Buttermilk Muffins With Sugar/Cinnamon Toping

I first came across this recipe taking a baking class at William Sonoma in Toronto several years ago when William Sonoma was promoting their cook books and I have been making them ever since. These buttermilk muffins are so moist and easy to make. I love having them fresh out of the oven with a cup of tea. So yummy!

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Here is what you will need:

  • 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

Here is how to make them:

  • Preheat an oven to 350°.
  • 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.

For 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.

You can find the original recipe at https://www.williams-sonoma.com/recipe/cinnamon-buttermilk-muffins.html

I hope this recipe inspires you in your kitchen – enjoy!

 

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