Cinnamon and Sugar Buttermilk Muffins

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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
Ingredients:

7 Tbs unsalted butter, softened
2/3 cup sugar
1 egg
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
Ingredients:

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

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Comments on “Cinnamon and Sugar Buttermilk Muffins”

  1. Les says:

    I came across your blog yesterday and am excited to check out more of your recipes. My kids & I baked up a batch of the buttermilk muffins this morning ~ they were excellent! Thanks for sharing.

  2. fran says:

    I made these and they were delish–they reminded me of cinnamon donuts. I am making another batch right now and thought I would let you know how appreciated your recipe is, thanks.

  3. Monae Williams says:

    Found this recipe yesterday, made them, and finished the entire batch. I added cinnamon and almond essence to the batter, delish. Thanks for the recipe. About to make more to gave to friends. I made a peach cinnamon glaze to mine as well.

    Thanks so much…..

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