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

  1. Preheat oven to 350 degrees.

  2. Grease and lightly flour a 12-cup muffin tin (or coat with non-stick spray).

  3. Sift together flour, salt, nutmeg & baking powder.

  4. Set aside.

  5. Beat together 2/3 cup butter and 1 cup sugar, about 2 minutes on medium speed.

  6. Add eggs one at a time and beat in.

  7. Add dry ingredients in three portions, alternately with milk, combining just until well mixed.

  8. Divide batter among 12 muffin cups.

  9. Bake 25-30 minutes until lightly golden.

  10. Cool about 3 minutes, then remove from pan.

  11. 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.

  12. Save any extra cinnamon-sugar for toast later in the week.

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