BakeItUp

Another one from the marvelous Elizabeth Alston book Muffins, which she in turn acquired from the Salt Lake Tribune sometime in the Paleolithic. These taste essentially like giant muffiny snickerdoodles, which is a flavor profile I'm here for. They are also almost obscenely fluffy. These are NOT English muffins, the little bubbly crumpet-like things, nor is tea involved in their making. I do think the raisins add interest and textural contest; if you're a raisin-hater, perhaps nuts? Furthermore, 1/2 cup brown sugar, as listed in the book and reproduced here, makes way too much topping; I suggest halving that measurement.



To make these muffins you need to be able to accurately measure things in spoons and cups, mix and fold a thick batter with wire whisk and spatula, cream butter and sugar (can be done with a stand mixer), and move the muffin tin in and out of the oven.


:
This recipe contains wheat, gluten, dairy, eggs, and (optional) nuts.


Ingredients:
3/4 cup sugar
1/2 cup butter, room temperature
1 egg
1/2 tsp salt
1/4 tsp cinnamon
2 tsp baking powder
2 cups all-purpose wheat flour
1 cup milk
3/4 cup raisins

Topping:
1/2 cup brown sugar
1 tsp cinnamon
1/4 cup chopped pecans

Instructions:
Preheat oven to 350 degrees if baking any muffins right after making the batter. Line or grease muffin tins for the number of muffins desired. The recipe makes 18 muffins total (or 12 rather large ones).

In a bowl, cream butter and sugar together with a mixer. Add in egg and beat to combine.

In another bowl, whisk together the salt, cinnamon, baking powder, and flour.

Add to the flour mixture alternately into the wet mixture with milk, ending with the flour, until combined. Fold in raisins if desired. If not using immediately store covered in the fridge for up to two weeks.

In a bowl, add the topping ingredients and stir until combined.

Fill muffin tins. Sprinkle with a spoonful of the topping mixture. Bake at 350 degrees for 20 minutes until fully cooked.