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.
Cook Time 18 minutesmins
Course Breads, Breakfast, Brunch, Dessert
Servings 24small muffins
Equipment
Electric mixer
Mini-muffin tin, 24 well capacity
Ingredients
½cupbutter, room temperature
1cupsugar
2extra-large eggs, room temperature
2cupsflour
1-½teaspoonsbaking powder
½teaspoonfreshly ground nutmeg
¼teaspoonkosher salt
½cuphalf and half
1teaspoonpure vanilla extract
½cupsugar
1teaspoonground cinnamon
6tablespoonsmelted 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.
Notes
If you want larger muffins, (twelve) bake in a standard muffin tin for about 20 minutes.