Thursday, March 8, 2012
Thought I'd send you into the weekend with these little beauties. I made them a few weeks back and have been dreaming longingly of them ever since.
The actual name of the muffins (courtesy of the fabulous Flo Braker) is "Blueberry Muffins with Doughnut Topping." In some ways, this is more accurate--the body of the muffin is pretty standard muffin material--not overly sweet and there's no rising or deep-frying or whatever else actual doughnuts entail. (I wouldn't know because I can't stand doughnuts--one of the very few sweets I find easy to resist).
Little muffin bods aside, though, the topping is pure sugary, buttery goodness, which is the aspect of doughnuts I can get behind. The process is a little obscene--you take the baked muffins, dip the tops in a bowl of melted butter and then roll them in cinnamon, sugar, and cardamom. I was relieved the husband didn't walk in on me doing it. It just seemed...wrong.
In fact, the preponderance of butter made my muffin liners pop off and pull away, as if even they were thinking, This is extreme. We're out.
No prob. I'm just gonna peel you little suckers off anyway to get to the soft purpley underbelly.
Since I'm lazy as hell, I searched the interweb in hopes that someone else had taken the time to type out this recipe and lo and behold, I found it here. Thanks, fellow blogger!
I'm not sure you need all the melted butter for the topping, or even all the sugar mixture: truth be told, I chucked out quite a bit of both, and I was not exercising any restraint. So, you could certainly scale back there if you're interested in, say, staying alive. I may even do so the next time I give these a go, which could be as soon as this weekend.