24 Tbs unsalted butter, warmed to room temperature
1 3/4 cups sugar
4 large eggs
6 cups all purpose flour
1 Tbs. plus 2 tsp. baking powder
1/2 tsp. baking soda
1 3/4 tsp. salt
1 tsp. ground nutmeg
1 2/3 cups milk
1/4 cup buttermilk
16 Tbs. unsalted butter, more as needed
2 cups sugar
2 Tbs. ground cinnamon
To make the muffins:
Put a rack in the middle of the oven and heat the oven to 350 degrees. In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg. Combine the milk and buttermilk. With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't over mix. Grease and flour or spray with cooking spray a standard-size muffin tin. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. Bake the muffins until firm to the touch, 30-35 minutes.
Melt the butter for the dipping mixture. Combine the sugar and cinnamon. When the muffins are just cool enough to handle remove them from the tin, dip into or brush them all over with the melted butter and roll them in the cinnamon sugar.
Yeilds about 24 medium muffins
I almost always cut this recipe in half. How many muffins can one family eat! If I don't cut it in half it's because I'm taking them to a church function or shower. I also like to bake them in the mini muffin tins. You get more cinnamon and sugar per muffin that way. Yum! The batter will keep covered in the refrigerator for up to 3 days if you don't want to bake them all right away.
Linking up with Sumo's Sweet Stuff.