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Cinnamon Sugar Muffins
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| Ingredients | |
| 1½ cups | all-purpose flour |
| ½ cup | sugar |
| 1½ teaspoons | baking powder |
| ½ teaspoon | salt |
| ½ teaspoon | nutmeg |
| ⅓ cup | unsalted butter, room temperature |
| 1 | egg |
| ¾ cup | milk |
| For Rolling: | |
| ½ cup | sugar |
| 1 teaspoon | cinnamon |
| ½ cup | unsalted butter |
Instructions
Preheat oven to 350 degrees F. Greased a muffin tin or line muffin tin cups with foil liners; set aside.
In a medium bowl, combine flour, sugar, baking powder, salt, and nutmeg; set aside.
In a small bowl, beat together egg and milk; set aside.
In a large bowl, beat butter until light and fluffy, about 1 minute. Add flour mixture, then egg mixture – alternating, and mixing after each addition until just combined. Scrape sides of bowl as needed.
Portion batter into muffin tins using an ice cream scoop, tins should be ⅔ full.
Bake 15 to 20 minutes, or until a toothpick inserted in the center of the muffin comes out clean.
Remove muffins from oven and allow to cool in the muffin tin for at least 10 minutes – until cool enough to handle.
In a small bowl, melt butter; set aside. In another small bowl, mix cinnamon and sugar until well blended.
If needed, remove liner from muffins. Dip top and bottom of muffin in melted butter. Roll butter coated muffins in cinnamon-sugar mixture. Place muffins on a plate or baking rack. Repeat until all muffins are coated.
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