Best Nutmeg Muffins Recipes

GOURMET NUTMEG MUFFINS

Steps:

• In a large bowl with a fork, stir together well the flour, sugar, baking powder, nutmeg and the salt In a small bowl, whisk together the egg, the cream, the milk, and the butter until the mixture is combined well.
• Stir the cream mixture into the flour mixture until the batter is combined well.
• Divide the batter among 12 buttered 1/2-cup muffin tins, and bake the muffins in the middle of a preheated 400° oven for 15-20 min.
• ,or until they are pale golden and a tester comes out clean.
• Turn the muffins out onto a rack.
• Makes 12 muffins.
• NOTE: These are a good breakfast muffin.
• Not horribly sweet and wonderful with fresh fruit.

EGGNOG MUFFINS WITH NUTMEG-STREUSEL TOPPING

Steps:

• Prepare a muffin tin with paper liners or grease each cup.
• Mix together flour, sugar, baking powder, and nutmeg in one bowl.
• In a second bowl, mix the eggs, eggnog, melted butter, vanilla, and rum extract.
• Pour the wet ingredients into the dry ingredients. Stir until combined and dough is just moistened.
• Fill each cup 2/3 of the way full with the muffin batter.
• Preheat oven to 375°F.
• Prepare streusel topping by combining the flour, sugar, and nutmeg. Cut in the butter until coarse crumbs are formed.
• Sprinkle each cup with streusel.
• Bake 18-20 minutes, or until a pick comes out clean.

NUTMEG BLUEBERRY MUFFINS

Steps:

• In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in milk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries., Fill paper-lined muffin cups three-fourths full. Combine nutmeg and remaining sugar; sprinkle over the top. , Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

NUTMEG MUFFINS

Steps:

• In a bowl, combine 2 cups of flour and brown sugar; cut in butter until crumbly. Reserve 3/4 cup for topping. To the remaining crumb mixture, add the baking powder, nutmeg, baking soda, salt and remaining flour. Combine eggs and buttermilk; add to crumb mixture just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with reserved crumb mixture. Bake at 350° for 20-25 minutes or until muffins test done. Cool for 10 minutes; remove to a wire rack.

NUTMEG MUFFINS

Steps:

• Preheat oven to 325 degrees. Lightly butter 14 muffin cups.
• Sift together the dry ingredients in a large bowl.
• Warm the butter, cream, and milk just until lukewarm, then whisk in the eggs.
• Using a wooden spoon or a flat spatula, fold the dry ingredients into the liquid ingredients just until mixed.
• Spoon the batter into the muffin tins and bake for 15-20 minutes until risen and lightly browned.
• Turn the muffins out onto a rack.
• Serve plain or dip each muffin in melted butter, and then roll it in the sugar mixture.

NUTMEG SOUR CREAM MUFFINS

Steps:

• In a bowl, beat egg until light and fluffy. Add sour cream, 1/2 cup sugar and shortening; beat well. Combine the flour, baking powder, baking soda and salt; stir into sour cream mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Combine nutmeg and remaining sugar; sprinkle over muffins. Bake at 400° for 15 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack.

NUTMEG MUFFINS -- CONFERENCE MUFFINS

Steps:

• Preheat oven to 350. Mix first 3 ingredients. Add dry ingredients. And milk and vanilla until just mixed. Spray muffin pan, and FOR EACH BATCH! For regular sized muffins, bake 20-25 minutes. The tops do not get very brown even when done - DON'T OVERBAKE OR THEY GET DRY! For mini muffins bake 12-13 minutes. When muffins are done baking, immediately roll them in the melted butter and then in the cinnamon-sugar mix. Set on cooling rack with paper towels underneath.

NUTMEG MUFFINS

Steps:

• Preheat oven to 350°F. Line 24 muffin tins with paper liners. In a large bowl, mix 2 cups flour and brown sugar. Add butter, and cut in until a course mixture is formed. Set aside 3/4 cup of mixture for topping. Add to the remaining mixture, flour, baking powder, baking soda, nutmeg, and salt. Mix together. Add in buttermilk and eggs. Stir until moistened.
• In 24 paper-lined muffin tins, fill about half-way with muffin batter. Sprinkle with reserved topping.
• Put in oven and bake for 20 minutes or until muffins test done.