Cinnamon Spice Muffiins
(from erkeller’s recipe box)
These muffins are best served warm. You can make them a day ahead and reheat them in the oven, in a dish covered with foil.
Prep time: 20 minutes
Cook time: 25 minutes
Serves 12 people
Categories: Breakfast
Ingredients
- Muffins:
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp nutmeg
- 2/3 cup butter, at room temperature
- 2 eggs
- 1 cup granulated sugar
- 1 cup milk
- Sugar & spice coating:
- 1/3 cup butter, melted
- 1 cup granulated sugar, mixed with
- 2 tsp cinnamon
Directions
-
Preheat oven to 350 degrees.
-
Grease and lightly flour a 12-cup muffin tin (or coat with non-stick spray).
-
Sift together flour, salt, nutmeg & baking powder.
-
Set aside.
-
Beat together 2/3 cup butter and 1 cup sugar, about 2 minutes on medium speed.
-
Add eggs one at a time and beat in.
-
Add dry ingredients in three portions, alternately with milk, combining just until well mixed.
-
Divide batter among 12 muffin cups.
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Bake 25-30 minutes until lightly golden.
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Cool about 3 minutes, then remove from pan.
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While still warm, use a pastry brush to brush muffins with melted butter and then roll in cinnamon-sugar mixture until the muffins are well coated on all sides.
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Save any extra cinnamon-sugar for toast later in the week.