OMG ~ these are the best muffins I have made in a long time! I made them for Easter breakfast so they aren’t particularly difficult but the longer bake time does have to be taken into consideration. They have a super tender crumb. The recipe makes 24 muffins and I think you could easily cut the recipe in half if you wanted to.
The downside, if there is one, is that is takes a TON of butter ~ about FIVE sticks!! Don’t substitute!! They are so good and really worth the expense for a special occasion.
I found the recipe on the Fine Cooking website but a similar recipe can be found on many sites like The Pioneer Woman.
3 sticks of butter, room temp
1 3/4 cup sugar
6 cups flour
1 tbsp plus 2 tsps baking powder
1/2 tsp baking soda
1 3/4 tsp salt
1 tsp nutmeg
1 2/3 cups milk
1/4 cup buttermilk
2 sticks butter
2 cups sugar
2 tbsp cinnamon
Heat oven to 350º.
Cream the butter and sugar in a large bowl. Beat in the eggs, one at a time, until just mixed.
In another bowl, sift together the flour, baking powder, baking soda, salt and nutmeg. Combine the milk and buttermilk in a measuring cup.
Using a spoon, mix a quarter of the dry ingredients into the butter mixture. Then add a third of the liquid ingredients. Continue in this manner, ending with the dry ingredients. Mix until all is well combined being careful not to overmix or the muffins will be tough.
Spray 2 muffin pans with cooking spray. Scoop batter into each cup filling until the dough is almost level with the top of the cup. I used an ice cream scoop and that worked well.
Bake until firm to touch, 30 to 35 minutes.
When the muffins come out of the oven, melt the 2 sticks of butter and mix the sugar and cinnamon together in another bowl. When muffins are cool enough to handle, dip the muffin in the butter and then roll in the cinnamon/sugar mix. Place on a rack over a cookie sheet to catch any mess.
Cook’s Note: The batter can be kept in the fridge for up to three days. I have never done this so I can’t vouch for it but I don’t see why it wouldn’t work.
Makes 24 muffins.