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Nutmeg Muffins Recipe

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3.5 1 2
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A pretty brown sugar topping adds a pleasant sweetness to these tender breakfast treats from Sharon Evans of Clear Lake, Iowa. "The nutmeg provides a nice change of pace from other muffins that are seasoned with cinnamon," she says.
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling
VERIFIED BY Taste of Home Test Kitchen
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling

Ingredients

  • 3 cups all-purpose flour, divided
  • 1-1/2 cups packed brown sugar
  • 1/2 cup cold butter
  • 2 teaspoons baking powder
  • 1 to 2 teaspoons ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk

Directions

In a bowl, combine 2 cups of flour and brown sugar; cut in butter until crumbly. Reserve 3/4 cup for topping. To the remaining crumb mixture, add the baking powder, nutmeg, baking soda, salt and remaining flour. Combine eggs and buttermilk; add to crumb mixture just until moistened.
Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with reserved crumb mixture. Bake at 350° for 20-25 minutes or until muffins test done. Cool for 10 minutes; remove to a wire rack. Yield: 1-1/2 dozen.
Originally published as Nutmeg Muffins in Quick Cooking November/December 1998, p47

Nutritional Facts

1 each: 204 calories, 6g fat (3g saturated fat), 38mg cholesterol, 225mg sodium, 35g carbohydrate (19g sugars, 1g fiber), 3g protein.

  • 3 cups all-purpose flour, divided
  • 1-1/2 cups packed brown sugar
  • 1/2 cup cold butter
  • 2 teaspoons baking powder
  • 1 to 2 teaspoons ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  1. In a bowl, combine 2 cups of flour and brown sugar; cut in butter until crumbly. Reserve 3/4 cup for topping. To the remaining crumb mixture, add the baking powder, nutmeg, baking soda, salt and remaining flour. Combine eggs and buttermilk; add to crumb mixture just until moistened.
  2. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with reserved crumb mixture. Bake at 350° for 20-25 minutes or until muffins test done. Cool for 10 minutes; remove to a wire rack. Yield: 1-1/2 dozen.
Originally published as Nutmeg Muffins in Quick Cooking November/December 1998, p47

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Mspoppy User ID: 1338705 49971
Reviewed Jan. 28, 2011

"fell in the middle - called for 3 cups of flour but only used 2 cups in ingredient directions what happens to 3rd cup?"

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