These cinnamon buttermilk muffins are one of the first recipes I made when I started baking many years back. It seemed to be a fairly simple recipe, one that I could handle without too much baking experience (unless you count baking brownies and cupcakes from a boxed mix). Despite their simplicity, they turned out perfectly and I have made them several times since then. Even though I am a much better baker and like to challenge myself with things like layer cakes and yeasted breads now, I still love these cinnamon buttermilk muffins. I love making them because they are full of flavor and completely delicious but also because I love the act of baking, whether it is a fancy layer cake or just a simple batch of muffins.
So if you are a beginner baker, these cinnamon buttermilk muffins are a great place to start. They are so simple to make and the end result is completely satisfying. I can only hope that they make you love baking as much as they did for me. And even if you are a more experienced baker, these muffins are still worth a go because sometimes the most simple recipes are the best. This one definitely does not disappoint.
- 7 tbsp unsalted butter, at room temperature
- ⅔ cup granulated sugar
- 1 large egg
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground nutmeg
- ½ cup buttermilk
- 1½ tsp vanilla extract
- ⅓ cup granulated sugar
- ½ tbsp ground cinnamon
- 3 tbsp unsalted butter, melted and cooled slightly
- Preheat oven to 350 degrees F. Line 9-10 muffins cups with paper liners. Fill any unused cups one-third full with water to prevent warping. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and creamy, about 3-4 minutes. Add the egg and continue beating until combined.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt and ground nutmeg. Add the dry ingredients to the butter mixture in two additions, alternating with the buttermilk and vanilla extract. mix until just combined.
- Spoon the batter into the prepared muffin cups, filling each about ¾ full. Bake for 20-25 minutes or until an inserted toothpick comes out clean. Transfer the pan to a wire rack and let cool for about 5 minutes. Remove the muffins from the pan and allow them to cool completely on the rack.
- In a small bowl, whisk together the sugar and ground cinnamon. Dip each muffin top into the melted mutter and then immediately dip it into the cinnamon-sugar mixture. Make sure to evenly coat each muffin. Repeat with the remaining muffins.
Source: Recipe adapted from Williams Sonoma