Prep 30 mins
Cook 25 mins
Fill your kitchen with a magnetic aroma!
- 1 cup sugar
- 1⁄2 cup unsalted butter or 1⁄2 cup unsalted margarine
- 3 eggs
- 2 1⁄2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon ground nutmeg
- 1⁄2 teaspoon cinnamon
- 6 fluid ounces buttermilk
- 1 tablespoon buttermilk, additional
- 1⁄2 cup sugar
- 1 cup finely chopped walnuts
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon ground nutmeg
- Heat oven to 375°F.
- In a mixing bowl, cream the sugar and butter together with an electric mixer.
- When they are thoroughly mixed, add the eggs and beat for 1 more minute.
- Sift the flour into a separate bowl, together with the baking soda, nutmeg and cinnamon.
- Add the flour and buttermilk to the first mixture, and mix at low speed until smooth.
- To avoid lumps in the batter, add the wet and dry ingredients alternately, in small amounts.
- Make the nut topping by combining all the Nut Topping ingredients together in a small bowl.
- Grease muffin tins with additional butter or margarine, or use paper or foil baking cups.
- Fill each cup ¾ full of batter.
- Add a full rounded tablespoon of the nut topping on top of the batter in each cup.
- Bake immediately, or the topping will sink to the bottom of the muffins, and then you will be mad at yourself – and we don’t want that to happen, do we?.
- Bake at 375°F for 20 to 25 minutes until the muffins are golden brown and a toothpick inserted in the middle of a muffin comes out dry.
- (Home ovens’ heat differently from Mimi’s commercial ovens, and so you may need to adjust the temperature and/or the baking time accordingly).
- This recipe yields 12 standard-size muffins, or 6 Jumbo-size muffins.
- If you are using jumbo muffin tins, reduce the oven temperature by 25° and increase the baking time by 5 to 10 minutes.
Miller, these were wonderful muffins!!! The recipe made 12 (standard size pan) huge muffins! The crowns were really big--the best I've ever made! They were light, moist, and fluffy, and the topping was a really nice addition. The spices were a great combo, and I'm thinking that you could add chopped apples, or blueberries. This is the kind of muffin I always TRY to make, but the other "bakery style" recipes don't cut it! Thanks for sharing! If you have any others like this, please share those, as well!!!
Due to the fact that I was able to read leeannr’s glowing review of these muffins just before I made them myself I had an opportunity to experiment a wee bit with the tin size. My 12-c. tins are rather ancient and have a somewhat smaller capacity than is currently ‘fashionable’. I had mental images of tops flowing together and making the muffins almost impossible to get out of my all to likely to stick (as opposed to non stick)tins. The resulting mess would hardly suitable for guest fare. I used two six-celled popover tins and still the muffins filled them amply, without loosing that oh-so-desirable peaked top. The muffins themselves were moist and light and the texture and flavour were excellent. With the addition of the topping they were definitely decadent. Unfortunately i will not be able to comment as to whether they remain moist when stored for a day or two...I will be lucky if they last the day. Thank you Miller,I'm looking forward to making this recipe time and time again.
These muffins were nice. They had a lovely, light texture and a crunchy, toasted nut topping.I didn't have walnuts so I used pecans instead and increased the cinnamon to 1 teas. I found that despite the fact they were light and moist, they were still lacking something. I think next time I'll add 1/8 teaspoon of ginger and cloves and some raisins to the batter.