Sunday Morning Nutmeg Muffin Recipe

I was inspired to bake my favorite muffin recipe this morning. I like just about any kind of muffin but this one tops my list. Nutmeg muffins may sounds a little strange, but trust me on this one.

The recipe calls for what may sound like an inordinate amount of nutmeg. Please do no cut back on the amount. It is part of what makes these nutmeg muffins so good. Also, please be sure to use freshly grated nutmeg. It is so simple to grate and the difference between freshly ground and pre ground is like night and day in flavor.

Nutmeg Muffins Recipe

Preheat oven to 400 degrees and grease muffin tins

2 cups all purpose flour
3/4 cup sugar
1 tablespoon baking powder
1 1/2 whole nutmeg, grated
1/2 teaspoon salt
1 egg
3/4 cup heavy cream
3/4 cup milk
5 tablespoons butter, melted

Mix the dry ingredients well in a large bowl. In a small bowl beat the egg with a fork then add the wet ingredients and mix well. Add the wet mixture to the dry and gently stir. Mix only until there are no more streaks of flour. Do not overmix. There will be lumps. Spoon into muffin pan, this should yield 12 regular size muffins. Bake for 20 minutes or until the tops are rounded and lightly golden.

Serve warm with butter and or jam. However, they are rich enough to be delicious all by themselves.