These muffins are very, very rich. Almost like a cake, you can only eat one, but wish you could have another. The cinnamon/sugar topping makes these muffins a beautiful presentation. Any muffin lover will appreciate these chewy and heavenly treats. (From "In The Sweet Kitchen" cookbook)
- 1⁄2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 1⁄2 teaspoons vanilla extract
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup cake flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 3⁄4 teaspoon ground cinnamon
- 1⁄2 teaspoon nutmeg
- 1 cup buttermilk
- 1 cup fresh blueberries or 1 cup frozen blueberries
- 1⁄2 teaspoon cinnamon
- 2 tablespoons granulated sugar
- 1⁄4 cup unsalted butter, melted and cooled (or a little less)
- Preheat oven to 350°.
- Grease or line 12 muffin cups.
- Combine cinnamon and sugar for the topping in a small bowl and set aside.
- In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes.
- Add the eggs, one at a time, beating well after each addition.
- Scrape down the sides of the bowl, then beat in the vanilla.
- Into a separate bowl, sift both flours, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Add the flour mixture the to batter in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients.
- Gently fold in the blueberries.
- Spoon the batter into the muffin cups to about 1/2 full.
- Bake 15 to 20 minutes until the tops are golden brown and spring back when lightly touched, and wooden skewer comes out clean.
- Cool the muffins for 5 minutes in the pan, then turn out onto wrack.
- Dip the crowns of each muffin first into the cooled melted butter, then into the sugar-cinnamon mixture, then cool right-side up on a wire wrack.