Description
These warm, spiced muffins bake up with a dense, cakey crumb! Coated in melted butter and rolled in sweet cinnamon sugar, they have a crisp outer shell with a soft, spiced centre. They are quick to whip up without a mixer!
Ingredients
Units
Scale
Muffins
- 2 cups (240 g) all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 3/4 cup (150 g) granulated sugar
- 1/3 cup (76 g) unsalted butter, melted and cooled
- 2 large eggs, room temp
- 3/4 cup (180 ml) whole milk, room temp
- 1 1/2 tsp vanilla extract
Coating
- 1/2 cup (113 g) unsalted butter, melted
- 3/4 cup (150 g) granulated sugar
- 1 tbsp ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease the muffin tin with butter or cooking spray.
- Whisk the flour, baking powder, baking soda, salt, and nutmeg in a medium bowl.
- Whisk the sugar and melted butter in a large bowl until smooth.
- Add the eggs one at a time, whisking after each. Then, whisk in the milk and vanilla extract.
- Add the dry ingredients to the wet ingredients. Fold until just combined and no flour streaks remain.
- Divide the batter into the 12 muffin cups. Bake for 16 to 18 minutes. The tops should spring back when touched.
- Prepare two shallow bowls while the muffins bake: one with melted butter and one with the cinnamon-sugar mixture.
- Remove the muffins from the tin after 5 minutes. Dip each warm muffin into the melted butter, then roll in the cinnamon sugar to coat. Place on a wire rack to cool.
Notes
- Eat these the day they are made. The sugar coating absorbs moisture and changes texture if left to sit too long.
- Dip the muffins while they are still hot so the butter and sugar adhere to the surface. If they cool down too much, the coating will not stick.
- Prep Time: 15 mins
- Cook Time: 18 mins
- Category: Muffins
- Method: Baking
