Ingredients
2 cups all-purpose flour2 tsp baking powder 1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt 1/2 tsp unsalted butter, melted
1/2 tsp brown sugar 1/4 tsp granulated sugar 2 large eggs, at room temperature 2 tsp vanilla extract 1/2 tsp heavy cream , at room temperature 1/2 tsp milk , at room temperature For the topping: 4 tbsp unsalted butter, melted 1/2 tsp granulated sugar 1- 2 tsp ground cinnamon
How to:
In another bowl, beat the melted butter, granulated sugar, brown sugar, eggs, heavy cream and vanilla extract.
Mix the dry ingredients with the liquids, alternating with the milk, until smooth.
Cover the bowl with a clean dish towel or lid and leave it at room temperature, while you preheat the oven to 190 degrees. Leave the muffin mixture to rest for 30 minutes.
When it's time to bake, lightly grease a 12-place muffin tin. Use a spoon to transfer the mixture to the cases.
Bake the muffins at 190 degrees for 18-22 minutes. The muffins are done when a toothpick inserted into the center comes out with a few moist crumbs or when a finger pressed gently into the center of the muffins springs back quickly.
Let cool in the pan for 5-10 minutes.
Dip the tops of the muffins in the melted butter. Gently shake off any excess butter. Immediately roll the entire muffin in the cinnamon sugar mixture.
Place the muffin on a rack and repeat with the remaining muffins.
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