THE MOOKIE - The muffin with the cookie crown
Makes 6 jumbo muffins
MUFFIN BATTER
330 g all-purpose flour
15 g baking powder
3 g baking soda
6 g Diamond Crystal kosher salt
130 g granulated sugar
3 large eggs
145 g unsalted butter, melted
225 g sour cream
125 g whole milk
2 tsp vanilla extract
VANILLA COOKIE CROWN
115 g unsalted butter
75 g brown sugar
30 g granulated sugar
1 large egg yolk
1 tsp vanilla extract
170 g all-purpose flour
1/4 tsp baking soda
3/4 tsp Diamond Crystal kosher salt
METHOD:
MAKE THE COOKIE DOUGH
Cream the butter, brown sugar and granulated sugar until smooth and combined. Mix in the egg yolk and vanilla.
Add the flour, baking soda and kosher salt. Mix just until a smooth dough forms.
Roll the dough to 8-10 mm thick. Freeze flat until firm, then cut six 4-inch circles. Keep the discs frozen.
MAKE THE MUFFIN BATTER
Whisk together the flour, baking powder, baking soda and kosher salt.
In a separate bowl, whisk the sugar and eggs. Whisk in the melted butter, then the sour cream, whole milk and vanilla.
Fold the dry ingredients into the wet just until no dry flour remains. Chill the batter for 45-60 minutes.
Heat the oven to 425°F. Generously grease a 6-cavity jumbo muffin pan.
Divide the cold batter evenly among the six cavities (about 135-140 g each). Place one frozen 4-inch cookie disc over each muffin without pressing it down.
Bake at 425°F for 8 minutes. Without opening the oven, lower the temperature to 350°F and bake another 16-18 minutes.
If the cookie crowns are browning too quickly, loosely tent the pan with foil about halfway through the 350°F portion of the bake.
Cool in the pan for 8-10 minutes, then carefully transfer to a rack.