Sometimes a brief hiatus is needed to seek some inspiration (and quail eggs!) but after a few months off and quite a few muffins later, I’m back in the game.
After so many eggs (and the disappointment that was Michel’s egg white omelette) I was happy to move on to something with a little weight to it! The next recipe on the list is from episode 1.19 – Emily in Wonderland, where Sookie bribes Lorelai with “little” orange glazed muffins with warm cinnamon butter so she would let Rune (aka Boo Radley) stay in the potting shed at the inn.
If you caught my watching party on instagram you heard my key highlights of the episode:
- These muffins which Sookie refers to as “little” are nearly the size of a large grapefruit, or even possibly a small melon.
- I didn’t mention this in my story, but I did realize afterwards that Sookie spoons either glaze or butter onto the muffin as she’s serving it to Lorelai, which made it hard to distinguish how to approach the recipe… why would you need to spoon on both butter and glaze? It would make for very laborious eating.
- Also unmentioned – Lorelai never even ate the muffin.
- Jackson’s raspberry-peach jam sounds amazing and I’m super tempted to try it (…do I smell a bonus recipe in the future??)
Muffins are totally my jam (pun intended) so this recipe was a piece of cake. (Okay, sorry – seriously, I’m done.) I used my go-to reference guide for any great base recipe in the Joy of Cooking by Irma S. Rombauer. A slight caution: these muffins are not for the health conscious. I have no desire to do a calorie count on these babies. Let’s just say that there is one full cup of heavy cream and an entire stick of butter. Not to mention you may optionally top the muffin in additional cinnamon butter. Since this is my first post of the year, it might reveal weight loss as not being one of my top new year’s resolutions.
Given that I did take some time off, I made these quite a few times to check the quality because I truly did intend to get this out into the interweb, but never quite made it that far. I am happy to report that this recipe came out perfectly every single time and took minimal effort to find the perfect balance of orange flavor to sweetness.
It feels a little weird jumping back into this project. It is still very near and dear to my heart, and I honestly do not have a real reason as to why I took so much time off. I feel like a justification isn’t really needed. Much like Rory took time off of Yale to “find herself” I too felt a lot of that aimlessness in this break, however, I do hope that you guys will still be here to follow along on my journey. There are still a lot of recipes left to explore, and I can’t wait to carry on to the next… even if it means back to eggs.
Orange Glaze Muffins with Cinnamon butter
2 c flour
1 tbsp baking powder
½ tsp salt
2 eggs, beaten
1 cup heavy cream
1 stick butter, melted
⅔ c sugar
1 tsp vanilla
2 tbsp juice from an orange (fresh, not store-bought juice)
Zest of ½ a large orange
Simple Syrup Glaze
⅓ c sugar
6 tbsp water
1 stick unsalted butter, softened
2 tsp cinnamon
2 tbsp powdered sugar
Pinch of salt (optional)
Preheat oven to 400º. In a large bowl, sift and combine the flour, baking powder and salt, set aside. In a separate bowl combine the eggs, cream, melted butter, sugar, vanilla, orange juice and orange zest. Make a well in the dry ingredients and pour in the wet ingredients. With a rubber spatula or whisk, combine the batter in a few long strokes, just until combined. Do not overmix. The batter will be very thick. Spoon batter into a jumbo muffin tin and bake for 22 – 26 minutes.
While the muffins are baking, boil the sugar and water in a small saucepan over high heat for about 5 minutes and set aside to cool. As soon as you pull the muffins out of the oven, brush the tops with the sugar syrup mixture.
As the muffins cool to an edible temperature, whip a stick of softened butter on high in a stand mixer with the cinnamon, powdered sugar and salt for 5 minutes. Serve with warm muffins.