French Morning Muffins

By ebdonahue

Ingredients

• 2 cups all-purpose flour
• 2/3 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 large egg
• 1 cup plus 2 tablespoons milk
• 6 tablespoons (3/4 stick) unsalted butter, melted and still warm
• 1 teaspoon vanilla extract
• 1/4 cup (1/2 stick) unsalted butter, melted
• 1 cup sugar
• 1 teaspoon cinnamon

Details

Servings 12
Preparation time 10mins
Cooking time 30mins
Adapted from takingonmagazines.com

Preparation

Step 1

For batter: Preheat oven to 375. Butter a 12-cup standard muffin pan or line with baking cups. Set aside. Sift the flour, sugar, baking powder, salt and nutmeg into a large mixing bowl. In a separate medium bowl, whisk the egg until frothy. Blend in the milk, melted butter and vanilla. Make a well in the dry ingredients and add the liquid. Mix the batter until evenly blended. Divide the batter among the muffin cups, filling them about two-thirds full. Bake on the center oven rack for 20-22 minutes, until golden brown. Transfer the pan to a cooling rack. Cool for 5 minutes, then remove the muffins and continue to cool on a rack.

For topping: When the muffins are cool enough to handle, put the warm melted butter into a shallow bowl on your work surface. Put the sugar into a separate bowl and mix in the cinnamon. Working with one muffin at a time, dip the top of the muffin in the melted butter, then dip it in the cinnamon sugar, rolling it to coat the entire top. Transfer to a cooling rack. Repeat for the remaining muffins.

(Note: If the sugar starts to get a little clumpy, ‘fluff’ it with your fingers, adding a little fresh sugar to break it up.)

from The Old Farmer’s Almanac Everyday Baking Cookbook