My hubby and I saw a gal making these muffins and I commented to him how I made these when we were first married. I even still had the recipe in my special box. My sister gave me this to make when I was in my early teens and I LOVED them so much I would make them as often as I could. So of course when I got married they became my special go-to breakfast muffin. OH MY, are they amazing. The only difference was this gal dunked the whole muffin into butter, I just did the tops…I have now switched…the WHOLE muffin is so much more crunchy and yummy!
ENJOY every bite… as with a good cup of coffee or tea, you won’t eat just one!
- 3 cups flour
- 1 1/2 tsp. baking soda
- 1 /12 tsp. cream of tartar
- 1 tsp. salt
- 1/2 tsp. grated nutmeg (using a whole fresh one is best, you will never go back to the store-bought bottles)
- 2/3 cup butter, melted
- 2 eggs
- 1 cup milk
- 1 cup of sugar
- 3 tsp. cinnamon
- 1 stick of butter, melted
Preheat oven 350 degrees
Spray 12 muffin cups
In a large bowl, mix flour, baking soda, cream of tartar, salt, and nutmeg
In a big bowl, blend together butter and eggs until creamy
Slowly add the dry ingredients alternating adding milk. Mix until all is well blended. ( I use my Kitchen Aid for this as it makes it easy to blend and add the alternating milk and dry ingredients.)
Using an ice cream scoop, plop into batter into muffin cups. By using the scoop they will be evenly baked and perfectly round.
Bake for 20-25 minutes
While the muffins are baking, mix a cup of sugar and cinnamon together in a small bowl. Have another bowl for your melted butter
When the muffins are done, while still warm, dip muffin into butter covering the whole muffin, then roll that buttery goodness into the sugar/cinnamon mixture covering the muffin. Repeat with all your muffins.
SERVE WARM…really there is no other way to eat them! ENJOY!!
PS…they freeze well too.