These muffins are definitely a make-again breakfast dish, even great for a nice brunch. You know that feeling when you bake something scrumptious and as it comes out of the hot oven, you just know the muffins will be full of deliciousness. Yes, that feeling, and you will get a full of it when you make these.
This recipe came from a cookbook called Brunch by Jennifer Donovan, and while it's a small cookbook, it's full of great recipes that will pull you into the brunch world. Being in Houston, brunch has become second nature to us from barbecue and Mexican food. Makes 12 muffins.
(Sorry for the lack of picture. I made these a couple of years back when I hosted a brunch.)
- 6oz butter, softened, plus extra for greasing
- 1 cup superfine sugar
- 2 large eggs, lightly beaten
- generous 2 1/2 cups all-purpose flour
- 3/4 tbsp baking powder
- 1/4 tsp baking soda
- pinch of salt
- 1/2 freshly grated nutmeg
- generous 1 cup milk
TOPPING: 1/2 cup superfine sugar, 1 tsp ground cinnamon, and 2 tbsp butter, melted
- Preheat oven to 350. Grease a deep 12-cup muffin pan.
- In a large bowl, beat the butter and sugar together until light and creamy. Add the eggs, a little at a time, beating well between additions.
- Sift the flour, baking powder, baking soda, salt, and nutmeg together. Add half to the creamed mixture with half of the milk. Gently fold the ingredients together before incorporating the remaining flour and milk. Spoon the mixture into prepared muffin pan, filling each hole to about two-thirds full. Bake for 15-20 minutes, or until the muffins are lightly brown and firm to the touch.
- For the topping, mix the sugar and cinnamon together. While the muffins are still warm from the oven, brush lightly with melted butter, and sprinkle over the cinnamon and sugar mixture. Eat warm or cold.