Have you ever had a little voice in your head tell you to do something, ignored it and then afterward saw that you should have gone with that original thought? The other day I made a batch of Donut Muffins. They are an old family favorite that always please my kids. As I was about to put the batter into the muffin tins, I had a fleeting thought about using muffin liners. I have a nice nonstick muffin pan that never gives me trouble, so I dismissed the thought. When the muffins were done baking and cooling slightly, I turned the muffin tin over and every stinking one of the muffin tops came out without the bottoms.
I hate to waste food. I mean, I am passionate about not throwing out anything that is edible. I will freeze a half portion of lasagna or a few cubes of lemon juice or the tops of celery instead of let it go to the dumpster. So when these muffins appeared to totally fail, I was literally sick to my stomach. This recipe calls for baked muffins to be dipped in melted butter and then in a mixture of cinnamon and sugar. I had the butter and sugar in bowls waiting for the final steps and all I had was a bunch of crumbly muffins. It was late at night, I was tired and I couldn’t think straight, so I literally scooped out all of the muffins into a container, poured the sugar and butter over it and stirred it all together. Then I covered them and put them into the fridge so I could think.
Thirty-six hours later, I went back to that muffin disaster. I heated up the muffin mess in the microwave and used my largest ice cream/cookie scoop to form balls. I put them onto a baking sheet and froze them. A couple of hours later, I got them out of the freezer and dipped the tops in melted white chocolate. Muffin balls were born. I will never have to cry over stuck muffins again.
1. Info for Cinnamon Muffin Balls
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Cinnamon Muffin Balls
- 12 muffins
- 2 Tbsp sugar
- 1 tsp cinnamon
- white chocolate discs (like ghirardelli)
- In a large bowl, completely crumble up the muffins.
- Pour the melted butter, sugar and cinnamon over the crumbs.
- Stir until well combined.
- Scoop out ¼ cup balls onto a baking sheet.
- Freeze for 2 or more hours.
- Remove from the freezer.
- Melt the white chocolate discs in a microwave safe bowl according to package directions.
- Dip the entire top of each muffin ball into the chocolate and let set on a plate.