Sunday, December 26, 2010

CINNAMON-BUTTERMILK MUFFINS


I hope you all had a wonderful Christmas. Mine was so nice. We finally had a White Christmas here in Atlanta. There hadn't been snow on Christmas Day in Atlanta since the 1800's and needless to say, people were very excited. My niece Stacy, and her fiance Ryan, came in from Chicago for the holidays. They gave me several baking cookbooks including the Williams-Sonoma Baking Cookbook. I was thrilled. So on Christmas morning I got up early and made these cinnamon-buttermilk muffins from the cookbook. They are delicious. These cakelike muffins are made from a batter similar to that used for preparing doughnuts, but they are baked instead of fried. They are perfect with a nice hot cup of coffee or tea. I hope you enjoy them.

For the muffins:
7 T. unsalted, butter, at room temp
2/3 c. granulated sugar
1 lg. egg
1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. freshly grated nutmeg
1/2 c. buttermilk
1 1/2 tsp. vanilla extract

For the Topping:
2/3 c. granulated sugar
1 T. ground cinnamon
6 T. unsalted butter, melted


Preheat oven to 350 degrees F. Grease 9 standard muffin cups with butter or butter-flavored nonstick cooking spray, fill the unused cups one-third full with water to prevent warping.

To make the muffins: In the bowl of an electric mixer combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and beat well until pale and smooth. In another bowl, sift together the flour, baking powder, baking soda, salt and nutmeg. Add to the butter mixture in 2 additions, alternating with the buttermilk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy. Spoon the batter into the prepared muffin cups, filling each three-fourths full. Bake until the muffins are golden, dry and springy to the touch and a toothpick inserted into the center comes out clean, about 20-25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins and let stand until cool enough to handle.

To make the topping: In a small, shallow bowl, stir together the sugar and cinnamon. Put the melted butter in another small bowl. Holding the bottom of a muffin, dip the top into the melted butter, turning to coat it evenly. Immediately dip the top in the cinnamon-sugar mixture, coating it evenly, then tap it to remove excess sugar. Transfer the muffin, right side up, to the rack. Repeat with the remaining muffins. Let cool completely before serving. Makes 9 muffins.


4 comments:

  1. Merhabalar, ellerinize, emeğinize sağlık çok leziz ve iştah açıcı görünüyor.
    Yeşim hanımın (Yetur)kaymaklı taş kadayıfı bugün bloglardan seçmelerde
    http://gencalsabahattin.blogspot.com


    Saygılarımla.

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  2. Glad to hear you had a nice Christmas and got some snow too. We have plenty here that I'm trying to get rid off. Your muffins sound delicious! Filled with good flavors and easy too. I love your new look here!!! Happy New Year your way!

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  3. Que ricos se ven los muffines una maravilla y preparado con cariño y 1 huevo barato y rico como mi blog por eso me quedo en tu blog y dsearte muchas bendiciones en todo el año 2011,FELIZ AÑO NUEVO Y SALUD.

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  4. i made these today! they were really delicious! one suggestion id make for people making this recipe is to try to get the muffins measured as equally as possible. mine were all sized differently (my fault). the one other thing id have to say is that i had extra butter and cinnamon sugar from the topping bit. but i guess id rather have extra than too little.

    great recipe! will definitely make them again!

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