Ingredients
Muffins
- 1 ½ cups all purpose flour
- ½ cup sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ¼ tsp nutmeg
- 5 Tbsp unsalted butter, melted, plus more for greasing pan
- 1 egg, room temperature, lightly beaten with a fork
- ½ cup warm milk (low fat or whole)
Cinnamon Sugar Coating
- ⅓ cup sugar
- ¾ tsp cinnamon
- 3 Tbsp unsalted butter, melted
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Grease a 12-count non-stick muffin tin with butter or cooking spray to ensure easy removal and non-stick muffins.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, salt, and nutmeg to evenly distribute the leavening agents and spice.
- Add Wet Ingredients: Pour in the warm milk, lightly beaten egg, and 5 tablespoons of melted butter. Stir gently until combined, leaving the batter slightly lumpy to avoid overmixing which could make the muffins tough.
- Fill Muffin Tin: Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about one-third full to allow room for rising during baking.
- Bake Muffins: Place the muffin tin in the oven and bake for 20-22 minutes, or until the edges turn golden and a toothpick inserted into the center comes out clean, confirming they are fully baked.
- Prepare Cinnamon Sugar Coating: While muffins bake, mix together ⅓ cup sugar and ¾ teaspoon cinnamon in a small bowl. In another small bowl, melt 3 tablespoons of unsalted butter for dipping.
- Coat Muffins: When muffins are warm but cool enough to handle, dip the tops briefly into melted butter, then roll or dip them generously in the cinnamon sugar mixture, coating the tops and sides for a crunchy, sweet finish.
- Cool: Place the coated muffins on a wire rack to cool slightly before serving, allowing the cinnamon sugar to set and adding to the delicious texture.
Notes
- Do not overmix the batter; keeping it slightly lumpy results in tender muffins.
- Use warm milk to help activate baking powder and improve texture.
- If you prefer a softer topping, reduce the sugar amount or skip the cinnamon sugar coating.
- These muffins are best served warm but can be stored in an airtight container for up to 2 days.
- Butter for greasing can be substituted with non-stick cooking spray.
- Muffins can be frozen after baking; thaw before coating for best results.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
