I have a sweet tooth in the morning so I’m always on the lookout for recipes for sweet treats I can make while still half asleep. I found this recipe and tweaked it to my liking. It’s a great recipe to make with kids because it doesn’t contain eggs, so it’s safe to lick the bowl! Here’s my version of it:
This project takes about 45 minutes and is suitable for ages 5 and up with some steps requiring close adult supervision (particularly the ones handling hot things).
◆ white sugar
◆ a stick of salted butter
◆ vanilla extract
◆ orange extract
◆ baking powder
◆ cream cheese
◆ powdered sugar
◆ heavy whipping cream
Tools you’ll need are:
◆ 2 mixing bowls
◆ mixing spoon
◆ hand or stand mixer
◆ mini muffin pan with 24 cups
◆ 2 spoons
◆ measuring cups and spoons
◆ small microwave safe bowl or cup
◆ small shallow container with lid
Step 1: gather ingredients and tools. Preheat oven to 375º.
Cut stick of butter in half. (Oh, forgot to mention, you’ll also need a knife.) Unwrap half the butter and place in a mixing bowl. Microwave for about a minute or until melted.
Step 3: peel back the wrapper from the other half of the butter and use it to grease the muffin cups. Just stick it in, press firmly and twist. After a few cups, the butter will take on the shape and things will go faster:
Step 4: Remove the melted butter from the microwave and add 1/2 cup of white sugar, 3/4 teaspoon of cinnamon, 1/2 teaspoon of vanilla, and a drop of orange extract.
Beat with a mixing spoon until well mixed.
Step 5: Add 1/2 cup of milk. Mix until the sugar mixture breaks up. It’ll be very liquid at this point. Here’s a picture while it’s in motion:
And when it’s not being stirred the cinnamon floats to the top:
Step 6: Dump in 1 cup flour. Sprinkle 1 teaspoon baking powder on top off the flour.
Stir until just incorporated. All the big lumps should be gone, but small ones are ok.
Step 7: Spoon into muffin pan. The best way to do this is to scoop with one spoon and scrape with the other. Fill the cups about 2/3 full.
(Wow, my oven needs a cleaning.) Bake at 375º for 15-20 min, checking every minute after the first 15. They should be lightly browned on top and a little darker at the edges when done.
Step 8: While the muffins are baking, we’ll mix up the icing. In the clean mixing bowl (or the bowl of a stand mixer) place a package of softened cream cheese. Add about 3 heaping tablespoons (more or less to taste) powdered sugar, about 1/4 teaspoon of vanilla, and a drop of orange extract.
Mix with a hand or stand mixer on low until smooth.
Step 9: Add a splash (about 2 tablespoons) of heavy whipping cream and a pinch of salt.
Mix on low until smooth and creamy. The heavy whipping cream loosens the icing up to make it more “dippable”.
Step 10: Remove muffins from oven.
Allow to cool for a few minutes until cool enough to handle.
Step 11: Place the half stick of butter (the one you used to grease the pan) into the small microwave safe bowl or cup and microwave until melted.
Step 12: Put about 1/2 cup of white sugar and a tablespoon of cinnamon in the container with a lid. Put on lid and shake to mix.
Step 13: Remove muffins from pan and dip top of each into melted butter, then cinnamon sugar mixture.
Then just dip into the icing and enjoy! It’s best to scoop the icing with the bottom of the muffin because it sticks better on the un-sugar-coated part.