Wednesday, September 28, 2016

Buttermilk Spice Muffins

Buttermilk Spice Muffins


1½ cups all-purpose flour    
1½ teaspoon baking powder    
½ teaspoon baking soda    
½ teaspoon salt    
½ teaspoon freshly grated nutmeg    
½ cup unsalted butter, room temperature    
¾ cup granulated sugar    
1 large egg    
1 teaspoon vanilla extract    
2/3 cup buttermilk


½ cup granulated sugar    
2 teaspoons ground cinnamon    
½ teaspoon freshly ground nutmeg    
¼ cup unsalted butter, melted                    


1. Preheat an oven to 350°F.      
Line standard muffin tins with 12 paper liners or spray 
with nonstick baking spray and set aside.

2. In a small bowl, stir together the flour, baking powder, 
baking soda, salt, and nutmeg. In a large bowl, combine 
the butter and sugar and beat with an electric mixer on 
medium speed until light and fluffy. Add the egg and vanilla 
and beat well.

3. Add half of the dry ingredients to the butter mixture and 
blend until just combined. Add in all of the buttermilk, 
followed by the remaining flour, and mix just until incorporated 
and no traces of flour remain, but do not overmix. Evenly divide
the batter between the paper liners.   

4. Bake for 20 to 25 minutes, or until a toothpick inserted into 
the center comes out clean. Allow to cool for 5 minutes in the pan, 
then place them on a rack to cool while you make the topping.


1. In a small bowl, combine the sugar, cinnamon, and nutmeg. 
Stir to combine. Put the melted butter in another small bowl.  
Just as soon as the muffins are cool enough to handle, but are 
still warm, hold the bottom part of the muffins and dip the top 
into the melted butter, gently turning to coat it evenly.      

2. Immediately dip the buttered muffin tops into the spiced sugar mixture, 
coating it evenly. Return the muffins, right side up, to the cooling rack. 
Repeat until all the muffins have been buttered and sugared. Serve warm or 
at room temperature.

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