Cinnamon-Buttermilk Muffins

Cinnamon-Buttermilk Muffins

Cinnamon-Buttermilk Muffins is rated 5.0 out of 5 by 6.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4
Luscious buttermilk is a tangy cultured milk product made by adding healthful bacteria to whole or low-fat milk. Its slightly thick, creamlike consistency and gentle acidity make it an excellent tenderizer in muffins and quick breads. Recipes using buttermilk usually call for baking soda, an alkaline leavener that reacts with the acidity in buttermilk. The resulting carbon dioxide bubbles expand in the heat of the oven, creating steam that helps produce rounded, moist muffins.

Ingredients:

For the muffins:

  • 7 Tbs. unsalted butter, at room temperature
  • 2/3 cup sugar
  • 1 egg
  • 1 1/2 cups 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 cup buttermilk
  • 1 1/2 tsp. vanilla extract

For the topping:

  • 2/3 cup sugar
  • 1 Tbs. ground cinnamon
  • 6 Tbs. (3/4 stick) unsalted butter, melted

Directions:

Preheat an oven to 350°F. Grease 9 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups one-third full with water to prevent warping.

To make the muffins, in the bowl of an electric mixer fitted with the flat beater, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and beat 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 additions, alternating with the buttermilk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy.

Spoon the batter into the prepared muffin cups, filling each three-fourths full. 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.

To make the topping, in a small, shallow bowl, stir together the sugar and cinnamon. Put 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 tap it to remove excess sugar. Transfer the muffin, right side up, to the rack. Repeat with the remaining muffins. Let cool completely before serving. Makes 9 muffins.

Note: These cakelike muffins are made from a batter similar to that used for preparing doughnuts, but they are baked instead of fried.
Adapted from Williams-Sonoma Collection Series, Muffins, by Beth Hensperger (Simon & Schuster, 2003).
Rated 5 out of 5 by from THE BEST MUFFINS I EVER MADE!!! I just made a batch of these for the very first time, as they looked really good and I had all the ingredients on hand. I also wanted something to go with the homemade vegetable soup we were having for dinner. They came out better than expected, and then some! They are very, very moist, lightly sweet, with the consistency of a fresh, homemade cinnamon sugar donut. These will be my new go to muffins!!
Date published: 2017-09-03
Rated 5 out of 5 by from Always a hit These are my go-to muffins when I'm in a hurry yet want to make breakfast special. They are so yummy -- lovely balance of flavor...not too sweet. Eating them when warm is a real treat. But if there are there leftovers (which rarely occurs), the muffins are still tasty.
Date published: 2015-06-26
Rated 5 out of 5 by from Best Muffins Ever! This is seriously the best muffin recipe ever! One batch is never enough and my family devours these muffins as soon as they are cool enough to touch. I especially make a batch if we are going away for a weekend or staying in a hotel perfect bedtime snack or early morning breakfast. Super easy to make and really moist!
Date published: 2014-10-04
Rated 5 out of 5 by from Delicate taste, not too sweet This recipe was wonderful because it is not overly sweet. The muffins have a delicate taste for the palate. Of course, everything tastes good with buttermilk. Then add cinnamon and sugar and it's yummy.
Date published: 2013-10-01
Rated 5 out of 5 by from Great Muffins! These muffins were fantastic! They were easy to make and turned out perfectly. I followed the recipe exactly and I couldn't be happier!
Date published: 2012-10-05
Rated 5 out of 5 by from Easy and so tasty! I love these muffins and they are super easy to make. I leave off the topping and make them on Sunday so my family can much on them throughout the week.
Date published: 2012-08-26
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