👩🍳 Instructions
Prep: Preheat oven to 375°F (190°C). Grease a standard muffin tin well or line with paper liners.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and cinnamon until well combined.
Mix Wet Ingredients: In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each. Stir in milk and vanilla until just incorporated.
Combine: Gently fold the dry ingredients into the wet ingredients using a spatula. Mix until just combined—do not overmix. A few lumps are fine.
Bake: Divide batter evenly among muffin cups, filling each about ¾ full. Bake for 16–18 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Coat: While still warm, brush each muffin lightly with melted butter, then roll or dip in the cinnamon-sugar mixture until fully coated. Serve warm.
🍯 Tips for the Best Muffins
Room Temperature Ingredients: Using room-temperature eggs and milk helps create a smoother batter and even rise.
Don’t Overmix: Overmixing the batter can lead to dense muffins. Stir until the flour is just incorporated.
Spice It Your Way: Add a pinch of cardamom or allspice to the dry ingredients for extra warmth.
Storage: These muffins are best enjoyed the day they’re made. Store leftovers in an airtight container at room temperature for up to 2 days.
✨ Why You’ll Love Them
These muffins taste like a cross between a tender, old-fashioned cake donut and a cozy spice muffin. The nutmeg and cinnamon fill the batter with warmth, while the buttery cinnamon-sugar shell adds a nostalgic crunch. Whether served for a leisurely weekend breakfast or as an afternoon pick-me-up with coffee, they’re guaranteed to bring comfort in every bite.
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