Lexie dug out this old favorite from Great-Grandma Charlotte to make for Muffin Monday. The muffins are very simple with a hint of nutmeg and the topping adds just the right amount of sweet. You can make a batch to enjoy and then freeze the leftovers (if you have them!) for another Monday.
Grandma Charlotte’s Nutmeg Muffins
makes 10 muffins
Preheat oven to 375 degrees.
In a medium bowl, mix together:
1-1/2 cups + 2 TBSP. flour
3/4 cup sugar
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. nutmeg
In a separate bowl, mix together:
1/2 cup milk
1 egg, beaten
1/3 cup melted butter (don’t worry if the butter firms up a little when mixed with the cold milk)
Stir lightly into the flour mixture until just blended. Fill greased muffin tins halfway or use cupcake papers. Bake for 15 minutes or until golden brown.
Remove muffins from oven and, handling carefully, dip tops in 1/3 cup melted butter, and then dip into the following mixture:
1/2 cup sugar
1 tsp. cinnamon
1/2 tsp. vanilla
Serve warm or reheated.
I love these kinds of simple family recipes. These look so yummy!
Thanks, Lisa! They really are good, if not exactly gluten-free. I haven’t attempted a GF muffin yet, but I’d like to give it a try one of these days….