I bake the muffins for 18-22 minutes. I start checking at 18 minutes—they’re done when the tops are springy to the touch and a toothpick inserted into the center comes out clean. The smell in my kitchen at this point is absolutely heavenly. As soon as I can handle them, I remove the muffins from the tin and place them on a cooling rack. While they are still warm (not hot), I brush the top and sides of each muffin generously with the extra 1/4 cup of melted butter, then immediately roll it in the bowl of cinnamon sugar until fully coated. This creates that iconic, crackly, sweet shell.
Pro Tips for Best Results
For the most even rise and perfect domes, let your muffin batter rest for 10 minutes before spooning it into the tin. I know it’s tempting to bake immediately, but this short rest allows the leavening agents to start working and the flour to fully hydrate, resulting in a more uniform texture and a beautiful, rounded top.
The temperature of your melted butter matters immensely. If it’s too hot, it will “cook” the eggs in your wet mixture, creating small, scrambled bits. I melt it and then let it sit on the counter for a good 5 minutes until it’s just warm to the touch. I’ve tested this three different ways, and cooled butter makes for a much smoother, better-emulsified batter.
When coating the muffins, work while they are warm, not piping hot. If they’re too hot, they’ll absorb all the butter and become greasy. If they’re cold, the butter won’t stick and the sugar won’t adhere. That warm, just-out-of-the-tin temperature is the sweet spot for the coating to set into a perfect, crunchy shell as they finish cooling.
Common Mistakes to Avoid
My first batch turned out dense and tough because I overmixed the batter. I kept stirring to get it perfectly smooth, which is exactly what you don’t want. Muffin batter should be mixed only until the dry ingredients are just moistened. Lumps are your friend! They guarantee a light, tender crumb.(See the next page below to continue…)