Preheat your oven to 375 degrees. Grease and flour two 12-cup mini muffin tins. Bakers note: the recipe says you?ll get 24 mini muffins. I got 36. Score!
To make the muffins?
In a bowl, sift together the flour, baking powder, salt, nutmeg, and baking soda. In a separate bowl, whisk together the milk and buttermilk.
In the bowl of an electric mixer fitted with your paddle attachment, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until just combined.
With the mixer set on low speed, beat in one-fourth of the dry ingredients. Beat in one-third of the milk mixture. Continue to alternate until all of the remaining ingredients are incorporated, finishing with the dry ingredients. Be careful to not overmix.
Fill the prepared muffin cups just to the rim with batter. Bake until lightly golden and firm to the touch, 15 to 20 minutes. Let the muffins cool in the pan for 5 minutes. Remove the muffins from the tins and transfer to a wire rack set over a baking sheet.
To coat the muffins?
Combine the sugar and cinnamon in a bowl. Brush each muffin generously with melted butter. Then sprinkle generously with cinnamon sugar.
If you?re feeling ambitious you could also glaze a few?
Pour milk and vanilla into a saucepan and heat over low heat until warm. Sift sugar in. Remove glaze from heat, and dunk muffin tops in. Dust with sprinkles.
Because I couldn?t find the golden egg mold, I used this recipe from Serious Eats. Just as good!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (2316g) | ||
Recipe Makes: 1 | ||
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Calories: 12109 | ||
Calories from Fat: 4479 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 497.7g | 664 % | |
Saturated Fat 281g | 1405 % | |
Monounsaturated Fat 140.7g | ||
Polyunsanturated Fat 30.5g | ||
Cholesterol 5272.6mg | 1622 % | |
Sodium 7468.5mg | 258 % | |
Potassium 2117.1mg | 56 % | |
Total Carbohydrate 1793.7g | 528 % | |
Dietary Fiber 15.7g | 63 % | |
Sugars, other 1778g | ||
Protein 169.3g | 242 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 12109
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