Nutmeg Muffins

These homemade Nutmeg Muffins are a comforting treat perfect for breakfast or an afternoon snack. The combination of packed brown sugar and warm ground nutmeg creates a rich, aromatic flavor profile that feels both rustic and refined. With a tender, moist crumb derived from buttermilk and cold butter, these muffins offer a satisfying texture that holds up well to coffee or tea. They are simple to mix together using pantry staples, making them an ideal bake for weekend mornings. The subtle spice notes make them versatile enough to enjoy on their own or paired with a slice of sharp cheese for a savory-sweet contrast.

Cooking Method: Baking

Cuisine: Global

Courses: Baked Goods

Difficulty: Intermediate

Servings: 18

Calories: 1673.7

Dietary: Vegetarian

Description

These homemade Nutmeg Muffins are a comforting treat perfect for breakfast or an afternoon snack. The combination of packed brown sugar and warm ground nutmeg creates a rich, aromatic flavor profile that feels both rustic and refined. With a tender, moist crumb derived from buttermilk and cold butter, these muffins offer a satisfying texture that holds up well to coffee or tea. They are simple to mix together using pantry staples, making them an ideal bake for weekend mornings. The subtle spice notes make them versatile enough to enjoy on their own or paired with a slice of sharp cheese for a savory-sweet contrast.

Ingredients

3 cups All-purpose flour -- divided
1 1/2 cups Packed brown sugar
1/2 cup Cold butter or margarine
2 teaspoons Baking powder
1 teaspoon Ground nutmeg -- up to 2
1/2 teaspoon Baking soda
1/2 teaspoon Salt
2 large Eggs
1 cup Buttermilk

Directions

1
Preheat the oven to 375&# 194;Â°F (190ÃÂ°C) and line a standard 12-cup muffin tin with paper liners.
2
In a large bowl, whisk together 2 cups of the all-purpose flour, brown sugar, baking powder, baking soda, ground nutmeg, and salt.
3
Cut the cold butter into the dry ingredients using a pastry cutter or two forks until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
4
In a separate medium bowl, whisk together the eggs and buttermilk until smooth.
5
Pour the wet ingredients into the dry mixture and stir gently with a spatula until just combined; do not overmix.
6
Sprinkle the remaining 1 cup of flour over the batter and fold it in gently until no large streaks of flour remain and the batter is thick and cohesive.
7
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
8
Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
9
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition Facts

Servings 18

Amount Per Serving
Calories 1673.7kcal

% Daily Value *
Total Fat 35.0g54%
Saturated Fat 11.0g56%
Cholesterol 125.9mg42%
Sodium 4300.4mg180%
Total Carbohydrate 307.6g103%
Dietary Fiber 6.8g28%
Sugars 124.0g
Protein 31.5g63%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, use freshly grated nutmeg if available, as pre-ground nutmeg loses its potency quickly.

If you do not have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.

Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months. Thaw at room temperature or warm briefly in the microwave.

For a crunchier top, sprinkle a little extra brown sugar or coarse sugar over the batter before baking.

Keywords: muffins, nutmeg, breakfast, baking, brown sugar, buttermilk, spiced, vegetarian, homemade, sweet, comfort food, quick bread, snack, brunch, easy, flour, butter, eggs, spice, oven

Read it online: https://www.chefs-mate.com/recipe/nutmeg-muffins/