Muff-Nuts
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Quick nutmeg-spiced muffins topped with cinnamon sugar, with a coffee cake option baked in a 9×9-inch pan. The dry ingredients can also be bagged with a tag as a make-ahead mix or gift.
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- 3 teaspoons baking powder
- ½ cup sugar
- 1 large egg or 2 small eggs
- ¼ cup melted butter
- 1 cup milk room temperature or slightly warmed
- ½ teaspoon nutmeg
- Chopped nuts optional
- Cinnamon and sugar mix for topping
Equipment
- mixing bowl
- muffin pan
- 9×9-inch pan
- zip-top bags
Directions
- In a medium bowl, mix the flour, salt, baking powder, nutmeg, and sugar. Add the egg, melted butter, and milk and stir only until moistened; a few small lumps are fine. Do not overmix.
- If you like, fold in a handful of chopped nuts.
- Spoon into greased muffin tins and sprinkle the tops lightly with cinnamon and sugar.
- Bake at 400°F for 12 to 17 minutes.
- Coffee cake version: Spread the batter in a buttered 9×9-inch pan, sprinkle with cinnamon and sugar, and bake at 425 for 15 to 20 minutes.
Notes
Make-ahead mix: place all the dry ingredients in a sealable bag and attach the tag.
Directions tag: Add the bag’s contents to a bowl. Add 2 eggs, ¼ cup melted butter, and 1 cup milk. Mix until moistened, then bake at 400°F for 12 to 17 minutes.
Nutrition
Serving: 64g | Calories: 167kcal | Carbohydrates: 26g | Protein: 3.9g | Fat: 5.5g | Saturated Fat: 3.1g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 271mg | Potassium: 63mg | Fiber: 0.6g | Sugar: 9.4g | Vitamin A: 196IU | Vitamin C: 0mg | Calcium: 100mg | Iron: 1.3mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 12 servings from the whole mix with 2 eggs, ¼ cup melted butter, 1 cup milk; milk counted as whole milk. Brands and portions vary, so use it only as an approximation.
