Cinnamon Brown Butter Bites
My cousin recently put me onto a wonderful food website called Smitten Kitchen, by Deb Perelman. I have obviously been out of the loop. The site is written by a home cook from New York City, cooking in a 40 square foot kitchen, and producing mouthwatering meals that attract over 5 million views per month. And she is obsessed with brown butter! I feel like we are best friends already! Her pictures are some of the best gastro porn out there!
I thought I would give this simple recipe a try. She adapted it from good ole Betty Crocker. I had all of the ingredients on hand. She bills this a breakfast puff, but we had them for dessert one night. They were all gone while they were still warm, so I can't comment on storing left overs!
The trick to brown butter is to use unsalted butter, as regular salted butter leads to a very salty finished product as it concentrates. Use a heavy bottom saucepan and stir constantly once it reaches the foaming stage. Keep stirring, until it starts to turn nutty and brown, and there will be some brown bits forming on the bottom of the liquid. Remove it from the heat at this point, so it doesn't burn.
She uses brown butter in dishes from desserts, to Rice Krispie squares, to mashed potatoes. Yum!
Rolling the mini puffs in the brown butter, than the cinnamon mixture makes these puffs irresistible. Make sure to let the butter drip off before adding to the sugar, or the sugar will be too heavy to stick. I used 2 forks to do these stages, and set them on a cooling rack for about 30 seconds, at which point my family started devouring them! Enjoy!
- 2/3 cup white granulated sugar
- 1 tablespoon cinnamon
- 8 tablespoons unsalted butter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fresh grated nutmeg
- 1/2 cup sugar
- 1/3 cup butter (salted), room temperature
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup milk
- 1 tablespoon vinegar
- Preheat oven to 350F. Spray mini muffin tin with non stick spray. My recipe made 36 minimuffins.
- In a cup, mix milk and vinegar, and let sit at room temperature. In a large bowl, whisk flour, baking powder, soda and nutmeg. In a separate bowl, using a hand mixer, or wooden spoon, cream 5 tablespoons room temperature butter with 1/2 cup sugar. Add the egg and vanilla and combine. Combine the milk, flour mixture, and creamed mixture in the large bowl, and stir until just mixed.
- Spoon into mini muffin tin, only filling half way, as they puff up quite a bit. Bake for 12 to 14 minutes.
- Meanwhile combine 2/3 cup sugar, and cinnamon in one bowl. Set aside. Melt 6 tablespoons unsalted butter over medium heat, stiring often. It will foam up, then start to brown and smell nutty. At this point, remove from heat and set aside.
- Remove the muffins from the tin, and while still hot, roll in brown butter with 2 forks. Let the butter drip off, before rolling in the cinnamon sugar. Place on a cooling rack. Eat warm!
Recipes that include Cinnamon
- Pineapple Upside Down French Toast- A Make Ahead Brunch Recipe
Cinnamon makes an appearance in this delicious breakfast make ahead meal.
- Healthy Pumpkin Spice Muffins
Spices flavor these pumpkin muffins to make moist and delicious snacks.
- Old Fashioned Molasses Cookies
Made with warm spices in your cupboard like cinnamon and ginger, these cookies are a hit with young and old.
- Candied Bacon- a Sweet and Spicy Treat
Add this simple sugar and spice blend to your favorite bacon, and bake off for a delicious breakfast treat. The spice blend makes a great hostess gift when spending the night with friends or family.