Ingredients:

  • 320g all-purpose flour
  • 200g granulated sugar
  • 2.5 teaspoons baking powder
  • 0.75 teaspoon ground nutmeg
  • 0.5 teaspoon fine sea salt
  • 1 large egg, room temperature
  • 240ml whole milk
  • 75g unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 115g unsalted butter, melted (for topping)
  • 150g granulated sugar (for topping)
  • 1 tablespoon ground cinnamon (for topping)

Instructions:

  1. Preheat your oven to 350°F (180°C). Grease a 12-cup standard muffin tin thoroughly with butter or non-stick spray, avoiding liners to ensure a donut-like crust.
  2. In a medium mixing bowl, whisk together the flour, 200g sugar, baking powder, nutmeg, and salt until well combined.
  3. In a separate bowl, whisk together the egg, whole milk, 75g melted butter, and vanilla extract.
  4. Gently fold the wet ingredients into the dry ingredients using a rubber spatula until just combined. Do not overmix to maintain the fluffy texture.
  5. Divide the batter evenly into the prepared muffin tin. Bake for 20 minutes or until the tops are golden and spring back when touched.
  6. While muffins bake, prepare the topping. Place 115g melted butter in one small bowl. In another small bowl, mix 150g sugar and 1 tablespoon cinnamon.
  7. Once removed from the oven, let muffins cool for 5 minutes. Remove from tin, dip the tops into the melted butter, and then roll generously in the cinnamon sugar mixture.