May 2014 Bon Appetit-Makes 12
Muffins can be made 6 hours ahead. Keep tightly wrapped at room temperature.
Nonstick vegetable oil spray
2¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon ground nutmeg
½ cup (1 stick) unsalted butter,room temperature
¾ cup sugar
1 large egg
1 cup whole milk
½ cup sugar
1 teaspoon ground cinnamon
6 tablespoons (¾ stick) unsalted butter, melted
Preheat oven to 375°. Coat a standard 12-cup muffin pan with nonstick spray. Whisk flour, baking powder, salt, and nutmeg in a medium bowl; set aside. Using an electric mixer, beat butter and sugar in a large bowl until light and fluffy, about 4 minutes. Beat in egg. With mixer on low speed, add dry ingredients in 3 additions alternating with milk in 2 additions, beginning and ending with dry ingredients. Divide batter among muffin cups and bake, rotating pan halfway through, until a tester inserted into center comes out clean, 30–35 minutes. Let cool 5 minutes in pan, then transfer to a wire rack.
TOPPING AND ASSEMBLY
Mix sugar and cinnamon in a medium bowl. Working one at a time,
dip tops of muffins in melted butter, then cinnamon sugar.
Warning-these are extremely addictive. Also, if you don't wrap them too tight and they start to get a little hard-pop them in the microwave for about 30 seconds-hmmm warm and tasty like they just came out of the oven. Bon Appetit.