Cinnamon-Buttermilk Muffins

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READY IN: 55mins
YIELD: 9 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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