-
1
Preheat oven to 375-F. Place oven rack in lower middle position.
-
2
Mix flour, baking powder, baking soda, salt, nutmeg and mace in medium bowl; set aside.
-
3
Using an electric mixer set on medium high speed, beat 10-tablespoons of butter and 1 cup of sugar until they are light and fluffy (about 2 minutes).
-
4
Beat in the eggs one at a time, beating after each is added.
-
5
Add and beat in half of the dry ingredients.
-
6
Then beat in 1/3 of the yogurt.
-
7
Beat in the remainder of the dry ingredients in two batches alternating with the yogurt until they all have been added.
-
8
Add and Beat in vanilla extract.
-
9
Prepare a 12-cup muffin tin by spraying with vegetable spray or coating with butter.
-
10
Use a large disher or an ice cream scoop to evenly divide the batter among the 12 cups.
-
11
Fill each muffin cup to the top and level off the batter.
-
12
Bake until muffins are golden brown, about 25 to 30 minutes.
-
13
Cool muffins in tin on a wire cooling rack for about 5 minutes.
-
14
Remove from muffin tin.
-
15
Combine 4 tablespoons granulated sugar and 1 1/2 teaspoons cinnamon in a small bowl; mix well and set aside.
-
16
Melt the remaining 4 tablespoons of butter.
-
17
Use a pastry brush to paint the top of each muffin with the melted butter, then sprinkle each muffin with a teaspoon of the cinnamon-sugar.
-
18
Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar.
-
19
Serve warm or at room temperature.
