French Breakfast Muffins

These tender muffins, lightly scented with nutmeg and topped with cinnamon sugar, are delicious.

Yield:

Makes 12 muffins.

Ingredients

1. 1/3 c. butter, melted
2. 1/2 c. sugar
3. 1 egg at room temperature
4. 1 1/2 c. AP flour
5. 1 1/2 tsp. baking powder
6. 1/2 tsp. salt
7. 1/4 tsp. nutmeg
8. 1/2 c. milk
9. Topping
10. 1/2 c. sugar
11. 1/2 c. butter, melted
12. 1 tsp. cinnamon

Directions

1. Preheat oven to 350F.
2. In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir until combined, but still a bit lumpy. Don't overmix.
3. Scoop batter into muffin tins that have sprayed with cooking spray.
4. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges. Remove from the oven and allow to cool for 10-15 minutes (warm but not hot).
5. While you are waiting for the muffins to cool, mix the sugar and cinnamon in a small bowl, just large enough for a muffin to fit in. Place melted butter in another small bowl, just large enough for a muffin to fit in. Dip the warm muffins in melted butter, then in cinnamon sugar.

Notes