I think these are my favorite muffins ever. They are light and fluffy and have just the right amount of crunchy cinnamon and sugar topping. I’ve made them several times before, but never managed to get a picture of them. Well today is the day! I think that you could modify this particular muffin recipe to any flavors of your liking- blackberries with lemon zest, cranberry and orange or classic blueberry.
They are the best fresh out of the oven, but can be kept for several days. If eating them the day after, I would suggest heating them slightly in the microwave for best results. The original recipe says that it makes 9 muffins, but I was able to get 11 out of this recipe. Make sure to fill the muffin tins as directed (3/4 full) because they dome nicely.
For the muffins
7 Tbs unsalted butter, softened
2/3 cup sugar
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1/2 cup buttermilk
1 1/2 tsp vanilla extract
For the topping
1/3 cup sugar
1/2 Tbs ground cinnamon
2 Tbs unsalted butter, melted
Preheat an oven to 350F. Grease 11 muffin wells with butter or line them with cupcake papers.
To make the muffins, cream together butter and sugar with an electric mixer until light and fluffy. Beat in egg and mix until pale and smooth.
In a separate bowl, whisk together flour, baking powder, baking soda, salt and nutmeg. Add dry ingredients to wet ingredients in at least two parts, alternating with the buttermilk and vanilla. Do not over-beat. Batter may be slightly lumpy.
Spoon batter into muffin wells, filling each 3/4 of the way full. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a cooling rack and let sit for at least 5 minutes.
In a small bowl mix together cinnamon and sugar with a fork. Using a pastry brush, lightly apply butter to the top of a muffin and dip it in the cinnamon-sugar mixture. Set aside and repeat with remaining muffins. Serve immediately and store leftovers in an airtight container. I always end up with extra cinnamon-sugar mixture, so I just store any extra in a ziplock bag for later use.
Recipe from Williams Sonoma