so I am losing interest in muffins because I think maybe muffins can never exceed the threshold of "fine." I have made various blueberry streusel muffins over the years that have reached the level of amazing, but all the other varieties reach "good" at best. my latest experiment was a tough test of the muffin - a carrot muffin with cream cheese filling, via King Arthur. if a muffin with cream cheese in it isn't dazzling, then there is really no hope for muffins probably.
they are a good looking muffin for sure, and a solid four star muffin - maybe five star in the subclass of carrot muffins. but I was not dazzled. I think the problem is my unrelenting sweet tooth, and the fact that muffins just don't get to over-the-top sweetness very often.
what makes my sweet tooth happy today is this little gem I got at the grocery store:
chocolate bumpy cake, the $5 Friday special. I love grocery store sheet cake - the shortening filled butter cream, the spongy chocolate cake mix. but it is hard to find a good version - as the store closest to me seems to think that white frosting goes with white cake and chocolate frosting goes with chocolate when OBVIOUSLY the best combination is white frosting on chocolate cake. so I was jazzed when I got my box cake home and realized that white buttercream lies under the chocolate frosting on a bumpy cake. yay!