What you'll need:
For the muffins:
200g caster sugar
175g softened butter
2 large eggs
375g plain flour
3/4 tbsp baking powder
1/4 tsp bicarbonate of soda
pinch of salt
1/2 tsp ground nutmeg
For the topping:
90g caster sugar
1tsp ground cinnamon
25g butter, melted
The fun begins . . .
Preheat your oven to 180C/350F/Gas Mark 4. Prepare a deep 12-cup muffin baking tin.
Beat together the butter and sugar in a large bowl until light and creamy. Lightly beat the eggs and add them gradually, beating well as you do.
Sift the flour, baking powder, bicarbonate of soda, salt and nutmeg together. Add half of this to the creamed mixture, with half of the milk. Gently fold together then add the remainder of the flour mixture and milk. Fold gently to mix.
Spoon the mixture into the prepared muffin baking tin, filling each cup/case about two thirds full.
Bake for 15-20 minutes until the muffins are lightly brown and firm.
For the yummy topping:
Mix together the sugar and cinnamon.
Melt the butter.
(Do this whilst the muffins are baking so that you're ready to add the topping when they come out of the oven.)
Take the muffins out of the oven when ready and whilst they are still hot, brush the melted butter lightly over the top, then sprinkle over the cinnamon & sugar mixture.
You need to do this whilst the muffins are still hot. If you wait for them to cool first before adding the topping, it won't set.
Put the kettle on and your feet up, and bon appetit . . . Savour the delicious-ness of freshly baked yumminess : - )
Wishing you a wonderful weekend,