Cinnamon-Walnut Muffins with Spiced Sugar-Butter Dunk

• 1

  1. Preheat the oven to 400˚F. Lightly butter and flour the muffin cups. Tap out any excess flour; set aside.

• 2

  2. Sift the all-purpose flour, cake flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice onto a sheet of waxed paper.

• 3

  3. Cream the butter and shortening in the large bowl of a freestanding electric mixer on moderate speed for 3 minutes. Add the granulated sugar and continue beating for 2 minutes longer. Beat in the eggs, one at a time, blending for 30 to 45 seconds after each addition. Blend in the vanilla extract.

• 4

  4. On low speed, add half of the sifted ingredients, all of the sour cream, then the balance of the sifted ingredients. Scrape down the sides of the mixing bowl frequently to keep the batter even-textured. Stir in the walnuts, if you are using them.

• 5

  5. Spoon the batter into the prepared muffin cups, dividing it evenly among them.

• 6

  6. Bake the muffins in the preheated oven for 16 to 19 minutes, or until a wooden pick inserted in the center of a muffin withdraws clean. The baked muffins will pull away slightly from the sides of the cups. Place the muffin pans on cooling racks and let the muffins stand for 5 minutes. Carefully remove the muffins to cooling racks.

• 7

  7. Have the bowls of melted butter and cinnamon and nutmeg-spiced sugar at hand. Dip the top of each muffin first into the melted butter, then into the spiced sugar. Place the muffins on cooling racks as you are coating them. Serve the muffins very fresh, warm or at room temperature.

Carol’s notes: