These muffins are a delightful treat, combining the warm flavors of cinnamon and nutmeg with a soft, buttery texture. Perfect for breakfast or a sweet snack.
Preheat your oven to 350°F (175°C) and lightly grease a muffin tin.
Ensure your oven is fully preheated before baking for even cooking.
In a mixing bowl, whisk together the flour, baking powder, salt, and nutmeg.
Sifting the dry ingredients can help achieve a smoother batter.
In another bowl, beat the egg, softened butter, vanilla, and sugar until creamy.
Ensure the butter is softened to blend easily with the sugar.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until smooth.
Mix just until combined to avoid overworking the batter.
Fill each cup of the muffin tin about two-thirds full with the batter.
Use an ice cream scoop for even portioning.
Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even browning.
Melt the butter for the coating in a small bowl.
Microwave the butter in short intervals to prevent overheating.
In another small bowl, mix the sugar, cinnamon, and nutmeg for the coating.
Adjust the cinnamon to your taste preference.
While the muffins are still warm, dip each one in the melted butter, then roll in the cinnamon sugar mixture to coat.
Work quickly while the muffins are warm for better adherence of the coating.
Serve the muffins warm or let them cool and store in an airtight container.
These muffins taste best when fresh but can be reheated for a warm treat.
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