Cinnamon-Buttermilk Muffins

In 'Williams-Sonoma: Muffins'

• Ready In: 55 mins
• Yields: 9 muffins

Ingredients

• 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

• Topping

• 2⁄3 cup sugar
• 1  tablespoon ground cinnamon
• 6  tablespoons unsalted butter, melted

Directions

1. Preheat the oven to 350°.
2. 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.
3. To make the muffins, in a bowl, using an electric mixer on medium speed, cream together the butter and sugar until light and fluffy.
4. Add the egg, beating well until pale and smooth.
5. In another bowl, stir together the flour, baking powder, baking soda, salt, and nutmeg.
6. Add to the butter mixture in 2 increments, alternating with the buttermilk and vailla.
7. Stir just until evenly moistened.
8. The batter will be slightly lumpy.
9. Spoon the batter into each muffin cup, filling it 3/4 full.
10. Bake until golden, dry, and springy to touch, 20-25 minutes.
11. A toothpick inserted into the center of a muffin should come out clean.
12. Transfer the pan to the wire rack and let cool at least 5 minutes.
13. Unmold the muffins and let stand until cool enough to handle.
14. To make the topping, stir together the sugar and cinnamon in a small, shallow bowl.
15. Have ready the melted butter in another small bowl.
16. Holding the bottom of a muffin, dip the top into the melted butter, turning to coat it evenly.
17. Immediately dip the top in the cinnamon-sugar mixture, coating it evenly, then tapping it to remove excess sugar.
18. Transfer to the rack, right side up.
19. Repeat with the remaining muffins.
20. Let cool completely before serving.