Recipe by: Erin Anz
Our Recipe Books features a unique collection of authentic Texas home-cooking recipes straight from the heart of the Homestead Heritage community, where tradition and wholesome ingredients come together to create mouthwatering meals.
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January 10, 2026
My mother has made these muffins for as long as I can remember. Cozy and gently indulgent, they’re finished with nutmeg and a cinnamon sugar topping that feels both familiar and special. My family is always ready to eat the entire batch—any time of day or night.
Preheat oven to 350 °F degrees. Grease a 12 cup muffin tin. Whisk the all-purpose flour (2 cups), baking powder (2 tsp), salt (¾ tsp), and nutmeg (½ tsp) together in a large mixing bowl.
In a medium size mixing bowl, mix the butter (1 stick), sugar (⅔ cup), eggs (2 whole), and vanilla extract (1 tsp) until well combined.
Add the sugar/butter mixture to the dry mixture alternately with the milk (¾ cup), mixing gently between additions. Spoon into prepared muffin tin, filling cups two-thirds full. Bake on the middle rack for 22 minutes or until just golden on the top, rotating pan halfway through cooking. Remove from the oven and dump the muffins out of the pan.
For the topping; melt the butter (2 Tbsp). Mix the sugar (3 Tbsp) and cinnamon (2 tsp) together. Brush the top of a muffin with melted butter then dip the muffin in the cinnamon/sugar mixture. repeat with remaining muffins. Serve while still warm.
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