As most of you probably have noticed, it’s wicked freaking hot out currently. Solidly over 100 daily, which is no temp for living. It is, however, a decent temperature to warm up the butter you didn’t take out of the fridge soon enough.

Luckily Hobo Cat wasn't around to steal my butter off the chair.

These muffins use nutmeg, which I sort of hate, but usually don’t notice in the finished product. In these, it still stands out just enough that I would probably swap for cinnamon next time, but if you’re ok with nutmeg, it’s good!. The recipe also calls for maple flavoring, which had I sort of hoped just meant syrup, not a specific extract like vanilla or mint. After trying it, I think they probably did actually mean a maple extract, as the muffins had very little maple flavor. Even so, I don’t actually think it’s worth searching out such a thing – they’re delicious with just syrup. They’re also a really great texture – super fluffy. I was really pleased with the texture.

Start by combining your dry goods in a big bowl and setting that aside. In a medium bowl, beat the egg and milk together. Add the maple flavoring/syrup and butter, and mix well. This doesn’t really become evenly mixed, but that’s ok, it will later. Just blend it for a minute or so and move on.

Proper lighting? What?

Pour the wet ingredients into the dry ones and mix until just evenly combined.

Spoon the batter into a greased or lined muffin pan. I filled them to 2/3 full and got some slightly pointy muffins. You might get a 9th muffin out of the recipe if you aimed for closer to half-full. Bake for 20 minutes.

Peaky

Let cool in the pan for roughly 5 minutes and then cool the rest of the way on a wire rack.

Once they’ve cooled, prepare the topping: Mix the cinnamon and sugar together in one bowl, and the melted butter and vanilla in the other.

Dip the muffin tops in the butter and then roll the top in the sugar to coat.

Your muffins are ready to eat!

So fluffy! I love the texture of these muffins!

 French Toast Muffins

From Mr. Breakfast.

Muffins:

• 1 and 1/4 cups flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon ground nutmeg(/cinnamon)
• 1/4 teaspoon salt
• 1 large egg
• 1/2 cup milk
• 1/2 teaspoon maple flavoring
• 1/3 cup butter – softened

Topping:

• 1 teaspoon cinnamon
• 1/2 cup sugar
• 1/2 teaspoon vanilla
• 1/3 cup melted butter

Preheat oven to 400 degrees. Grease or line a muffin pan.

In a large bowl, combine the flour, sugar, baking powder, nutmeg and salt. Set aside.

In a separate medium bowl, beat the egg with the milk. Add the maple flavoring and butter and mix well.

Add the wet ingredients to the dry ingredients and mix until just combined and moistened.

Dollop batter into muffin cups, filling half to two-thirds full.  Bake for 20 minutes.

Remove muffins when lightly browned and a toothpick inserted into the center of one comes out dry.

Cool muffins in pan for five minutes and then remove to rack to finish cooling.

Combine sugar and cinnamon on one bowl, butter and vanilla in another. Dip each muffin in the butter mixture and then roll in the cinnamon sugar mixture to make the topping.