Sugar and Spice Muffins

Sugar and Spice Muffins
Grapefruit-Orange Compote with Vanilla–Star Anise Syrup (left) and Sugar and Spice Muffins (right)

Sugar and Spice Muffins and a warm cup of tea are the perfect pair. Pictured with Grapefruit-Orange Compote with Vanilla–Star Anise Syrup.

Sugar and Spice Muffins
 
Yield: 9 muffins • Preparation: 15 minutes • Bake: 15 minutes
Ingredients
  • 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
Instructions
  1. Preheat oven to 375°.
  2. Spray 9 wells of a 12-well muffin pan with nonstick spray. Set aside.
  3. In a medium bowl, combine flour, sugar, baking powder, salt, and 1 teaspoon nutmeg, whisking well. Set aside.
  4. 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.)
  5. Using a levered ¼-cup scoop, divide batter among prepared muffin wells.
  6. 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.)
  7. In a small bowl, combine castor sugar and remaining 1 teaspoon nutmeg, whisking well.
  8. When muffins are cool enough to handle, dip tops of muffins into remaining ½ cup melted butter, and then into nutmeg castor sugar.
  9. Serve immediately.
Notes
*Ground nutmeg may be substituted, but adjust measurement to 1 teaspoon.

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