July 2, 2013

Cinnamon Buttermilk Muffins

I made these for my family the other morning and the thing I kept hearing was, "they taste just like those cinnamon donuts we get in the fall!"  They're made with the simplest of ingredients and doused with delicious cinnamon sugar.  Definitely a favorite with my kids!

4 tablespoons unsalted butter, room temperature
3 tablespoons canola oil
2/3 cup granulated 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 granulated sugar
1 tablespoon ground cinnamon
6 tablespoons unsalted butter, melted
(you may not need the full amount)

Preheat the oven to 350 degrees.  Spray 9 standard muffin cups with cooking spray or line with paper liners.  Be sure to fill the empty cups with water to prevent pan from warping.  In a large mixing bowl, cream together the butter, oil, and sugar until light and fluffy.  Add the egg, beating well until pale and smooth.  In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.  Add dry ingredients to butter mixture alternately with the buttermilk and vanilla.  Stir just until moistened.  The batter should be a little lumpy.  Spoon the batter into muffin cups, filling them 3/4 full. Bake 20-25 minutes, until light golden, and a toothpick inserted in center comes out clean.  Remove from oven to a wire rack to cool for 5 minutes.  Remove muffins from pan and let stand until cool enough to handle.  For the topping, combine the sugar and cinnamon in a small, shallow bowl.  Have melted butter ready in another small bowl.  Dip tops of muffins in melted butter, turning to coat evenly.   Immediately dip tops in the cinnamon-sugar mixture, coating evenly.  Transfer to rack.   Makes 9 scrumptious muffins!  Best enjoyed with fresh coffee!

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