Moist Nutmeg Muffins with Streusel Topping

Ask my family and you’ll discover that I’m all about muffins. Nothing is better than my weekend coffee with a fresh moist muffin. But I have strict standards about my muffins. Homemade muffins or bakery muffins, only. No packaged muffins from a gas station for me, please! And when a craving for moist muffins when come on suddenly, these moist Nutmeg Muffins with Streusel Topping save the day. Since they don’t need any special ingredients for muffins, like blueberries or zucchini, you can mix up a batch any time.

Nutmeg Muffins with Streusel Topping

My family has been making these coffee cake inspired muffins for years. One, they make the house smell amazing when you bake them. And two, they don’t require any special ingredients other than nutmeg, which is easy to purchase and have on hand. And as a benefit, they are easy to make because the topping becomes part of the recipe!

Now my husband is a biscuits and gravy kind of guy, so muffins have to be super moist to win him over. So I have tweaked the recipe to create a muffin recipe that not only smell and taste delicious with just the right amount of brown sugar topping, but they are also moist. Even the next day!

More BRUNCH food recipes? Try my Baked Oven French Toast.

Now one trick to the best nutmeg muffins is to use fresh nutmeg. You can purchase whole nutmeg from a spice store, specialty grocery store, or a bulk food Amish store. They will keep well for years. And when you grate fresh nutmeg into your recipe you will smell the difference!

How to Make Nutmeg Muffins with Streusel Topping

With these spice muffins you’ll make the topping first by mixing together brown sugar, 1 1/3 cup of the flour and butter.

After you blend those ingredients together in your mixer, you’ll reserve 1/2 cup of the topping to be use as the streusel. Make sure not to overmix as you want butter and brown sugar crumbs to form your muffin topping.

Next, add your egg, sour cream, oil, and buttermilk to the brown sugar, flour, and butter mixture. Mix.

In a small bowl, add the rest of the flour, the baking powder, baking soda, salt, and grated fresh nutmeg. Stir. Add the dry mixture to the muffin mixture. Turn on the mixer until everything is moistened.

Place liners in your muffin pan and lightly spray the inside of the muffin liners. Portion the muffin mixture into 12 equal portions. If you have a big family, you can make these muffins stretch into 14 muffins. Sprinkle streusel topping on each of the unbaked muffins.

Bake for 17 minutes and check. Muffins should spring back when touched. Make sure to not overbake.

Allow to rest on the tray for a minute before enjoying with a pat of butter! Yum!

Tips to Bake Spice Muffins for Breakfast or Brunch

• Use Fresh Nutmeg – These muffins taste amazing when you use fresh ground nutmeg!
• Don’t Overbake – Bake at 375 degrees and then check at 17 minutes. They may need another minute or two. But be careful to not overbake.
• Make your own buttermilk. Before you start making the streusel topping, measure out the milk. Pour a capful of vinegar into the milk. Allow to sit until you are ready for the buttermilk.
• Store muffins in an air tight container or in a freezer bag in the freezer. These muffins will freezer and thaw well.

Moist Nutmeg Muffins with Streusel Topping

Whether you want to surprise your family with morning coffee cake inspired muffins or you need a homemade muffin to take to the ladies brunch, these nutmeg muffins are the perfect muffins. The blend of brown sugar and nutmeg make them the perfect muffin to go with your morning coffee or serve to guests.