Nutmeg Muffins

  • Yield 2 dozen

These tasty muffins make a great pick-up snack.


2 cups all-purpose flour
1 1/2 cups brown sugar
3/4 cup butter or margarine
1 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 -- eggs, slightly beaten


  1. Mix 2 cups flour and brown sugar in a medium size bowl.  Cut in butter with 2 knives or pastry blender until mixture resembles course oatmeal.  Reserve 3/4 cup of the mixture for topping.  Add 1 cup flour, baking powder, nutmeg, soda and salt to remaining mixture in the bowl.  Add buttermilk and eggs, stirring until moistened.  Spoon batter into well-greased muffin cups, filling each about half full.  Sprinkle each muffin with 1 1/2 teaspoons of the topping.  Bake at 350F for about 20 minutes or until a wooden pick inserted in center comes out clean.


Recipe reprinted with permission from The Junior League of Tulsa’s Cook’s Collage(Tulsa, Oklahoma, 1978).