Sharing a seriously fun love for food

Spice Muffins

Spice Muffins

This is one of those delightful things that leave you wanting one more bite. It’s a cross between a muffin and a tender baked doughnut with subtle notes of freshly grated nutmeg, pure vanilla extract finished with a buttery cinnamon-sugar topping.

Spice muffins are a very versatile, served with jam or jelly they’re perfect for brunch or served on their own as a snack or dessert.

Served with our Rosé Wine Jelly, adding a touch of cloves to the spices in the muffins!

I’ve played with this recipe through the years and ended up coming back to the same base recipe we use for our Blueberry and Orange Muffins. You can make these in miniature muffin tins if you’re feeding a group and want more of a “finger food”. Just reduce the baking time to 8-10 minutes or until the muffins are lightly golden, being careful not to over bake.

Like cake doughnuts these are best the day you make them…So go ahead and have one more!

Spice Muffins

½ cup butter, room temperature

1 cup sugar

2 extra large eggs, room temperature

2 cups all-purpose flour

1-1/2 teaspoons baking powder

½ teaspoon freshly ground nutmeg

¼ teaspoon kosher salt

½ cup half and half

1 teaspoon pure vanilla extract

½ cup sugar

1 teaspoon ground cinnamon

6 tablespoons butter, melted

In a large mixing bowl, cream the softened butter. Add the sugar and the eggs.

Continue beating on medium speed until the mixture is light and fluffy. Scrape down the sides and the bottom of the bowl once or twice to make sure the butter is well blended into the mixture.

In a small bowl whisk together the flour, baking powder, nutmeg and kosher salt.

Stir the vanilla extract into the half and half. Using the low speed of the mixer, add the flour to the butter mixture, about ½ cup at a time, alternating with the half and half, beginning and ending with the flour. Blend just until the flour is combined to prevent over mixing the batter.

Spray the cups of a 12-cup muffin tin with cooking spray. Using a large ice cream scoop, fill each tin about ¾ full.

Bake in a 375-degree oven for about 20 minutes or until the muffins test done and are lightly golden.

While the muffins are baking, whisk together the sugar and the cinnamon in a small bowl. Let the muffins cool in the pan for 5 minutes. Gently run a knife around the edge and move the muffins to a wire rack to finish cooling.

Dip the tops of the muffins in the melted butter, then into the cinnamon and sugar, rolling to cover the tops.

Sugar and spice – in a muffin it really is quite nice!


Leave a Reply

Your email address will not be published. Required fields are marked *

Subscribe to Preserving Good Stock’s weekly newsletter and never miss a recipe!