Robynne's StoryThese delicious muffins never last long at our house. I even made these for my son's birthday instead of a birthday cake.
I promise...you can't eat just one!
Thanks to a few suggestions from Cindy Stawser, these are even better. NOTE: If you printed this recipe prior to 9/21/11, it has been updated.
Disclaimer: I have always used recipes as a guide and use my instincts and experience to alter or omit ingredients as I cook. Therefore, it has always been a challenge when sharing recipes with others. I doubt I make dishes the same way twice. So, I advise you to use my recipes the same way. Trust your experience and adjust to your personal taste~Robynne
+ 4 tablespoons flour
1 1/2 c
+ 1 teaspoon baking powder
1Preheat oven to 400 F degrees
2Combine first 5 ingredients in a medium bowl. Add milk, egg and 2/3 cup of melted butter, mix to combine.
3Butter muffin tins and sprinkle with cinnamon & sugar mixture. Fill muffin cups 1/2 full and sprinkle again with cinnamon & sugar. Bake for 15-20 minutes, until tops are brown and muffins are springy to the touch.
4While muffins are still warm, dip tops and sides of each muffin in 2/3 cup of melted butter and roll in cinnamon,nutmeg and sugar mixture.
6Thank you again, Cindy Stawser for suggesting I sugar the baking cups and the tops of the batter, prior to baking. They are even better than before!!!!