These were extremely tasty. And i doubt you could mess the recipe up if you tried...and... this was one of *those* mornings. I halved the recipe, using just the egg white, which i added to too-hot butter.. it curdled up... no matter! Except the batter was consequently too thick.. added a little more milk until it looked right... proceed! I also thought i'd cut the butter and sugar down just a little (about 25%), as part of my ongoing quest for calorie-wise baked goods. I then let my 6-year-old manhandle the batter into the pan, stirring and shovelling until well beyond the "barely moistened" stage. After all that, my expectations of the end result were not that high. But, lo and behold, they were superfantastic... could serve to guests.. tasted like something you might get at a classy B&B. My kiddo thought they tasted like "pudding" (the nutmeg flavour reminded him of my rice pudding i guess). Dense yet tender with a fabulous aroma. This will become a weekend staple in my house. Instead of dipping in butter/sugar, i applied the butter with a pastry brush and sprinkled sugar over (you use a lot less that way).

These muffins are awesome! They are a huge hit with the family every time I make them. They work especially well as mini-muffins. ------- Update: I now use this recipe as a base for other muffins, like replace the nutmeg with vanilla and add 1 cup of blueberries. Delish!

My kids loved these! They are not light and fluffy like store-bought muffins, but instead they have a nice pound cake-like texture. They travel well (not too big and not too crumbly) and make a great breakfast or snack on the go. Thanks, Kelly!

I grew up making these favorites for Sunday morning breakfast. The only thing we did differently was instead of putting them in muffin cups, we poured the batter into well-greased muffin tins, then immediately after taking them out of the oven, we dipped the whole muffin in butter then rolled it in cinnamon sugar. They certainly weren't dry!

I used 1/4C white sugar,1/4C brown sugar and added chopped walnuts. Seems to be a good basic muffin as is or using variations.

well, it's not like this needs another review, but... i made the recipe as stated and: added generous amounts of ground ginger, cinnamon, nutmeg, and a pinch of cloves to the flour. (i subbed gluten-free flour 1:1) i added vanilla to the egg mixture. added chopped frozen mango and pecans to the flour before adding the egg mixture. they only took 14 minutes to bake. these are a keeper--lots of possibilities to play....

These are ok. They are small muffins and I filled the muffin pans 3/4 full. For the final step, I didn't dip them into butter, instead I painted it on w/ a pastry brush and just sprinkled on the cinnamon/sugar. This way I used less of each ingredient. They are not that sweet, so do add the topping as it needs it. It's also not that hearty of a muffin. Accually, it's more like some kind of cake (maybe a pound cake or coffee cake?)than a muffin. THX.

Yum! I just made these. So simple and delicous. I made mini muffins and baked them for 12 minutes. My 4 year old dipped them in the butter and c/s mixture. This is a keeper for sure.

These are good. They kind of remind me of vanilla cake or pound cake, which is fine, but I think I would add some fruit or nuts next time. Thanks for the recipe!

We liked these because they weren't too sweet and though there's nothing wrong with sweet muffins it just hit the spot when we had them. The good thing too is you can add as much or as little of the cinammon-sugar mix at the end.