These muffins are some of the best I’ve ever made!
Nutmeggy and cinnamony with a lovely sugary crunch, they’re best stuffed into your cake-hole when warm and intensely fresh!
I sourced this recipe from a book I was given for Christmas one year called Cupcakes, Muffins and Baked Goods and published by Love Food.
Here’s how to make them…
This recipe will make 12 muffin sized doughnuts or up to 24 cupcake sized doughnuts.
You will need –
- 175g butter
- 200g caster sugar
- 2 eggs
- 375g plain flour
- ¾ tablespoon baking powder
- ¼ teaspoons bicarb of soda
- pinch of salt
- ½ teaspoons nutmeg
- 250ml milk
For the sugary topping –
- 100g caster sugar
- 1 teaspoon cinnamon
- 2 tablespoons of butter
To make –
- Beat together the butter and sugar in a large bowl until light and creamy.
- Add the eggs, beating well after each addition.
- Sift the flour, baking powder, bicarb soda, salt and nutmeg together into the mixture along with the milk.
- Gently fold the together until well combined.
- Spoon the mixture into pre-greased muffin/cupcake pans, filling the holes about two-thirds full.
- Place in a pre-heated oven (180C/350F) and bake for 15-20 minutes. Muffins should be lightly brown and firm to the touch when ready.
- Whilst baking, prepare the sugary topping. To do this, mix together the sugar and cinnamon in a small bowl and melt the butter (in a separate bowl) in the microwave.
- Once the muffins are out of the oven, brush the melted butter over the top and sprinkle generously with the sugar and cinnamon topping.
- Best to eat when warm!