We had brunch with our friends Ed and Kristen a couple weeks ago and they introduced something amazing into my life: Chubs.
Chubs are little coffee cake-muffin-like treats from a local cafe called The Plate. They’re kind of like a sophisticated doughnut hole. They made quite an impression on me. It’s rare that I’m so taken with a baked-good. I basically ate the entire tray and have been thinking about them ever since.
It’s important to note, authentic Chubs are taller than a mini-muffin, sort of like a thin, petite popover. So while these knock-offs capture the flavor of the original Chubs, they do not accurately match the adorable shape of the real thing. I’m going to keep an eye out for the perfect pan and will report back once I find it.
You may very well have all the necessary ingredients in your kitchen right now so you can go whip up a batch while you listen to ‘Not A Bad Thing’ by Justin Timberland on repeat for a half-hour. The guilty-pleasures of JT pair so well with cinnamon and butter.
These would be a lovely Mother’s Day treat along with some fresh fruit, Greek yogurt and maybe a peach bellini.
Cinnamon Sugar Mini Chubs
Adapted from Averie Cooks
1 large egg
5 tablespoons unsalted butter, softened
1/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 1/2 teaspoons vanilla extract
3/4 cup buttermilk
1 1/4 cups all-purpose flour
2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1 teaspoon ground nutmeg
pinch salt, optional and to taste
6 Tablespoons unsalted butter, melted
1/2 cup granulated sugar
2 to 3 teaspoons cinnamon
For the Muffins
Preheat oven to 350 degrees.
Spray 24-count mini muffin pan with cooking spray; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine egg, butter, sugars, vanilla and beat on medium-high speed to cream ingredients until light and fluffy, about 3 minutes.
Stop, scrape down the sides of the bowl and add the buttermilk. Beat momentarily to incorporate. Add the remaining dry ingredients and mix on low speed until just incorporated; be careful not to overmix. Batter should be thick.
Using a mini ice cream scoop, drop rounded tablespoons into prepared pans. Fill each cavity about 3/4-full.
Bake for 9 to 11 minutes (mine baked for 9 minutes), or until muffins are domed with set centers, are springy to the touch, and a toothpick inserted in the center comes out clean. These cook quickly because of their size, so best to keep an eye on them. Allow muffins to cool in the pans on top of a wire rack for about 10 minutes before removing. While the muffins cool, prepare the coating.
For the Coating
In a small bowl, melt the butter in the microwave. In a separate small bowl, stir together the sugar and cinnamon; set aside.
After the muffins have cooled, dip each muffin briefly in melted butter, then in cinnamon-sugar and repeat until all muffins have been coated. Serve immediately. These are best fresh.
Happy Mother’s Day to my Mom! I love you!
The original Chubs can be found at The Plate in Milton, MA.