Recipe: The Best Muffin You've Ever Eaten

I am obsessed with Pinterest. My Sweet Tooth board alone has 85 pins. And yet, ask me how many of those recipes I've actually made? Apparently, I like thinking about food more than actually making it sometimes.

But when the Mr. was off watching football the other night (sigh, is it Fall already?!), I was finally feeling bored enough motivated to try something from Pinterest. I'd had my eye on these French Muffins for ages, and they only required ingredients I had on hand. Bingo!

These little babies were ridiculous! So easy to make and imminently scarfable. Muffins all too often nearly choke you with their cakey dryness. But when warm, the insides of these muffins are oh so soft, and the buttery cinnamon sugar exterior is just as wonderful as you'd imagine.

I found some tips on properly storing muffins here, and opted to leave two out under a clean towel for the following day's breakfast, and stored the rest in a sealed container lined with paper towels. Worked like a charm and taste just as good when nuked for 10 seconds as they did fresh baked!

French Muffins
Adapted from Velvet Lava


Muffin
1/3 cup butter, melted
1/2 cup sugar
1 room temperature egg
1 1/2 cup all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 cup milk or almond milk

Topping
1/2 cup sugar
1/2 cup butter, melted
1 tsp. cinnamon

Preheat oven to 350F.

Sift together dry ingredients in a large bowl. Add wet ingredients and stir just until combined, being careful not to over-mix. Spray muffin pan with cooking spray. I used a baking one with flour in it. Scoop batter into muffin tins, filling up about 2/3 of the way. This recipe should make 8-12 muffins depending on the size of the tin. Start keeping an eye on them 20 minutes in. The recipe I adapted from said 20-25 minutes. Mine took 30. You're looking for them to be just a bit golden at the edges.

For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. While still warm, dip the muffins in melted butter, then dip them in the cinnamon sugar. Devour and silently thank me.