I had a thought last week. It was a simple thought really. I thought that I should do a recipe this week for Cinco de Mayo next Tuesday. It’s big here in Arizona and I think that it might actually be against the law to not eat Mexican food on that day. Just kidding, but in all seriousness, I love holidays that I can center my food around.
I decided that instead of a salsa or dinner recipe, like enchiladas, I wanted to do something for breakfast. We are huge fans of churros around our house so I thought that a muffin that tasted like a churro would be perfect. After doing a brief search on Pinterest I found a recipe for Mexican Honey Puffs on Blackjack Bakehouse that looked like they would be exactly what I wanted. Better yet, the recipe was reposted on 4 other blogs! Normally I see this as a sign that the recipe is going to be good. So I got to the grocery store and picked up my club soda (the only ingredient I didn’t have on hand) and got to making my Honey Puffs. And they were….ok. The outside was great. It had a nice crisp shell that the cinnamon sugar clung to, but on the inside, I was not a fan of the texture and it tasted eggy. I haven’t made anything that tasted that eggy since I received my lifetime ban from making lemon bars from scratch when I was 12 years old. (After trying the recipe a half a dozen times, my mom forbid me from ever trying again; and I haven’t) So back to the puffs, I had a couple of ideas on how to make them not taste like a cinnamon covered egg biscuit, but after two more tries, I still was not impressed with the results.
Then inspiration hit me, and when I say inspiration I really do mean that I had said a prayer for help and it came. I remembered a simple muffin recipe that my friend Amy gave to me many moons ago. It is a plain muffin that you can add whatever fruit or spices that you want to it. I decided to combine the two recipes and miracle of miracles, I love the results. I’m so excited to be able to share with you a recipe that my family and I love and not just tell you about one that didn’t work out.
You read the temperature right. These babies bake at 475 degrees. You need the temperature that high to get the outside to the right crispness. The club soda is in the recipe because it also helps the outside get that light, crisp crust that we are looking for.
I wouldn’t make these as full size muffins. That would throw off the ratio of cinnamon sugar to muffin. You have been warned.
The original recipe had you dip the muffins into the cinnamon sugar right away and it stuck to the muffin marvelously. Unfortunately, with my new recipe, I did not have this result. The muffin had a little bit stick to it, but not a coating, like a churro would have. That’s when I decided to bring in the melted butter. My Paula Deen training has taught me that anything can be made better by adding a stick of butter or cup of mayo, or in this case melted butter. 🙂 By quickly covering the muffin in the butter, it then has a thick coat of cinnamon sugar when it comes out of the mixture. Perfection!
These muffins would be great for breakfast or for dessert, or as an office treat to share, but only if you want everyone talking about what an amazing baker you are!