No this isn’t the golden egg that Jack found when he went up the beanstalk. But, these are the most delicious cinnamon muffins you will ever eat.
A month or so ago we were in Austin visiting our kids. My daughter-in-law and their baby Milo and I went to Sandra Bullock’s new restaurant called, Walton’s Fancy and Staple. It’s a gourmet delicatessen/bakery and cafe offering everything from one-stop floral services, catering, and delicious cuisine2go.
Along with a few other of their baked goods, we tried their Golden Egg Muffins. I have made a French Cinnamon Muffin recipe since the early 70’s that I had gotten from a friend when we lived in Iowa. They had nutmeg in them like this recipe and I always thought they couldn’t be beat until I tried the Golden Egg from Walton’s. So, to my surprise when I came home and googled Golden Egg Muffin recipe I came across this website Confections of a (closet) Master Baker (Gesine Bullock-Prado). It’s Sandra’s sister and she has a video of her Golden Egg Muffin recipe. I tried it and decided it tops my French Cinnamon Muffin Recipe any day. I may change the name to French Golden Egg eventually but for now it is the best, lightest, muffin recipe I’ve ever made.
I made this recipe twice over Thanksgiving weekend. They are the best fresh out of the oven, dipped in warm butter and then cinnamon sugar. I just happen to have a Wilton’s Egg muffin pan that I had bought years ago for Easter egg cakes. If you don’t have this pan, either line muffin pans with muffin papers (then you only dip tops) or spray non-stick pans with cooking spray and then you can dunk tops and bottoms in the butter/sugar mixture.
I use a whisk to mix the dry ingredients. You can sift if you want, but the whisk is much faster.
The butter and sugar in this recipe gets creamed very well in this recipe making a light, airy muffin.
Dip the baked golden egg muffins into melted unsalted butter then a dunk in the cinnamon sugar.
Golden Egg Muffins
3 c. flour
1 tsp. vanilla
1 tsp. salt
2 c. sugar
1 Tbsp. baking powder
1 1/4 c. buttermilk
1 tsp. nutmeg
2 sticks butter
1 stick butter, melted
1 c. sugar
1 tsp. cinnamon
Mix the 1 cup sugar with the 1 teaspoon cinnamon. Set aside until you are ready for the dipping.
Cream the 2 cups sugar and 2 sticks butter until light and fluffy, about 5 minutes. Add the eggs, one at a time and beat well after each addition.
Whisk the dry ingredients together and add the buttermilk alternately with the dry ingredients. Stir in the vanilla and nutmeg. Fill egg pans or muffin pans and bake 20-30 minutes at 325°. Remove from pans and dip the tops of the eggs or muffins into the melted butter and then dip in the cinnamon sugar.
Note* Sometimes I do these in mini muffins then I dunk the whole muffin in the melted butter and cinnamon sugar. If you do it this way, do not use muffin papers, just spray your pans really well.