She {hearts} Simple Breakfast Muffins

With Fall officially in FULL SWING, with beautiful leaves, cooler weather and some down time with family… my oven has been well loved on.

I love to bake, but there is something so special about fall, that makes baking even more fun.

One of our families new favorite recipes is for a Simple Breakfast Muffin. I wouldn’t consider it packed full of nutrients :) but it is however a great treat for the family, not to sweet, filling and just right for fall.

Enjoy!

1/3 c. unsalted butter, melted
1/2 c. sugar (you can use Sucunant too)
1 egg (room temperature always best, but not a must)
1 1/2 c. All purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk

Topping
1/2 c. white sugar
1/2 c. butter, melted
1 tsp. cinnamon

Directions:
Preheat oven to 350F.

In a medium-large bowl, stir dry ingredients together.

Combine all wet ingredients together, then pour into dry ingredients.

Stir until smooth but still a bit lumpy. Don’t overmix. If the batter seems a bit to dry, add a little more milk.

Scoop batter into muffin tins that have been sprayed with cooking spray or use cute cup cake liners.

This makes a small batch of about 8 muffins. I filled my tins almost to the top, so if you want a smaller, less muffin top muffin, you could put less in each tin, which would result in a few more muffins. Bake for 20-25 muffins, or until they just start to turn a bit golden at the edges.

Once out of the oven, let them cool enough to touch (but still warm) – Dip the muffins face down into the melted butter – then dip the muffin with butter dipped top, into the cinnamon sugar mixture you made for the topping.

and… you’re done! :)

They are so good!

- Recipe adapted from Velvet Lava Cafe