It’s a delicious cross between a tender baked doughnut and muffin, complete with subtle tones of freshly grated nutmeg, gentle notes of vanilla finished with a buttery topping rolled in cinnamon and sugar.
An old recipe for sure and one that leaves us asking why we don’t bake these more often. I’ve played with this recipe through the years and ended up using the same basic recipe I use for our Blueberry and Orange Muffins. But instead of sweet berries, gorgeous spices are the stars!
These muffins start in a traditional way, with butter and sugar creamed together followed by whole eggs. Whisk baking powder into the flour for a light lift plus a touch of spice from nutmeg. Stir in pure vanilla extract along with half and half and they’re off to a short bake.
While still warm, brush the tops with melted butter and roll in a blend of cinnamon and sugar.
Bake in miniature muffin tins if you’re feeding a group or in regular tins if you want a bigger bite. Just adjust the baking time to 20 minutes.
Pour up a cappuccino and enjoy this wonderful old favorite on this gorgeous fall weekend!
Spice Muffins
½ cup butter, room temperature
1 cup sugar
2 extra-large eggs, room temperature
2 cups all-purpose flour
1-½ 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 on medium speed until light and smooth, about 2 minutes, scraping down the bowl as needed.
Add the sugar and 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.
Blend in the eggs on low speed, one at a time.
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 about 1/3 of the flour to the butter mixture, 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 24-cup mini-muffin tin with a cooking spray. Using a small ice cream scoop, divide the batter between the 24 wells.
Bake in a 375-degree oven for about 15 to 18 minutes or until the muffins test done with a toothpick inserted into the center. The muffins will be very light in color.
While the muffins are baking, in a small bowl whisk together the sugar and the cinnamon.
Let the muffins cool in the pan for about 5 minutes. Gently lift the muffins from the pan move them to a wire rack.
Brush the tops of the muffins with the melted butter, then roll into the cinnamon and sugar.
Makes 24 small muffins.
Spice Muffins
Equipment
- Electric mixer
- Mini-muffin tin, 24 well capacity
Ingredients
- ½ cup butter, room temperature
- 1 cup sugar
- 2 extra-large eggs, room temperature
- 2 cups flour
- 1-½ 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 melted butter
Instructions
- In a large mixing bowl, cream the softened butter on medium speed until light and smooth, scraping down the bowl as needed.
- Add the sugar and 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.
- Blend in the eggs on low speed, one at a time.
- 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 about ⅓ of the flour to the butter mixture, 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 24-cup mini-muffin tin with a cooking spray. Using a small ice cream scoop, divide the batter between the 24 wells.
- Bake in a 375-degree oven for about 15 to 18 minutes or until the muffins test done with a toothpick inserted into the center. The muffins will be very light in color.
- While the muffins are baking, in a small bowl whisk together the sugar and the cinnamon.
- Let the muffins cool in the pan for about 5 minutes. Gently lift the muffins from the pan move them to a wire rack.
- Brush the tops of the muffins with the melted butter, then roll into the cinnamon and sugar.
