this morning was an earrrly one over here! i’ve never been much of a morning person, but these days i wake up to TWO cuties which is such an added bonus, AND today i was up early enough to make husband some muffins before he had to leave for work & i love doing things like that.
i am busy this week working on site design for my mom’s two vintage stores & getting all of the social media in order for them. very exciting! also, my nana made a special trip to town to meet abel. his very first great grandmother meeting! lastly, and this one make my heart go pitter-patter… our friends the sanfords are stopping through to stay with us on their way to California. they get here tonight & i could not be more excited to spend some time with them! soooo, that’s where i’ve been this week! hope you’ve had a great one! until next time, enjoy a muffin recipe!
Ingredients
Muffin Batter:
1 cup Sugar
½ cup Butter or margarine
3 Eggs
2-½ cups Flour
2 tsp. Baking soda
1 tsp. Nutmeg
½ tsp. Cinnamon
¾ cup + 1 tbsp. Buttermilk
Nut Topping:
½ cup Sugar
1 cup Walnuts (finely chopped)
½ tsp. Cinnamon
½ tsp. Nutmeg
Instructions
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Preheat oven to 375°. In a mixing bowl, cream the sugar and the butter together with an electric mixer. When they are thoroughly mixed, add eggs and beat one more minute.
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Sift the flour into a separate bowl, together with the baking soda, nutmeg and the cinnamon.
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Add the flour and the buttermilk to the first mixture, mix at low speed until smooth. To avoid lumps in the batter, add the wet and dry ingredients alternately, in small amounts.
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Make the nut topping: Mix all ingredients together in a small bowl.
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Grease muffin tins with butter or margarine. You can also use paper baking cups. Fill each cup 3/4 full of batter. Add a full, rounded tablespoon of nut topping on top of each muffin cup of batter. Bake immediately or the topping will sink to the bottom of the muffin.
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Bake at 375° for 20-25 minutes, until golden brown. A toothpick inserted in the middle of the muffin should come out dry. Home ovens heat differently from commercial ovens so you may need to adjust the temperature or the baking time accordingly.
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Recipe yields 12 standard-size muffins, or six Mimi's-size muffins. If using the jumbo muffin pans, reduce the oven temperature by 25° and increase the baking time 5-10 minutes.
original recipe found here!
