Warm Cinnamon Buttermilk Muffins
Easy and delicious muffins that provide a cinnamon sugar delight for a quick breakfast or dessert
Servings: 12 muffins
Calories: 250kcal
Cost: $20
Equipment
- standard muffin pan
- electric mixer
- medium batter bowl
- 2 smaller bowls
- pastry brush
Ingredients
For the muffins
- 7 tbsp unsalted butter at room temperature
- ⅔ cup granulated sugar
- 1½ cups all purpose flour
- ½ tsp baking soda
- 1½ tsp baking powder
- 1 egg room temperature
- ½ tsp nutmeg
- ½ tsp cinnamon
- 2 tsp vanilla extract
- ½ cup buttermilk room temperature
For the topping
- ⅓ cup sugar
- 1 tbsp cinnamon
- 4-6 tbsp unsalted butter melted
Instructions
- Preheat the oven to 350°F and grease your muffin pan. You can do this by rubbing some butter on all of the tins.
- With an electric mixer, beat together the butter and sugar on medium speed until creamy, light and fluffy. Add the egg and beat together until smooth.
- In a bowl, stir together the flour, baking soda, baking powder, salt, nutmeg and cinnamon with a spoon. Add the dry ingredients to the butter mixture in two increments, alternating with the buttermilk and vanilla. Stir until just evenly combined. There might be a few lumps.
- Spoon the batter into each muffin tin, filling it about three-fourths full. Be sure to fill unused muffin cups with a bit of water to prevent warping in the oven. Bake until golden and springy, about 20-25 minutes. Let cool for 15 or so minutes.
- To make the topping, stir together the sugar and the cinnamon in a small bowl. Then, melt the butter in another bowl. When the muffins are cool enough to work with, brush a layer of melted butter onto each muffin, followed with a generous sprinkling of the cinnamon sugar. Enjoy warm!