Ingredients

Instructions

  1. Heat oven to 375°F.
  2. In a mixing bowl, cream the sugar and butter together with an electric mixer.
  3. When they are thoroughly mixed, add the eggs and beat for 1 more minute.
  4. Sift the flour into a separate bowl, together with the baking soda, nutmeg and cinnamon.
  5. Add the flour and buttermilk to the first mixture, and mix at low speed until smooth.
  6. To avoid lumps in the batter, add the wet and dry ingredients alternately, in small amounts.
  7. Make the nut topping by combining all the Nut Topping ingredients together in a small bowl.
  8. Grease muffin tins with additional butter or margarine, or use paper or foil baking cups.
  9. Fill each cup ¾ full of batter.
  10. Add a full rounded tablespoon of the nut topping on top of the batter in each cup.
  11. Bake immediately, or the topping will sink to the bottom of the muffins, and then you will be mad at yourself – and we don’t want that to happen, do we?.
  12. Bake at 375°F for 20 to 25 minutes until the muffins are golden brown and a toothpick inserted in the middle of a muffin comes out dry.
  13. (Home ovens’ heat differently from Mimi’s commercial ovens, and so you may need to adjust the temperature and/or the baking time accordingly).
  14. This recipe yields 12 standard-size muffins, or 6 Jumbo-size muffins.
  15. If you are using jumbo muffin tins, reduce the oven temperature by 25° and increase the baking time by 5 to 10 minutes.