Cinnamon-buttermilk Muffins

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• 7 tablespoons unsalted butter, at room temperature
• 2/3 cup sugar
• 1 large egg
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon freshly grated nutmeg
• 1/2 cup buttermilk
• 1 1/2 teaspoons vanilla extract
• 2/3 cup sugar
• 1 tablespoon ground cinnamon
• 6 tablespoons unsalted butter, melted

Recipe

• 1 preheat the oven to 350°.
• 2 grease 9 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups 1/3 full with water to prevent warping.
• 3 to make the muffins, in a bowl, using an electric mixer on medium speed, cream together the butter and sugar until light and fluffy.
• 4 add the egg, beating well until pale and smooth.
• 5 in another bowl, stir together the flour, baking powder, baking soda, salt, and nutmeg.
• 6 add to the butter mixture in 2 increments, alternating with the buttermilk and vailla.
• 7 stir just until evenly moistened.
• 8 the batter will be slightly lumpy.
• 9 spoon the batter into each muffin cup, filling it 3/4 full.
• 10 bake until golden, dry, and springy to touch, 20-25 minutes.
• 11 a toothpick inserted into the center of a muffin should come out clean.
• 12 transfer the pan to the wire rack and let cool at least 5 minutes.
• 13 unmold the muffins and let stand until cool enough to handle.
• 14 to make the topping, stir together the sugar and cinnamon in a small, shallow bowl.
• 15 have ready the melted butter in another small bowl.
• 16 holding the bottom of a muffin, dip the top into the melted butter, turning to coat it evenly.
• 17 immediately dip the top in the cinnamon-sugar mixture, coating it evenly, then tapping it to remove excess sugar.
• 18 transfer to the rack, right side up.
• 19 repeat with the remaining muffins.
• 20 let cool completely before serving.