Some of the recipes that I come across may have ingredients that are a challenge for me to find. Sometimes it is due to my region. Of course, I don’t expect to find certain tropical fruit or ingredients in my neck of the woods. But there are some things that I can’t find no matter how hard I look. One of the ingredients that I kept coming across recently is Mixed Spice. I couldn’t find it so I decided to look up the ingredients and see what was in it. Apparently there are many recipes out there, quite a variety actually. I decided to make my own version to share with you all. I got myself a neat little jar to keep it in.
I don’t get many requests from my husband like this, but he asked if he could take some muffins to work to share with his colleagues. He is well aware of my #MuffinMonday fix, and knows that unless the week is lost due to an extremely hectic schedule, muffins shall be made! He and his co-workers work really hard, and for long hours on rotating shifts. It’s very hard on their bodies and affects their sleep pattern. I was more than happy to send this weeks #MuffinMonday goodies for a break time treat! It’s the least I could do for such hard-working guys
Today’s #MondayMuffin recipe is adapted from Culinary Concoctions by Peabody. This is my first time making snickerdoodle anything. The ingredients looked great but rolling the batter in cinnamon sugar seemed hilarious to me. Couldn’t wait to give it a try! I didn’t make too many changes as I really wanted to keep it simple. I did however, add a topping that somehow just went so well with these muffins. I also believe that this topping made this muffin “a cupcake in disguise”. This has got to be one of the best muffins I’ve tried. (Do I say that every #MuffinMonday?) Seriously, this muffin is moist, delicate, and needed more frosting! I purposely made a small amount of frosting to adorn these muffins. It’s all about control, especially during the holiday season!
Snickerdoodle Muffins with White Chocolate Cream Cheese Frosting
Snickerdoodle Muffins with White Chocolate Cream Cheese Frosting for #MuffinMonday
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Using standard sized paper liners, this recipe yields 21 muffins
2 Sticks Unsalted Butter
1 Cup Granulated Sugar
2 Tsp Vanilla
3/4 Tsp Baking Powder
3/4 Tsp Baking Soda
3/4 Tsp Cream of Tartar
3/4 Tsp Allspice
1 1/4 Cups All Purpose Flour, Unbleached
1 Cup Whole Wheat Pastry Flour
1 1/4 Cup Sour Cream
For rolling (see steps 4 & 9):
1/2 Cup Granulated Sugar
1 Tbsp Cinnamon Powder
1/2 Package Cream Cheese (4 oz), softened
2 Tbsp Confectioners Sugar
2 Tbsp Whipping Cream
1/2 Cup White Chocolate Chips
Preheat oven to 350F
Line 2 muffin trays with 21 paper liners (or grease the muffin cups)
In a medium bowl, sift all purpose and whole wheat pastry flours along with allspice, baking soda, baking powder, and cream of tartar. Set aside
In a shallow bowl, add 1/2 Cup Sugar and 1 Tbsp cinnamon. Combine and set aside.
In a large mixing bowl, cream butter and sugar until well combined.
Add vanilla, mix to combine
Add one egg at a time, mixing after each addition until fully incorporated
Add the flour mixture and the sour cream to the wet ingredients. Combine well, scraping the batter from the sides with a spatula into the mixture when needed
Using an ice-cream scoop, add batter into the cinnamon sugar mix and roll until completely covered
Place covered batter into each paper liner
Bake for 20 minutes or until a toothpick inserted comes out clean
For the frosting: Place chocolate and cream in a bowl and warm on 30 second intervals. I did this 3 times, stirring every 30 seconds until fully melted and smooth. In a mixing bowl, cream sugar and cream cheese until smooth. Gradually add the chocolate mixture. Transfer into a smaller bowl. This yields about 1/2 Cup of frosting
When the muffins are cool, add about a tablespoon on frosting and spread in a circular manner, just to cover the top
These muffins were destined to be baked. I’ve been wanting to make Rum & Raisins muffins for a while now. The time just didn’t seem to be right, until now. I was so determined to make these muffins that I made 2 batches before I actually got to the one you see here.
Rum & Raisin Cinnamon Muffins
You see, the first batch I made was…well, lets just say I didn’t want to eat them. I realized afterwards that I had too many ingredients, or not enough moisture. Either way, it just was a disaster. I had a good laugh at myself. I don’t often throw anything away but I’m well aware that it can happen. I was a little bit annoyed though, as I don’t like to waste food/ingredients. I couldn’t save them. When I realized where I went wrong, I had renewed confidence and proceeded with a big grin.
And then as soon as I carefully placed the muffins into the oven – I saw a main ingredient on the counter. I forgot to fold in the raisins!!!!! Argh!!!!! Ok, now I was MAD! How could I have forgotten to add the raisins!!!???? I could have continued and called the muffins something else. But I really REALLY wanted raisins! So…I proceeded for the third time to make my muffins.
Has this ever happened to you? A bad baking day that turned out great?
Today’s #MuffinMonday recipe comes from King Arthur Flour – Simply Sinful Cinnamon Muffins. Of course, my own spin made it a tad bit risqué. I think I may have created a filling. Butter, sugar, cinnamon and Jamaican Appleton Rum. I’m going to call it Rum Butter. How’s that for festive?
Rum & Raisin Cinnamon Muffins for #MuffinMonday
Recipe Type: Muffin
Author: Lyn via King Arthur Flour
A Cinnamon infused muffin with rum soaked raisins, and a rum butter centre
1/3 Cup Turbinado Sugar
1/4 Cup Rolled Oats
1/4 Cup Unbleached All-Purpose Flour
3 Tbsp Unsalted Butter, softened
1 Tsp Cinnamon
3 Tbsp Unsalted Butter, melted
1/4 Cup Brown Sugar
2 Tsp Cinnamon
2 Tbsp Dark Rum
6 Tbsp Sunflower Oil
3/4 Cups Granulated Sugar
1 Cup 2% Milk
2 Large Eggs
2 Cups Unbleached All-Purpose Flour
1 Tbsp Baking Powder
1/2 Tsp Salt
1 Tsp Allspice
1 Tsp Cinnamon
1 Cup Raisins
1/4 Cup Dark Rum
In a small bowl, soak raisins in 1/4 Cup rum for about an hour
Preheat oven to 400F
Line 2 muffin pans with 15 paper liners
Topping: In a small bowl, combine turbinado sugar, cinnamon, oats, flour and butter until crumbly. Set aside.
Rum Butter: Combine melted butter, brown sugar, cinnamon and rum in a small bowl. Refrigerate until you are ready to add to the center of the batter
In a medium bowl, sift flour, baking powder, salt, allspice and cinnamon. Combine with a whisk. Set aside
In a large mixing bowl, beat oil and sugar. Add eggs and beat until smooth.
Add some of the milk and mix to combine. Gradually add flour and milk, mixing between each addition until fully combined.
Fold in the rum soaked raisins
Into each liner, add 2 tablespoons batter. Scoop 2 teaspoons of the rum butter into the centre of the batter. Cover with the remaining batter.
Sprinkle the batter with the topping, gently pressing down to keep the mixture in the batter
This recipe yields 15 muffins
This was from the second batch. They came out great, minus the rum soaked raisins. I guess these were Rum Butter Muffins.
Rum Butter in batter
The rum butter oozing out of the muffin. The aroma in my kitchen. Just lovely.
Fresh out of the oven
A sweet and crunchy topping, for your Monday morning delight.
Rum & Raisin Cinnamon Muffins
Moist muffins with a hint of rum.
Rum & Raisin Cinnamon Muffins
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.