Monday, June 8, 2009
Cinnamon Buttermilk Muffins
These were very tasty and a great morning treat!
Cinnamon Buttermilk Muffins (Noodle Nights and Muffin Mornings)
For the muffins:
7 Tbs. unsalted butter, at room temperature
2/3 cup sugar
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. freshly grated nutmeg
1/2 cup buttermilk
1 1/2 tsp. vanilla extract
For the topping:
1/4 cup sugar
1 1/2 tsp. ground cinnamon
1 1/2 Tbs. unsalted butter, melted
Directions:Preheat an oven to 350°F. Grease muffin tin and fill the unused cups one-third full with water to prevent warping. In the bowl of an electric mixer fitted with the flat beater, combine the butter and sugar and beat until light and fluffy. Add the egg and beat 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 additions, alternating with the buttermilk and vanilla. Stir just until evenly moistened. (Note: the batter will be slightly lumpy.)
Spoon the batter into the prepared muffin cups, filling each three-fourths full. Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Carefully remove the muffins and let stand until cool enough to handle.
Meanwhile, in a small, shallow bowl, stir together the sugar and cinnamon. Put the melted butter in another small bowl. Brush the top of a muffins with melted butter; coating evenly. Immediately dip the top in the cinnamon-sugar mixture, coating it evenly, then tap it to remove excess sugar. Transfer the muffin, right side up, to the rack. Repeat with the remaining muffins.