Prep 30 mins
Cook 30 mins
All of the wonderful cinnamon-nutmeg-buttermilk deliciousness of the fried version, but none of the splattery oily mess to clean up because they're baked instead of fried. This was sent to me in an email.
- 3 cups all-purpose flour
- 2 1⁄2 teaspoons baking powder
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon freshly ground nutmeg
- 1⁄4 teaspoon baking soda
- 3⁄4 cup whole milk, at room temperature
- 2 tablespoons buttermilk, at room temperature
- 10 tablespoons unsalted butter, at room temperature (1 1/4 sticks)
- 3⁄4 cup plus 2 tablespoons sugar
- 2 large eggs, at room temperature
- 1 cup sugar
- 1 tablespoon ground cinnamon
- 8 tablespoons unsalted butter, melted (1 stick)
- Preheat the oven to 375°F Grease and flour two (12-cup) mini muffin tins.
- In a bowl, sift together the flour, baking powder, salt, nutmeg, and baking soda. In a separate bowl, whisk together the milk and buttermilk.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until just combined.
- With the mixer set on low speed, beat in one fourth of the dry ingredients. Beat in one third of the milk mixture. Continue to alternate until all of the remaining ingredients are incorporated, finishing with the dry ingredients. Do not overmix.
- Fill the prepared muffin cups just to the rim with batter. Bake until lightly golden and firm to the touch, 15 to 20 minutes. Let the muffins cool in the pan for 5 minutes. Remove the muffins from the tins and transfer to a wire rack set over a baking sheet.
- Combine the sugar and cinnamon in a bowl. Brush each muffin generously with melted butter. Then sprinkle generously with cinnamon sugar. Serve warm or at room temperature.