Cinnamon-Buttermilk Muffins

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Looking for a tasty weekday breakfast idea? Or something to send with the kids for lunch?

For the muffins:
½ cup unsalted butter, at room temperature
⅔ cup sugar
1 egg
1½ cups AP flour
1½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp. freshly grated nutmeg
½ cup buttermilk
1½ tsp. vanilla extract
For the topping:
⅔ cup sugar
1 Tbs. ground cinnamon
6 Tbs. (¾ stick) unsalted butter, melted

Preheat oven to 350°F.

Cream the butter and sugar; add the egg and beat well until smooth.
In another bowl, combine 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 moist - don't over mix.
Bake 20-25 minutes or until the muffins are golden, and a toothpick inserted into the centre of a muffin comes out clean. Transfer the pan to a wire rack and let cool for 5 minutes.
Topping: In a small shallow bowl, stir together the sugar and cinnamon; with the melted butter in another small bowl. Dip the muffin top first into the melted butter,then dip in the cinnamon-sugar mixture, coating it evenly.