Ingredients
Muffins
3 sticks unsalted butter, room temperature
1 3/4 cups granulated sugar
4 large eggs
6 cups all-purpose (Plain) flour
1 tablespoon and 2 teaspoons baking powder
1/2 teaspoon baking soda
1 3/4 teaspoons salt
1 teaspoon ground nutmeg
1 2/3 cups milk
1/4 cup (60 ml) buttermilk
Dipping/Topping
2 sticks unsalted butter; more if needed
2 cups granulated sugar
2 tablespoons ground cinnamon
Preparation
Preheat the oven to 350°F or 180°C.
Cream the butter and sugar together with an electric mixer in a large bowl. One at a time, beat each egg in until creamy in texture.
Sift the flour, baking soda, baking powder, nutmeg, and salt together in a separate bowl.
Measure and add the buttermilk and milk in a third bowl.
Carefully add about a quarter of the dry ingredients into the butter/sugar bowl and mix in. Add about a third of the milk in and repeat the alternating process. Mix thoroughly until smooth, but don’t over-mix the batter.
Grease a muffin tin with non-stick cooking spray or flour. Add enough batter to the muffin cups to the rim or about 1/2 a cup.
Bake for about 30 to 35 minutes or until firm.
Melt the 2 sticks of butter for dipping. In a bowl, mix the sugar and cinnamon together thoroughly. Remove the muffins from the tin, when cooled. Add each one to the melted butter bowl (or use a basting brush) and roll them in the cinnamon sugar bowl.
Shake off any chunks or excess sugar from the muffins. Store in an airtight container.
