These The Bomb
- 12 tablespoons unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs
- 1 teaspoon sea salt
- 1 tablespoon vanilla extract
- 1/2 teaspoon freshly grated nutmeg
- 1 tablespoon baking powder
- 3 cups all purpose flour
- 3/4 cups milk
Topping
- 1 cup butter, melted
- 1 cup sugar
- 1 tablespoon ground cinnamon
Heat oven to 350. Brush a 12 hole standard muffin tin with butter and set aside. Beat butter and sugar in a mixing bowl until light and fluffy. Stir in eggs, salt and vanilla. In another mixing bowl, whisk together nutmeg, baking powder and flour. Add dry ingredients to butter mixture, in 3 additions - alternating with milk. Stir just enough to combine. Divide batter between muffin cups. Bake until muffins are nicely puffed, golden brown and completely set in center, about 25 - 30 minutes. Remove from oven and let stand a few minutes. Combine sugar and cinnamon for topping in a shallow bowl. Gently remove muffins from tin (they are a little fragile as still hot). Working one at a time, brush each muffin with a generous amount of butter and then roll in cinnamon sugar. Shake off excess. Bombs best hot - that said - they are never bad.