Nutmeg Muffins Recipes

NUTMEG STREUSEL MUFFINS

Steps:

• Heat oven to 400°F. Place paper baking cups into 12-cup muffin pan; set aside.
• Combine 1 1/3 cups flour and brown sugar in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Reserve 1/2 cup for streusel topping.
• Add all muffin ingredients to remaining streusel mixture in same bowl; stir just until moistened.
• Spoon batter into prepared pan. Sprinkle with reserved streusel topping. Bake 18-22 minutes or until lightly browned. Let stand 5 minutes; remove from pan.

FRENCH BREAKFAST MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
• In a medium mixing bowl, stir together flour, 1/2 cup sugar, baking powder, nutmeg and salt. Make a well in the center of the mixture. Stir together egg, milk and 1/3 cup melted butter. Add egg mixture to flour mixture; stir until just moistened (batter may be lumpy). Spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 to 25 minutes. Meanwhile, combine 1/4 cup sugar, cinnamon When muffins are finished baking, dip tops of muffins in the melted butter, and then in the cinnamon sugar mixture. Serve warm.

DONUT MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.
• Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
• Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
• While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.

CINNAMON MUFFINS

Steps:

• Mix flour, sugar, baking powder, salt, nutmeg and allspice.
• Add egg, milk and butter.
• Stir into dry ingredients until moistened.
• Spoon into greased or paper-lined muffin cups.
• Bake at 400 degrees for 20 minutes or until done.
• For topping combine sugar and cinnamon.
• Brush top of warm muffin in butter and dip top of muffin into sugar/cinnamon mixture.

SUGAR AND SPICE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
• In a large bowl, combine flour, baking powder, salt and nutmeg. In a separate bowl, beat together oil, 3/4 cup sugar, egg and milk. Stir egg mixture into flour mixture, just until moistened. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into a muffin comes out clean.
• While muffins are baking, mix together 3/4 cup white sugar and 1 teaspoon cinnamon. While muffins are still hot, dip tops in melted butter and then in cinnamon sugar mixture.

CINNAMON MUFFINS

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk until well combined. , Fill greased muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean., Add butter to a shallow bowl. In another shallow bowl, combine sugar and cinnamon. Dip muffin tops in butter, then in cinnamon-sugar. Serve warm.

ULTIMATE BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin.
• Sift flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a small bowl.
• Mash bananas in a large bowl. Mix in white sugar, melted butter, brown sugar, egg, and vanilla extract. Fold in flour mixture until just combined. Fold walnuts into the batter.
• Divide batter evenly among the muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

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.

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.

DIABETIC BANANA NUTMEG MUFFINS [ SEE NOTES ]

Steps:

• Preheat oven to 375° F and grease or line 18-24 muffin cups.
• In a large bowl, combine all ingredients, carefully folding the flour into the banana just until moistened.
• Spoon batter into muffin cups. To get pictured results, we filled the muffin cups 3/4 full to get the nice bloom on top, when done. Bake for 10-15 minutes, depending on how much you wish to cook the banana. The pictured results were 13 minutes.
• Note: The Nutritional information for these muffins is misleading. The amount of sugar is much less. The body does not recognize Splenda or Altern as sugar, and therefore, should be counted differently. The only sugar is from the bananas and starch-generated sugar from the flour. Whole wheat generates less.
• You may also substitute the vanilla for orange extract and add in the pulp of 3 fresh oranges, lemon extract and the pulp of 4 lemons, or cherry extract and 2/3 cup minced pineapple. Be creative!

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 -- 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 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.