I do 99% of my baking with Maddy now. This makes for a wonderful experience for both of us. I love that we can share this activity together in the kitchen and that surely these will be memories that as she gets older she will fondly look back on, as will I. However, baking with a nearly 3-year-old and usually a baby on my hip certainly has its challenges because despite her young age Maddy wants to help every step of the way. This can make things very interesting sometimes.
For instance, while making muffins this week things got a little harried. The moment I had deflected her attempt to skip ahead adding ingredients we weren’t quite read for just yet, she was into something else. Also during this muffin making project I actually did have Molly on my hip. So Maddy was holding the measuring cups as I scooped things in, at which point she would then dump the ingredients into the bowl. Just then the phone rang. It was Mike calling so figured I better answer that. As I tried to hurry him off the phone, I turned my back for a split second.
In that moment, I put down the phone and turned back around just in time to see Maddy dump the entire container of cinnamon into our dry ingredients. Gasp! Now, thankfully the cinnamon was 3/4 gone but there was still way more than the one teaspoon that the original recipe called for. I truly did gasp out loud and stood there for a few minutes stunned and not sure how to rectify the situation. So we decided to just go with it. We mixed all those dry ingredients together with our 1+++ teaspoon of cinnamon and called it a day.
I wasn’t quite sure what to expect as these muffins emerged from the warmth of the oven. Once they cooled a bit, we sampled them and I was pleasantly surprised to find that the overabundance of cinnamon did not ruin these muffins! They were wonderful in fact. Obviously the prominent taste here is the cinnamon and when it combines with the butter bits of pecan it’s a match made in heaven. Oh and that pecan we nestled on top there? Well that toasted up in the oven adding a deeper flavor to the pecan.
Despite the gross error in measurement, these muffins were a delight. So use as much or as little cinnamon as you like, it will still taste good!
One Year Ago: Lemon Ricotta Pancakes with Fresh Blueberry Sauce
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Cinnamon muffins scattered with butter bits of pecans.
- 6 tablespoons unsalted butter, melted and cooled
- 1 cup packed light brown sugar
- 1/2 cup whole milk
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon (or more if you like!)
- 1/2 teaspoon salt
- 1 cup pecans, chopped
- 12 whole pecans for garnish, optional
- Preheat oven to 400 degrees. Line a muffin tin with 12 paper liners.
- In a large bowl, whisk together the butter, brown sugar, milk and egg until combined well.
- In a medium bowl, whisk together the flour, baking powder, cinnamon and salt.
- Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
- Gently fold in the chopped pecans.
- Evenly divide the batter among 12 muffin cups.
- Top each muffin with one whole pecan, if desired.
- Bake for 25-30 minutes or until a tester inserted into the center of a muffin comes out clean.
Adapted from Epicurious