Sugar and Spice Muffins and a warm cup of tea are the perfect pair. Pictured with Grapefruit-Orange Compote with Vanilla–Star Anise Syrup.
- 2 cups all-purpose flour
- ¼ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons freshly grated nutmeg, divided*
- 1 cup whole milk
- 1 large egg
- ¾ cup melted butter, divided
- ½ cup golden castor sugar
- Preheat oven to 375°.
- Spray 9 wells of a 12-well muffin pan with nonstick spray. Set aside.
- In a medium bowl, combine flour, sugar, baking powder, salt, and 1 teaspoon nutmeg, whisking well. Set aside.
- In a small bowl, combine milk, egg, and ¼ cup melted butter, stirring well. Add flour mixture, stirring just until dry ingredients are incorporated. (Don’t overtax, as this will make muffins tough. Batter will have lumps.)
- Using a levered ¼-cup scoop, divide batter among prepared muffin wells.
- Bake until a wooden pick inserted in centers comes out dry, approximately 15 minutes. Remove muffins to a wire rack. (At this point, muffins may be stored in an airtight container until ready to serve.)
- In a small bowl, combine castor sugar and remaining 1 teaspoon nutmeg, whisking well.
- When muffins are cool enough to handle, dip tops of muffins into remaining ½ cup melted butter, and then into nutmeg castor sugar.
- Serve immediately.
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