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Nutmeg Muffins

 Nutmeg Muffins
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.
18 ServingsPrep: 20 min. Bake: 20 min. + cooling

Ingredients

  • 3 cups King Arthur Unbleached 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.
Nutritional Facts: 1 serving (1 each) equals 204 calories, 6 g fat (3 g saturated fat), 38 mg cholesterol, 225 mg sodium,

2 of 2

Nutmeg Muffins (continued)

Nutritional Facts: 35 g carbohydrate, 1 g fiber, 3 g protein.