Categories: Breakfast, Muffins

Ingredients

• Muffin Batter:
• 1/4 cup plus 2 tbsp granulated sugar
• 1/4 cup plus 2 tbsp brown sugar , firmly packed
• 1 1/2 cups plus 2 tbsp all-purpose flour
• 1/4 teaspoon nutmeg , freshly grated
• 1/2 cup unsalted butter , cut into pieces
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• Vanilla Glaze:
• 2/3 cup powdered sugar
• 1 tablespoon milk (or enough to make the glaze drizzleable (sp?)
• 1/2 teaspoon vanilla extract

Directions

1. eheat oven to 350. Grease 4 cups in a jumbo muffin pan. Fill the 2 empty cups halfway with water.

2. In a large bowl stir together sugars. Add flour and nutmeg, whisking until blended. Cut butter into flour/sugar mixture with a fork until crumbly. Remove and reserve 1/2 cup crumb mixture for topping.

3. Combine buttermilk, vanilla, baking powder, baking soda and salt. Whisk in egg. Pour over the crumb mixture remaining in large bowl. Stir with a fork until dry ingredients are moistened.

4. Spoon batter evenly into a greased jumbo muffin pan, filling 4 muffins with batter. Sprinkle reserved crumb mixture evenly over batter, pressing lightly into batter.

5. Bake 350 for 28 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes, remove cakes from pan, and let cool completely on wire rack. Drizzle with Vanilla Glaze.

6. Vanilla Glaze: Whisk all ingredients until smooth. Yield 1/4 cup.

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