These delicious, quick to make muffins are based on a recipe for “Nutmeg Muffins” in Marion Cunningham’s The Breakfast Book . They are tender, moist and fragrant – be sure to use freshly grated nutmeg for the best flavor. The cinnamon sugar topping gives th…
What you'll need
Ingredients
Muffins
1½ cups flour
½ cup whole wheat flour
¾ cup sugar
1 tablespoon baking powder
1½ whole nutmegs, grated (use a box or plane grater)
½ tsp. salt
1 egg
¾ cup heavy cream
¾ cup milk
5 tablespoons unsalted butter, melted
Topping
½ cup granulated sugar
2 teaspoons ground cinnamon
4 tablespoons unsalted butter, melted
The method
Directions
01
Preheat the oven to 400 degrees. Grease a standard muffin tin.
02
Whisk together the flours, sugar, baking powder, grated nutmeg, and salt in a medium bowl, thoroughly combining the ingredients.
03
Beat the egg in a small bowl, then stir in the cream, milk, and melted butter and blend well. Add the cream mixture to the flour mixture and stir only until there are no streaks of flour; do not over mix.
04
Divide batter evenly among muffin cups. Bake for about 18-20 minutes or until the rounded tops are lightly golden.
05
While muffins are cooling, mix sugar and ground cinnamon in small bowl and melt butter in small saucepan. After baked muffins have cooled five minutes, working one at a time, dip tops of muffins in melted butter and then cinnamon-sugar. Set muffins upright on wire rack; serve.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Cinnamon Sugared Doughnut Muffins
Prep
Cook
Yield
These delicious, quick to make muffins are based on a recipe for “Nutmeg Muffins” in Marion Cunningham’s The Breakfast Book . They are tender, moist and fragrant – be sure to use freshly grated nutmeg for the best flavor. The cinnamon sugar topping gives th…
Ingredients
Muffins
1½ cups flour
½ cup whole wheat flour
¾ cup sugar
1 tablespoon baking powder
1½ whole nutmegs, grated (use a box or plane grater)
½ tsp. salt
1 egg
¾ cup heavy cream
¾ cup milk
5 tablespoons unsalted butter, melted
Topping
½ cup granulated sugar
2 teaspoons ground cinnamon
4 tablespoons unsalted butter, melted
Cook Like James · The method
Directions
1
Preheat the oven to 400 degrees. Grease a standard muffin tin.
2
Whisk together the flours, sugar, baking powder, grated nutmeg, and salt in a medium bowl, thoroughly combining the ingredients.
3
Beat the egg in a small bowl, then stir in the cream, milk, and melted butter and blend well. Add the cream mixture to the flour mixture and stir only until there are no streaks of flour; do not over mix.
4
Divide batter evenly among muffin cups. Bake for about 18-20 minutes or until the rounded tops are lightly golden.
5
While muffins are cooling, mix sugar and ground cinnamon in small bowl and melt butter in small saucepan. After baked muffins have cooled five minutes, working one at a time, dip tops of muffins in melted butter and then cinnamon-sugar. Set muffins upright on wire rack; serve.
Cook Like James
Cinnamon Sugared Doughnut Muffins
Prep
Cook
Yield
These delicious, quick to make muffins are based on a recipe for “Nutmeg Muffins” in Marion Cunningham’s The Breakfast Book . They are tender, moist and fragrant – be sure to use freshly grated nutmeg for the best flavor. The cinnamon sugar topping gives th…
Ingredients
Muffins
1½ cups flour
½ cup whole wheat flour
¾ cup sugar
1 tablespoon baking powder
1½ whole nutmegs, grated (use a box or plane grater)
½ tsp. salt
1 egg
¾ cup heavy cream
¾ cup milk
5 tablespoons unsalted butter, melted
Topping
½ cup granulated sugar
2 teaspoons ground cinnamon
4 tablespoons unsalted butter, melted
Directions
1
Preheat the oven to 400 degrees. Grease a standard muffin tin.
2
Whisk together the flours, sugar, baking powder, grated nutmeg, and salt in a medium bowl, thoroughly combining the ingredients.
3
Beat the egg in a small bowl, then stir in the cream, milk, and melted butter and blend well. Add the cream mixture to the flour mixture and stir only until there are no streaks of flour; do not over mix.
4
Divide batter evenly among muffin cups. Bake for about 18-20 minutes or until the rounded tops are lightly golden.
5
While muffins are cooling, mix sugar and ground cinnamon in small bowl and melt butter in small saucepan. After baked muffins have cooled five minutes, working one at a time, dip tops of muffins in melted butter and then cinnamon-sugar. Set muffins upright on wire rack; serve.
