Cinnamon Buttermilk Muffins
I don’t usually post recipes found in published cookbooks, unless I significantly alter or modify them. I am making an exception for this one, originally found on pages 20 & 21 of the Williams-Sonoma “Muffins” Book (a fabulous book), as guests have repeatedly asked for it. I have slightly altered the directions & ingredients from the original.
For the muffins:
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 ground nutmeg
1/2 cup buttermilk
1 1/2 teaspoons vanilla extract
For the topping:
2/3 cup sugar
1 tablespoon ground cinnamon
4-5 tablespoons unsalted butter
Preheat the oven to 350 degrees F. I use aluminum liners in the cups but the original recipe says to grease with butter flavored cooking spray. Cream together the butter and sugar with an electric mixer, until light and fluffy. Add the egg and beat until pale and smooth.
In another bowl, stir together the flour, baking powder, baking soda, salt, and nutmeg. Add to the butter mixture in 2 increments, alternating with the buttermilk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy.
Spoon the batter into each muffin cup, filling it three fourths full. Bake until golden, dry, and springy to the touch, 20 – 25 minutes. A toothpick inserted into the center of a muffin should come out clean. Transfer the pan to a wire rack and cool for 5 minutes. Remove the muffins to the rack until cool enough to handle.
Sir together the sugar and cinnamon and melt the butter. Brush butter on the muffin tops and sprinkle liberally with sugar mixture.
Note – these muffins are made from a batter similar to that used for making donuts but they are baked instead of fried.
Beth Hensperger, Chuck Williams, Noel Barnhurst
Published by Simon and Schuster