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3 cups plus 3 tbsp (429g) all-purpose flour
1 tosp baking powder
½ tsp salt
½ tsp grated nutmeg
¼ tsp ground. cardamom
¾ cup (170g) unsalted butter, at room temp 1 cup (200g/71oz) granulated sugar
2 eggs
1 cup (240g/8.5oz) whole milk
FOR THE TOPPING
1 cup/2 sticks (226g/8oz) unsalted butter
¾ cup (150g/5.3oz) granulated sugar
1 tbsp ground cinnamon
1. Preheat the oven to 325°F. Butter and flour
16 cups of two muffin tins or coat with nonstick spray. Do not use paper liners.
2. In a medium bowl, whisk together the flour, baking powder, salt, nutmeg, and cardamom. Set aside.
3. In a stand mixer with the paddle, cream the butter and sugar until light and fluffy, 3 to 4 minutes. Stop halfway through to scrape down the sides and bottom.
4. Add the eggs, one at a time, mixing well and scraping down the sides after each addition.
5. Add the flour mixture in three additions,alternating between wet and dry.
6. Bake until golden brown for 16-18 minutes.
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