-
1
Heat oven to 375u00b0F.
-
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 3/4 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 375u00b0F 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 25u00b0 and increase the baking time by 5 to 10 minutes.
