*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
These muffins are awesome! They are a huge hit with the family every time I make them. They work especially well as mini-muffins. ------- Update: I now use this recipe as a base for other muffins like replace the nutmeg with vanilla and add 1 cup of blueberries. Delish! You can check out my daughter making these for Christmas in this video: https://youtu.be/YzDbEhQXjko?list=UU0RH8Zq9I6SyepTVRaUU1Qw
These were extremely tasty. And i doubt you could mess the recipe up if you tried...and... this was one of *those* mornings. I halved the recipe, using just the egg white, which i added to too-hot butter.. it curdled up... no matter! Except the batter was consequently too thick.. added a little more milk until it looked right... proceed! I also thought i'd cut the butter and sugar down just a little (about 25%), as part of my ongoing quest for calorie-wise baked goods. I then let my 6-year-old manhandle the batter into the pan, stirring and shovelling until well beyond the "barely moistened" stage. After all that, my expectations of the end result were not that high. But, lo and behold, they were superfantastic... could serve to guests.. tasted like something you might get at a classy B&B. My kiddo thought they tasted like "pudding" (the nutmeg flavour reminded him of my rice pudding i guess). Dense yet tender with a fabulous aroma. This will become a weekend staple in my house. Instead of dipping in butter/sugar, i applied the butter with a pastry brush and sprinkled sugar over (you use a lot less that way).
My kids loved these! They are not light and fluffy like store-bought muffins but instead they have a nice pound cake-like texture. They travel well (not too big and not too crumbly) and make a great breakfast or snack on the go. Thanks Kelly!
well it's not like this needs another review but... i made the recipe as stated and: added generous amounts of ground ginger cinnamon nutmeg and a pinch of cloves to the flour. (i subbed gluten-free flour 1:1) i added vanilla to the egg mixture. added chopped frozen mango and pecans to the flour before adding the egg mixture. they only took 14 minutes to bake. these are a keeper--lots of possibilities to play....
I grew up making these favorites for Sunday morning breakfast. The only thing we did differently was instead of putting them in muffin cups we poured the batter into well-greased muffin tins then immediately after taking them out of the oven we dipped the whole muffin in butter then rolled it in cinnamon sugar. They certainly weren't dry!
These are ok. They are small muffins and I filled the muffin pans 3/4 full. For the final step I didn't dip them into butter instead I painted it on w/ a pastry brush and just sprinkled on the cinnamon/sugar. This way I used less of each ingredient. They are not that sweet so do add the topping as it needs it. It's also not that hearty of a muffin. Accually it's more like some kind of cake (maybe a pound cake or coffee cake?)than a muffin. THX.
These came out great! I took some of the advice in other reviews and changed 1/2 cup sugar to 1/4 sugar and 1/4 brown sugar. I also added 1 tsp vanilla extract. I should have taken everyone's advice and halved the topping recipe; there was still a lot of sugar left that I didn't want to put on for fear of making them too sweet. I suppose they do taste cakey but I like cakey: ) Excellent recipe!