Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Baked Goods, Breads, Breakfast
Yields or Serves:
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Don’t use an electric mixer when combining wet and dry muffin ingredients. Beating will cause gluten to overdevelop, which will produce tough muffins. Mix just enough to wet the dry ingredients; a lumpy batter is the goal.
- 2 Cups Unbleached Flour
- 2/3 Cup Sugar
- 2 1/2 Teaspoons Baking Powder
- 1/2 Teaspoon Kosher Salt
- 1/4 Teaspoon Ground Nutmeg
- 1/2 Teaspoon Ground Cinnamon
- 1 Large Egg (Room Temperature)
- 1 Cup Plus 2 Tablespoons Milk
- 6 Tablespoons Unsalted Butter (Melted & Slightly Cooled)
- 1 Teaspoon Vanilla Extract
- Topping
- 1/2 Cup Sugar
- 1/2 Teaspoon Ground Cinnamon
- 2 Tablespoons Unsalted Butter (Melted)
- Preheat oven to 375 degrees.
- Line 12 muffin cups with paper liners. Set aside.
- In large-size bowl combine flour, sugar, baking powder, kosher salt, nutmeg, and cinnamon. Make a well in middle of mixture.
- In separate medium-size bowl combine egg, milk, butter, and vanilla. Whisk to blend. Pour into well in flour mixture. Stir until evenly blended.
- Divide batter evenly between lined muffin cups.
- Place in oven 15 minutes. Turn pan and baking another 5 minutes until golden and muffins spring back when touched.
- Remove from oven and transfer pan to wire rack to cool for 4 minutes. Remove muffins from pan and transfer to wire rack to cool completely.
- Topping: In small-size bowl combine sugar and cinnamon. Generously brush top of each muffin with melted butter and dip into cinnamon sugar mixture.
- Makes 1 Dozen
- Prep Time: 20 Minutes Cook Time: 20 Minutes Total Time: 40 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
