Cinnamon Buttermilk Muffins
Source of Recipe
CD Kitchen
List of Ingredients
7 T. unsalted butter, at room temperature
2/3 c sugar
1 large egg
1 1/2 c all-purpose flour
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 t freshly grated nutmeg
1/2 c buttermilk
1 1/2 t vanilla extract
For the Topping:
2/3 c sugar
1 T ground cinnamon
6 T unsalted butter, melted
Recipe
Preheat the oven to 350 degrees. Grease 9 standard muffin cups
with butter or butter-flavored nonstick cooking spray; fill the unused
cups one-third full with water to prevent warping.
In a bowl, using an electric mixer on medium speed, cream together
the butter and sugar until light and fluffy. Add the egg, beating well
until pale and smooth.
In another bowl, stir together the flour, baking powder, baking soda,
salt, and nutmeg. Add to the butter mixture in 2 increments, alternating
with the buttermilk and vanilla. Stir just until evenly moistened. The
batter will be slightly lumpy.
Spoon the batter into each muffin cup, filling it 3/4 full. Bake
for 20-25 minutes. A toothpick inserted into the center of a
muffin should come out clean. Transfer the pan to a wire rack
and let cool for 5 minutes.
To make the topping, stir together the sugar and cinnamon in a
small, shallow bowl. Melt the butter in another small bowl. Dip the
top into the melted butter, turning to coat it evenly. Immediately dip
the top in the cinnamon-sugar mixture, coating it evenly, then
tapping it to remove excess sugar. Transfer to the rack, right
side up. Repeat with the remaining muffins. Let cool completely
before serving.
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