cinnamon-buttermilk muffins

  • Currently 4/5
recipe from adapted from Williams-Sonoma Collection Series, "Muffins", by Beth Hensperger (Simon & Schuster, 2003).

cut down sugar for topping...cuz. recipe is "made from a batter similar to that used for preparing doughnuts, but they are baked instead of fried" so might be a bit egg heavy but will see. possibly my go-to buttermilk doughnut now that i can't stand the waxiness that i find at doughnut shops.

yes, the photo doesn't have the topping on yet. i just loved the crumb and texture of this muffin. the taste still needs some work.

yields: 9 muffins
7 tbsp unsalted butter, at room temperature
2/3 c sugar
1 egg
1 1/2 c all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp freshly grated nutmeg
1/2 c buttermilk
1 1/2 tsp vanilla extract
1/4 c sugar
1 tbsp ground cinnamon
6 tbsp (3/4 stick) unsalted butter, melted
1. preheat an oven to 350°F. grease 9 standard muffin cups with butter or butter-flavored nonstick cooking spray.
2. combine:
  in a large bowl, combine the butter and sugar and beat on medium speed until light and fluffy. add the egg and beat well until pale and smooth.
2.  in another bowl, stir together the flour, baking powder, baking soda salt and nutmeg.
3.  combine buttermilk and vanilla in a separate small container
3. add dry ingredients to the butter mixture in 2 additions, alternating with the buttermilk and vanilla. stir just until evenly moistened. the batter will be slightly lumpy.
4. spoon the batter into the prepared muffin cups, filling each three-fourths full; fill the unused cups one-third full with water to prevent warping.
5. bake until the muffins are golden, dry and springy to the touch and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. transfer the pan to a wire rack and let cool for 5 minutes. unmold the muffins and let stand until cool enough to handle.
6. for the topping:
1. in a small, shallow bowl, stir together the sugar and cinnamon. put the melted butter in another small bowl.
2.  holding the bottom of a muffin, dip the top into the melted butter, turning to coat it evenly.
3.  immediately sprinkle the top with the cinnamon-sugar mixture, coating it evenly, then tap it to remove excess sugar.
4.  transfer the muffin, right side up, to the rack. repeat with the remaining muffins. let cool completely before serving.
Meal   BrunchMain Ingredient   Rice/Grains
Prep Time   15 to 30 minutesCooking Time   15 to 30 minutes
Features   Vegetarian

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