Saturday, October 12, 2013

Monkey Muffins

My goal with these muffins was to create something that tasted like a cinnamon roll but was individually portioned.  And then I realized that cinnamon rolls are already individually portioned...

So yeah, these taste like an inside out cinnamon roll that you can easily pull apart.  So easily that you can eat about 3 while debating with your husband about how much couch will actually fit into your living room (and not really sharing with him).

Monkey Muffins

makes 12-15 muffins


2 teaspoons instant yeast
1/4 cup warm water
3/4 cup lukewarm milk
1/4 cup granulated sugar
1 egg
1/4 cup melted butter
1 cup whole wheat flour
2 1/2 cups all purpose flour


1/2 cup melted butter
1/2 cup sugar
3 tablespoons cinnamon

In a large mixing bowl, combine: milk, water, sugar, butter and yeast.  Stir to combine.  Add in egg and whole wheat flour.  Stir in all purpose flour.  Dough will be thick.  Turn out onto a floured surface and knead until smooth and elastic about 7 minutes.  Alternatively, knead with the dough hook on your stand mixer for about 5 minutes.  Cover and allow to raise for about an hour.

Prepare a muffin tin (possibly 2) with muffin wrappers.  If you are not going to use muffin wrappers, grease the cups very well.  Once the dough is risen, turn out onto a floured surface and knead for a minute or two.  In a small bowl, melt butter for the topping.  In another small bowl, stir together sugar and cinnamon for the topping.

Tear off a small ball of dough and roll it in the melted butter, then in the cinnamon and sugar.  Put three sugar/cinnamon covered balls into each muffin cup.  Repeat until all the dough is used.

Cover with a clean towel and allow to raise for another hour.

Preheat oven to 350 degrees.  Bake muffins for 18-20 minutes.  Allow to cool and enjoy.

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