Simple muffin topping

p2060012Warm tender muffins are a simple breakfast treat….only they’re not so simple anymore.  Coffeehouses have almost ruined the American muffin:  a smallish treat, suitable for a morning snack, has evolved into a two-fisted behemoth, riddled with chocolate chips, dried fruit, streusel topping, coconut, and all manner of textural confusion.  The muffin’s price tag swelled along with the size, so most people feel financially obligated to eat the whole damn $5 thing.

Return to a simpler, pre-muffin-bloat time and make these austere treats, inspired by “Cinnamon Puffs”, found on page 67 of the King Arthur Baker’s Companion cookbook (a good read, especially for anyone new to baking).  Eat muffins all week for a fraction of the coffeeshop price of one muffin!

To make the muffin batter, stir together the dry ingredients in a large bowl:  3 cups all purpose flour, 1 cup sugar, 2 1/2 tsp baking powder, 1 1/4 tsp nutmeg, 1/2 tsp cinnamon, 3/4 tsp salt.  In a smaller bowl, beat two large eggs, then stir in 1 1/2 cups milk, and 2/3 stick of melted butter.  Make a well in the dry ingredients, then fold in the wet ingredients, stirring just until combined (small to medium lumps are okay).  Spoon into a greased muffin tin; bake at 350 for 20-25 minutes until browned.  Once the muffins are baked, cool slightly, remove from the pan, and dip the tops into melted butter, then cinnamon sugar (1/4 cup sugar to 1/2 tsp sugar).

Way cheaper and more delicious than a bloated baked good from a chain coffeeshop.  The muffins will keep for a week; warm slightly before eating.

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