Mimi's Cafe Buttermilk Spice Muffins

"Fill your kitchen with a magnetic aroma!"
photo by under12parsecs photo by under12parsecs
photo by under12parsecs
photo by SpicyMeatball photo by SpicyMeatball
photo by SpicyMeatball photo by SpicyMeatball
photo by Feej3940 photo by Feej3940
Ready In:
6-12 muffins




  • Heat oven to 375°F.
  • In a mixing bowl, cream the sugar and butter together with an electric mixer.
  • When they are thoroughly mixed, add the eggs and beat for 1 more minute.
  • Sift the flour into a separate bowl, together with the baking soda, nutmeg and cinnamon.
  • Add the flour and buttermilk to the first mixture, and mix at low speed until smooth.
  • To avoid lumps in the batter, add the wet and dry ingredients alternately, in small amounts.
  • Make the nut topping by combining all the Nut Topping ingredients together in a small bowl.
  • Grease muffin tins with additional butter or margarine, or use paper or foil baking cups.
  • Fill each cup ¾ full of batter.
  • Add a full rounded tablespoon of the nut topping on top of the batter in each cup.
  • Bake immediately, or the topping will sink to the bottom of the muffins, and then you will be mad at yourself – and we don’t want that to happen, do we?.
  • Bake at 375°F for 20 to 25 minutes until the muffins are golden brown and a toothpick inserted in the middle of a muffin comes out dry.
  • (Home ovens’ heat differently from Mimi’s commercial ovens, and so you may need to adjust the temperature and/or the baking time accordingly).
  • This recipe yields 12 standard-size muffins, or 6 Jumbo-size muffins.
  • If you are using jumbo muffin tins, reduce the oven temperature by 25° and increase the baking time by 5 to 10 minutes.

Questions & Replies

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  1. Miller, these were wonderful muffins!!! The recipe made 12 (standard size pan) huge muffins! The crowns were really big--the best I've ever made! They were light, moist, and fluffy, and the topping was a really nice addition. The spices were a great combo, and I'm thinking that you could add chopped apples, or blueberries. This is the kind of muffin I always TRY to make, but the other "bakery style" recipes don't cut it! Thanks for sharing! If you have any others like this, please share those, as well!!!
  2. Due to the fact that I was able to read leeannr’s glowing review of these muffins just before I made them myself I had an opportunity to experiment a wee bit with the tin size. My 12-c. tins are rather ancient and have a somewhat smaller capacity than is currently ‘fashionable’. I had mental images of tops flowing together and making the muffins almost impossible to get out of my all to likely to stick (as opposed to non stick)tins. The resulting mess would hardly suitable for guest fare. I used two six-celled popover tins and still the muffins filled them amply, without loosing that oh-so-desirable peaked top. The muffins themselves were moist and light and the texture and flavour were excellent. With the addition of the topping they were definitely decadent. Unfortunately i will not be able to comment as to whether they remain moist when stored for a day or two...I will be lucky if they last the day. Thank you Miller,I'm looking forward to making this recipe time and time again.
  3. These muffins were nice. They had a lovely, light texture and a crunchy, toasted nut topping.I didn't have walnuts so I used pecans instead and increased the cinnamon to 1 teas. I found that despite the fact they were light and moist, they were still lacking something. I think next time I'll add 1/8 teaspoon of ginger and cloves and some raisins to the batter.
  4. I found this recipe extremely disappointing. Good Points: liked the topping and how the muffins did rise - beautiful "crown". Bad Points: completely lacked in flavor - what spice - there wasn't any. Be careful not to overcook, because they will become dry quickly. I can't believe people actually pay someone at Mimi's Cafe to make these.
  5. I read these reviews before I made the recipe, and they turned out wonderful with the tweaks I made! I doubled all of the spice measurements, added an egg, and increased the sugar by 1/4 of a cup. For mine, I actually halved the recipe, so they only took 10-12 minutes to bake at 375F, plus an extra five minutes at 420F at the beginning. Tastes just like the original!!


  1. Okay, I've made these muffins 3 times now, and feel I finally perfected them with some tweaking. I had the same experience as others with muffins being dry, dense, and not sweet enough when baking exactly as recipe calls for. What I did was reduce flour to 2 1/4 cups, add 1/4 c sugar more, rounded the measurements of spices for more flavor, plus added 1 tsp of vanilla. I made sure to add wet ingredients to dry and just gently hand-mixed. I baked for 5 mins. at 420 then reduced heat to 375 for 20 mins. more. I used quick oats instead of walnuts in the topping and brushed them with a bit of egg white to help keep the topping from coming off all over during baking. Came out delicious!! Light, moist, airy, fluffy with shiny, slightly browned, sweet tops. Fantastic!!!!!
  2. Add 1/3 cup sugar more; 1/2 tsp nutmeg & cinnamon


Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor. Liza at Recipezaar ********************************************************* No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year. . Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment..... . . Chairman Kaga: When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex” . Chef Paula Deen: When she says “awl”, she really means “oil”. When she says “y’all”, she really means “everyone except m’all”. When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”. And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”. . Emeril Lagasse: When he says “confectionery sugar’, he really means “confectioners’ sugar”. When he says “pappa-reeka”, he really means “paprika”. When he says “inside of”, he really means “in”. When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts. When he says “cardamin”, he really means “cardamom”. When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”. When he says “that www dot food thing”, he really means “I flunked Computerese 101”. . Iron Chef Morimoto: When he says “Foo Netwu”, he really means “Food Network”. . Dessert Dude Jacques Torres: When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.) . Spit Boy Jamie Oliver: When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”. When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”. When he says “rocket”, he really means “an older weapon being used in Iraq”. When he says “Fewd Netwuk”, he really means “Food Network”. . Numerous chefs: When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc. . Giggly-Wiggly Rachael Ray: When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”. When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”. . Two Fat Ladies: When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”. . Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
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