Wednesday, August 10, 2011

Good Morning Muffins

These muffins are small, subtley sweet and satisfying. They are not mammoth muffins we find so often now-a-days. They are great for a quick breakfast, a kid's snack on-the-run, or with a cup of tea or coffee. Remember to only fill the cups half full or you might not have enough batter.

Yield: 12 small (not mini) muffins

  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp ground nutmeg
  • 1/8 tsp salt
  • 1 egg, lightly beaten, room temperature
  • 1/2 cup milk, room temperature
  • 1/3 cup butter, melted and cooled slightly
  • 1 tsp cinnamon
  • 1 tsp vanilla or almond extract
  • Extra cinnamon and sugar for tops of muffins
What to do
  • Preheat oven to 350 degrees F. Grease muffin cups or line with muffin liners.
  • In a medium mixing bowl, whisk together flour, 1/2 cup sugar, baking powder, nutmeg and salt.
  • Make a well in the center of the mixture.
  • Stir together egg, milk and 1/3 cup melted butter. Add egg mixture to flour mixture; stir until just moistened to avoid tough muffins.
  • Spoon batter into prepared muffin cups. These are meant to be smaller sized muffins so fill cups about 1/2 full.
  • Combine 1/4 cup sugar and cinnamon. Sprinkle cinnamon sugar mixture on top of batter.
  • Bake for 20 to 25 minutes.
  • Optional: If desired, mix 1 cup icing sugar with a tsp of water and tsp lemon juice. Drizzle over muffins.


  1. These look like the perfect size for a breakfast muffin. Thanks for sharing your recipe!

  2. Mmmmmm...what a fabulous way to start the day :)

  3. Mmm, I love cinnamon sugar donuts so these look so tasty to me. My idea of a perfect breakfast with a hot cup of coffee.