g.) butter, melted
- 1 c. (200 g.) white sugar
- 1 1/2 t. (1 cuillère à café généreuse) of cinnamon (cannelle)
1. Preheat the oven to 350°F or 180°C. If you have non-silicone muffin tins, grease them butter or cooking spray.
2. Melt the butter in the microwave. While waiting, mix all the dry ingredients together well in a medium-sized bowl. Also mix the eggs together in another small bowl.
3. Pour the melted butter, mixed eggs, and milk into the bowl with the dry ingredients. Mix until they just come together - don’t be afraid of lumps! Whatever you do, you do not want to overmix.
4. Evenly distribute the batter into 12 muffin cups. Put in a pre-heated oven for 20-25 minutes, until a toothpick comes out clean.
5. While waiting for the muffins to finish, melt the butter and mix the cinnamon sugar together in 2 separate bowls.
6. Once the muffins are out of the oven, let them sit in the muffin tins for about 5 minutes so they can cool slightly. Right before using the melted butter as the topping, make sure to give it a good stir.
7. With each muffin, dip in melted butter, then roll in cinnamon sugar. Put them either on a plate or a cooling rack (I don’t have a cooling rack - a plate worked just fine for me).
8. While these muffins are delicious at any time, they are ESPECIALLY amazing when they have just come out of the oven. Enjoy them with a big glass of milk!
9. Try not to eat them all and fall into a sugar coma.