We got me a new muffin pan a few weeks ago and of course, I've been looking for a recipe I can make with it. This one had me at "chewy." Silly me forgot to take pictures of the prep but don't worry, I snapped numerous pics of the final product.
Mine came out looking fluffier and more muffin-looking than the pictures on Food.com. I'm pretty sure it's because I put too much batter in the muffin cups. I doubled the recipe and was supposed to have 22 pieces but only ended up with 18. This was no surprise to me since I make that mistake even with regular muffins. ;)
Getting the muffins out wasn't a huge task for me. Love this tin that I got for $5.97 at Walmart.
- 6 tablespoons unsalted butter + extra to brush on tin
- 9 tablespoons sugar
- 4 tablespoons water
- 2 teaspoon vanilla extract
- 1 teaspoon salt
- 10 tablespoons flour
- 1 teaspoon cinnamon
- Preheat your oven to 350°F.
- Mix in a bowl butter, sugar, vanilla and water until blended.
- Stir in flour and salt until well blended.
- Stir in cinnamon, or any other flavorings, maybe some M&M's, chocolate chips, almond extract, nuts etc. I used around 1/4 cup of semisweet chocolate chips and 1/4 of white choclate chips.
- Brush mini muffin tin with butter, drop batter into molds.
- Bake in oven for 16 minutes, this is what I did and I got a crunchy crust with chewy but a little fluffy centers.
- Set on wire rack and carefully take mini muffins out using a butter knife or spoon and transfer to serving plate.
- This made 18 out of the 24 mini muffin molds for me!