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Over The Top Muffins

These muffins combine everything I love about cinnamon rolls with everything I love about muffins to create a treat that I truly consider over the top!

BLOG POSTINGS > Desserts & Baking

Over The Top Muffins

by zirbirt

I love wet gooey cinnamon rolls and I love dry easy to carry cinnamon rolls. There is just no way around it, I love cinnamon rolls. I also love muffins. There is something about that slightly crisp exterior, and soft crumbly interior that just brings a solid smile to my face. Often I have dreamt, If only muffins and cinnamon rolls had a little more in common, that would be a snack I could truly call 'over the top'.

Well, I've finally realized my dream! Today, right here, I am going to make that perfect snack.. and enjoy the bliss of a truly over the top muffin experience.

But first.. lets talk muffins.

Home made muffins are pretty easy to make. The problem is they are easy to mess up. A proper muffin (in my opinion) has a nice crumbly rounded top, sort of like a lumpy mushroom. The outside of the muffin should have a small crunch to it, where the inside is wonderfully soft and a little crumbly, but not fall in your lap crumbly.

Many people try to make muffins and end up with either odd shapes, chewy interiors, strange textures, and just unhappy results. The problem is, there is just one trick to making a good muffin, and many people dont know it. The trick to a good muffin, is how you mix it.

When making muffins, I break the job into 3 key elements, and I use 3 bowls to do it... I call this the great muffin trinity, and its the basis for every type of muffins I make.

First a medium bowl for the dry ingredients. Then a smaller bowl for the wet ingredients. Finally another smaller bowl for the "filling" or additions. I always prepare all 3 bowls completely and separately. Then combine and cup all in one stage. I do this, to prevent over absorption, and of course over mixing.

Over the Top Muffins:

2 cups all purpose flour
3/4 cup granulated sugar
2 1/2 tsp baking powder
1/2 tsp salt

1 cup milk
2 eggs
1/3 cup oil
1 tsp vanilla

1/3 cup flour
1/3 cup brown sugar
2 tsp cinnamon
5 Tbs butter (cold and cut into pieces)
1/4 cup chopped walnuts
1/2 cup raisons

THE TOPPING (not part of the trinity above)
3 Tbs Butter (melted)
3 Tbs Milk
2 cups Powdered Sugar
1 tsp vanilla
1 pinch salt

I start by heating my oven to 425 degrees. Then I break out my medium and my smaller bowl and set them side by side. Leave the electric mixer in the cabinet, for this I will only be using a whisk, and a normal rubber spatula.

I also prepare my muffin pan and set it aside. This recipe will make 12 normal muffins or 6 jumbo muffins. To prepare the pan, I just spray it with cooking spray OR toss some cupcake cups in there.

Making the DRY

So first I toss my dry ingredients (flour, sugar, baking powder, and salt) into the large bowl. Sugar is included in the dry ingredients, which is odd because in most baking you include it with the butter.. but with muffins, that isn't the case.

Once everything is in the bowl, I just mix it with my whisk, then form a sort of crater in the middle... and the dry is ready. I set it aside.

Making the WET

I add all my ingredients (milk, eggs, oil and vanilla) to the smaller bowl.. and stir with a whisk until they are fully combined.

Now, I set both the wet and the dry aside. I DO NOT COMBINE THEM YET... I just set them aside...

and move on to the filling.

Making The Filling

I break out another smaller bowl, and add in 1/3 cup flour, 1/3 cup brown sugar, and 2 tsp of cinnamon.

You can use a pastry cutter or two butter knives to combine all this, but I personally just like to use my finger tips. I just get in there and pinch and pinch until I no longer feel any solid lumps of butter.

Now I just toss in my walnuts and my raisons...

and mix it all together.

That's it, my filling is done. Now I have my trinity ready to roll. My over is preheated, my pan is prepared...

Ok, so now comes the hard part. Combining all of this into a working muffin batter.

To do that, I pour the wet into that crater I formed in the dry.

I use my rubber spatula and I DO NOT MIX... I simply slide the spatula down on the side of the mixture.. until it curves into the bottom of the bowl. I lift and fold the dry stuff from the bottom of the bowl up to the center wet stuff. I rotate the bowl, and do it again. I keep doing this until everything looks wet and lumpy.

Then I pour in my filling

Using the side of my spatula, I cut the filling into the batter, and swirl it a little bit. Again, I do not stir. I do not want to lose my precious lumps.

I then completely fill each muffin cup, using a soup spoon.

This goes into my 425 degree oven, for about 20 minutes (I check them after 15)... until they are firm and spring back up when I touch them.

while these are baking, I melt 3 Tbs of butter.

To that, I add 3 Tbs of milk and 1 tbs of vanilla and a dash of salt.

I whisk that together, then add in 2 cups of powdered sugar, and whisk until fully combined.

once my muffins are done, I pull them out of the oven and let them sit for about 10 minutes.

After about 10 minutes, the muffins are still warm, but not hot. At this point, I use a soup spoon to drop some of that glaze right on top... and I just let it ooze naturally wherever it wants to go.

When these cool that glaze will firm up nicely.

So, all that is left to do... is eat!

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