Nutmeg Coffee Cake Muffins

Nutmeg Coffee Cake Muffins

These Nutmeg Coffee Cake Muffins are easy to make and so indulgent. They feature a brown sugar walnut streusel, and a maple nutmeg glaze!

A few weeks ago, my friend Nico posted something pretty horrifying on Facebook.

While he was laid up - recovering from knee surgery - his spouse had put nutmeg in his coffee “to make it fun”.

I’m with Nico on this - Nutmeg in coffee doesn’t sound very fun to me, IMHO.

We went back and forth in the comments, generally agreeing that nutmeg is an *accent* spice - it’s fine when in used in combination with, say, cinnamon, cardamom, etc.

I love it in Chai flavoured things, for instance. I use it in my Chai Blondies, Chai Cake, Chai Cinnamon Rolls, Chai Shortbread ... even my Milk Chocolate Chai Truffles.

On its own, though? Pass.

At one point, he quipped that this is why “Nutmeg Coffee Cake isn’t a thing”... then ate his words after he Googled and found out that it does, in fact, exist.

Then my husband jumped in to ask when I’d be making him one, and here we are!

Nutmeg Coffee Cake Muffins

Rather than making an actual coffee cake - he’s not super into cakes or loaves at this point - I decided to develop a recipe for a coffee cake muffin, instead.

SO, I went for a nutmeg based spice muffin, using brown sugar for a bit of extra depth.

When it comes to coffee cake, I’ve always preferred the look, taste, and texture of the coffee cakes that have a crumble topping - especially nut based ones.

I figured walnuts would be the best combo with nutmeg, so that’s what we did - a walnut and brown sugar streusel topping.

You can’t have “cake” without frosting, IMHO. A coffee cake without a glaze is just a loaf, right?

So, there would be a lightly spiced drizzle to top it all off.

Maple goes really well with both walnuts and nutmeg, so that’s what I based it with - but lightly, as I wanted to maple as a subtle accent, not “in your face”.

You know, for not being a fan of nutmeg-by-itself, I’ve got to say ... these smelled AMAZING.

My husband loved them, and was thankful to Nico’s spouse for subjecting him to the abomination that led to them 🙂

Says he:

“I like that they were so different - that it was a spiced muffin, but not cinnamon. Cinnamon is such a default for spiced anything, these really stood out as a unique alternative.

It was a really rich, almost earthy profile, I’ve never had anything like it before. Love it!”

The Nutmeg Coffee Cake Batter

Preheat oven to 375 F. Line 12 muffin cups with liners, or spray with baking spray.

In a large bowl, combine flour, brown sugar, baking powder, nutmeg, and salt. Set aside.

In another bowl, combine eggs, milk, melted butter, and vanilla extract.

Note: That’s how you’re “supposed” to do it. In truth, I just measure the wet ingredients right into the dry. I beat the egg a bit in place, before just mixing it all together.

Add egg mixture all at once to the flour mixture, stir just until moistened (batter should be lumpy.)

Divide batter between 12 prepared muffin cups, filling each to almost full.

Sprinkle streusel topping over muffin batter in cups.

Bake in a 375 degree F oven for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean.

Cool in muffin cups on a wire rack for 5 minutes, while you make the glaze:

The Maple Nutmeg Glaze

Whisk together the softened butter, maple syrup, and nutmeg until smooth.

Add about half the powdered sugar, a little at a time.

Once half of the powdered sugar is incorporated, add 2 tablespoon of water, whisking until smooth.

Add remaining powdered sugar, whisking until smooth. You want it VERY thick, but you can add extra water if you need.

Glazing Your Muffins

Remove muffins from muffin cups. I like to arrange them on parchment (easy clean up!), with a bit of space between each.

For a thin drizzle as pictured, heat the glaze in the microwave for about 20 seconds and whisk well.
You'll want to drizzle this immediately, while it's still warmed.

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Nutmeg Coffee Cake Muffins

These Nutmeg Coffee Cake Muffins are easy to make, and indulgent. They feature a brown sugar walnut streusel, as well as a maple nutmeg glaze!

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Breakfast, Snack

Cuisine: American

Servings: 12 Muffins

Calories: 397kcal

Author: Marie Porter

Equipment

• Muffin Tin

Ingredients

Walnut-Streusel Topping

• 2 tablespoon All-Purpose Flour
• 2 tablespoon Finely Chopped Walnuts
• ¼ cup Brown Sugar
• ⅛ teaspoon Nutmeg
• 2 tablespoon Butter chopped

Muffins

• 2-¼ cups All-Purpose Flour
• 1 cup Brown Sugar packed
• 2 tsp. Baking Powder
• 1 teaspoon Nutmeg
• ½ teaspoon Salt
• 2 Large Eggs lightly beaten
• 1 cup Milk
• ½ cup Butter melted and cooled
• 1 tsp. Vanilla Extract

Maple Nutmeg Glaze

• 2 tablespoon Butter softened
• 1 tablespoon Maple Syrup
• ⅛ teaspoon Nutmeg
• 2 cups Confectioners / Icing / Powdered Sugar
• 2+ tablespoon Water

Instructions

Walnut-Streusel Topping:

• In a small bowl, mix together flour, walnuts, brown sugar, and nutmeg.
• Use a pastry cutter or two forks to cut in 2 tablespoons butter until the mixture resembles coarse crumbs.
• Set aside.

Muffins:

• Preheat oven to 375 F. Line 12 muffin cups with liners, or spray with baking spray.
• In a large bowl, combine flour, brown sugar, baking powder, nutmeg, and salt. Set aside.
• In another bowl, combine eggs, milk, melted butter, and vanilla extract. Add egg mixture all at once to the flour mixture.
• Stir just until moistened (batter should be lumpy.)
• Divide batter between 12 prepared muffin cups, filling each to almost full. Sprinkle streusel topping over muffin batter in cups.
• Bake in a 375 degree F oven for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
• Cool in muffin cups on a wire rack for 5 minutes, while you make the glaze:

Maple Nutmeg Glaze

• Whisk together the butter, maple syrup, and nutmeg until smooth.
• Add about half the powdered sugar, a little at a time.
• Once half of the powdered sugar is incorporated, add 2 tablespoon of water, whisking until smooth.
• Add remaining powdered sugar, whisking until smooth. You want it VERY thick, but you can add extra water if you need.
• Remove muffins from muffin cups; drizzle with glaze, and serve warm!

Notes

Note: For a thin drizzle as pictured, heat the glaze in the microwave for about 20 seconds and whisk well.

You'll want to drizzle this immediately, while it's still warmed.

Nutrition

Calories: 397kcal | Carbohydrates: 64g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 312mg | Potassium: 110mg | Fiber: 1g | Sugar: 44g | Vitamin A: 426IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 2mg

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