Prep 30 mins
Cook 25 mins
In 'Williams-Sonoma: Muffins'
- 7 tablespoons unsalted butter, at room temperature
- 2⁄3 cup sugar
- 1 large egg
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon freshly grated nutmeg
- 1⁄2 cup buttermilk
- 1 1⁄2 teaspoons vanilla extract
- 2⁄3 cup sugar
- 1 tablespoon ground cinnamon
- 6 tablespoons unsalted butter, melted
- Preheat the oven to 350°.
- Grease 9 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups 1/3 full with water to prevent warping.
- To make the muffins, 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 vailla.
- Stir just until evenly moistened.
- The batter will be slightly lumpy.
- Spoon the batter into each muffin cup, filling it 3/4 full.
- Bake until golden, dry, and springy to touch, 20-25 minutes.
- A toothpick inserted into the center of a muffin should come out clean.
- Transfer the pan to the wire rack and let cool at least 5 minutes.
- Unmold the muffins and let stand until cool enough to handle.
- To make the topping, stir together the sugar and cinnamon in a small, shallow bowl.
- Have ready the melted butter in another small bowl.
- Holding the bottom of a muffin, 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.