For the muffins:
140g unsalted butter (chopped into 2cm cubes)
200g sugar (I used 110g)
2 large eggs, at room temperature
360g plain flour
2 1/2 tsp baking powder
3/4 tsp salt
1/2 tsp ground nutmeg
1/4 tsp bicarb soda
For the cinnamon-sugar coating:
1.5 Tbsp ground cinnamon
110 to 140g unsalted butter, melted
Preheat the oven to 190C. Grease 3 mini muffins tins (I just sprayed it with a Canola Oil spray).
Put butterfly into TM bowl. Add butter and sugar. Mix (cream) on speed 4 for 30 seconds or until light and fluffy. Scrape down sides if necessary during the "creaming" process.
With TM on speed 4 add eggs one at a time until just combined.
Add milk, buttermilk, flour, baking powder, salt, nutmeg and bicarb soda. Using spatula to assist, mix on speed 2 for 10 seconds or until just combined. Do not over mix- the batter will be heavy, it's ok.
Fill the prepared muffin tins about 3/4 full with batter.
Bake until lightly golden and firm to the touch, 15-20 minutes. Let the muffins cool in the pan for 5 minutes. Remove the muffins from the tins and transfer to a wire rack to cool.
|The "bare" muffins|
To coat the muffins: Combine the sugar and cinnamon in a bowl. Roll each muffin in the melted butter, making sure to coat the entire surface. The place in the sugar/cinnamon bowl and roll around to coat well. This can also be done in a resealable plastic bag.
|Little hands at work|
Serve warm or at room temperature.
Leftover tip: If 36 muffins is too much to eat at one go, just freeze them uncoated. When needed, remove from freezer and leave them on the bench top to come back to room temperature and then coat in the butter and sugar/cinnamon mix. Tastes just like freshly baked!