Need a quick breakfast option? A mid-day snack? Something you can throw in the freezer to pull out when you forgot to grab groceries? Fluffy on the inside with a light, crunchy topping, these little babies are quick to make, quicker to eat and thoroughly delicious. I’ve adapted this recipe a bit from Canadian Living’s version and they were devoured by everyone in the house. (Everyone except the dog, who felt unappreciated after supervising while I baked.)
Original recipe says it makes 24, but I was able to get 30 out of my batch.
Muffin batter
3/4 c melted butter
1 c 2% plain yogurt
2 tb 2% milk
2 eggs, beaten
1 ts vanilla
2 1/2 c all-purpose flour
1/3 c granulated sugar
1/3 c brown sugar
1 1/2 ts baking powder
1/2 ts baking soda
1 ts grated nutmeg
1/2 ts cinnamon
1/2 ts salt
Topping
1/4 c melted butter
1/2 c granulated sugar
1 ts grated nutmeg
1 ts cinnamon
Directions
- Preheat your oven to 425 and grease a 24-cup mini muffin pan.
- In a large bowl, mix together the butter, yogurt, milk, eggs and vanilla until smooth and combined for 2 minutes.
- In a separate bowl, mix all your dry ingredients. Add the dry mix to the wet mix in a few additions until combined. The batter will be thick!
- Fill each muffin cup with 2tb of batter. Bake for roughly 12-14 minutes, til the tops are golden. Let the muffins cool for 5 minutes before proceeding with adding the topping.
- While the muffins are baking, melt your 1/4 butter in one bowl and combine the sugar, cinnamon and nutmeg in another.
- Dip the muffin tops in the butter and then the sugar mixture.
Try not to eat all in one sitting. If you have the restraint, you can keep these for a few days on the counter in an air-tight container for 3 days or in the freezer for 3 months.
Food Nurd 
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