details
- Makes 24 mini muffins
- Prep time: 25 minutes
- Cook time: 15 minutes
- Coating/filling time: 15 minutes
For the muffins:
- 3 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground nutmeg
- 1/4 teaspoon baking soda
- 3/4 cup whole milk, at room temperature
- 2 tablespoons buttermilk, at room temperature
- 10 tablespoons unsalted butter, at room temperature
- 3/4 cup plus 2 tablespoons sugar
- 2 large eggs, at room temperature
For the cinnamon-sugar coating:
- 1 cup sugar
- 1 tablespoon ground cinnamon
- 8 tablespoons (1 stick) unsalted butter, melted
directions
Preheat oven to 375 degrees. Grease and flour 2 (12 cup) mini muffin tins.
In a medium bowl, sift together the flour, baking powder, salt, nutmeg, and baking soda.
In a separate bowl, whisk together the milk and buttermilk.
In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Beat in eggs, one at a time, until just combined. With the mixer set on low speed, beat in one fourth of the dry ingredients. Then beat in one third of the milk mixture. Continue to alternate until all ingredients are incorporated, finishing with dry ingredients. Do not over mix. The batter will be heavy, it's ok.
Fill the prepared muffin cups just to the rim with batter. Bake until lightly golden and firm to the touch, 15-20 minutes. Let the muffins cool in the pan for 5 minutes. Remove the muffins from the tin and transfer to a wire rack set over a baking sheet.
To coat the muffins: Combine the sugar and cinnamon in a resealable plastic bag. Brush each muffin generously with melted butter. Then place a few muffins in the bag with the cinnamon and sugar mixture. Shake well to coat the muffins. Repeat.
Jelly Donut Muffins (optional): After the muffins are coated with the sugar/cinnamon mixture, use a small pastry tip to make a hole in the bottom of each muffin. Fill the pastry bag with your favorite jam and gently squeeze into the muffin.
Serve warm or at room temperature.