Instructions
1. Preheat & Prep
Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners.
2. Mix Dry Ingredients
In a large mixing bowl, whisk together:
- 1½ cups flour
- ½ cup sugar
- 2 tsp baking powder
- ½ tsp salt
- ¼ tsp nutmeg
3. Mix Wet Ingredients
In a separate bowl, whisk together:
- ½ cup milk
- 1 beaten egg
- ⅓ cup melted butter
- 1 tsp vanilla
4. Combine
Pour the wet ingredients into the dry ingredients. Stir just until moistened. Do not overmix — a slightly lumpy batter is perfect!
5. Fill Muffin Tin
Spoon the batter into the muffin cups, filling each about ⅔ full.
6. Bake
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Let muffins cool in the pan for 5 minutes.
7. Prepare Cinnamon Topping
While muffins bake, in one bowl mix:
- ½ cup sugar
- 1 tsp cinnamon
In another bowl, melt:
- ¼ cup butter
8. Coat the Muffins
While muffins are still warm:
- Dip the top of each muffin into the melted butter.
- Then roll or sprinkle with the cinnamon sugar mixture.
Repeat for all muffins.
9. Serve & Enjoy
Serve warm for the best flavor, or let cool completely and store in an airtight container. These muffins also freeze well!
Storage & Reheating Tips
- Room Temp: Store in a sealed container for 2–3 days.
- Freezer: Freeze for up to 2 months. Thaw overnight or microwave for 20 seconds.
- Reheat: Warm in the oven at 300°F for 5–8 minutes for fresh-from-the-oven taste.
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