Oh these muffins...how I love them. They had me at the cinnamon-sugary crusting and then clenched it with their sweet, nutmeg inside. I have had problems getting these to come out of my pans without breaking apart. After many attempts, my final conclusion is that your pan must be VERY well greased and floured and you should fill your muffin pan cups only half full. When they are more than half full, the tops of the muffin tend to break off when you remove them from the oven.
I have yet to find a person that did not love these muffins. I have served them for breakfast in my own home and taken them to many potluck brunches. You can make these muffins the night before, a few days before or even the morning of and they turn out perfectly!
- 3 cups of flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 cup sugar
- 2/3 cup shortening
- 2 whole eggs
- 1 cup milk
- 1 1/2 cup sugar
- 3 teaspoons cinnamon
- 2 sticks butter
- Preheat oven to 350 degrees.
- Grease and flour muffin cups.
- In a large bowl, stir together flour, baking powder, salt, and nutmeg. Set aside.
- In a separate large mixing bowl, cream together shortening and 1 cup of sugar.
- Add eggs one at a time mixing in between each addition.
- Add the flour mixture and milk alternately to the creamed mixture. Beat well after each addition.
- Fill prepared muffin cups 1/2 full. Bake in preheated 350 degree oven for 20-25 minutes or until golden.
- Remove from oven and set aside.
- In a bowl melt one stick of butter (I have found that I don't always need both sticks). Combine 1 1/2 cup of sugar and cinnamon in a separate bowl.
- Remove muffins from pan and dip into butter. Roll around until well coated.
- Dip butter coated muffins in cinnamon sugar mixture and roll around well to coat.