- 1/3 cup butter (melted)
- 1/2 cup sugar
- 1 egg (preferably room temperature)
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 cup milk
- 1/2 cup sugar
- 1/2 cup butter (melted)
- 1 teaspoon cinnamon
PER SERVING *
|Calories750Calories from Fat370|
|% DAILY VALUE*|
|Calories from Fat370|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
AJ 24 days ago
The kids loved these.
Tara Crosby 26 days ago
The best muffins in the world, when the recipe says do not overmix follow that. I add cloves and Nutmeg and cinnamon to mine and they are fantastic. I add just a hint of pink Himalayan salt to the sugar and cinnamon mix amazing,
Deb 12 Feb
Was yummy but tasted more like a sweet biscuit ... I will try again but with more nutmeg ...we did not it ... the cinnamon was a great add to the top Thank u
Renee M. 4 Feb
I have made these several times and they are always amazing. Great recipe!
Sarah P. 19 Aug 2017
These are nice and subtle muffins to enjoy with coffee. I used cinnamon instead of nutmeg and only applied the sugary topping to the muffin tops (not the whole muffin like the recipe suggests). Very sweet!
Kari 4 Jul 2017
These are so easy and absolutely wonderful. Best fresh out of the oven!
Nathaniel Castaneda 13 Jun 2017
It was delicious would make it again
Sandy 23 May 2017
This recipe was easy to prepare, even an amateur will have no problem. The taste was light and not filling.
Akilah L. 10 Nov 2016
I've made this recipe before and it needed some fluffier aspect about it. Added a heaping tablespoon of plain Greek yogurt and the cinnamon in the muffin mixture and voila! It's so tasty without the extra sweet topping!
AlexG 28 Oct 2016
Great , I used turbinado sugar though and it turned out pretty well . It's buttery and sweet . Would go great with a cup of black coffee .
Grace K. 16 Oct 2016
Great!!! I love these, but they take a while to prepare. I did half the recipe but put 2 eggs instead of 1/2. I also added extra nutmeg and I put some cinnamon.
K D. 4 Sep 2016
The first time I made them, I think that they were very good, but somehow seemed to need sour cream... I made them again and added 1.5 TBL of sour cream and I like them much better. I also halved the topping and made them in my mini bundt pan!
Anne H. 18 Apr 2016
These muffins turned out pretty well, though I did like them a lot better without the topping, as did the rest of the family. The sugar was way too crunchy and sweet for our tastes, so if that's your thing you'll probably like these. I will definitely keep the recipe for the sake of the batter though, it's very adjustable so I'll see if I can make some changes and make cappuccino or orange muffins or something instead.
Florence Tew 10 Mar 2016
I followed the recipe exactly for half of the muffins, and for the other half I put a bit of Nutella in the middle! Both were amazing! Definitely recommend this recipe for a tasty treat.
Amy C. 7 Mar 2016
I've been making these since high school from an old cookbook and they are fabulous!!! Good reminder that I need to make them again!
Dennis C. 26 Feb 2016
It was great. Trust me I'm a Doctor. I LOOOOOOOOOOOOOOOOOOOVVVVVVVVVVVVVVVVVVVVVVVEEEEEEEEEEEEEEEEDDDDDDDDDDDDDDDDDDDDDDDDDDDDDD IIIIIIIIIIIIIIIIIIIIIIITTTTTTTTTTTTTTTTTT.
Frances T. 21 Feb 2016
It was delightful, the recipe was incredibly easy to follow, I cut the amount of ingredients for the topping in half. Great recipe
Rachel May 21 Feb 2016
These were excellent!!! They weren't too sweet and they tasted wonderful! I will definitely make it again