I rarely bake breakfast treats, but after tasting these muffins I think I may be doing it more often. I adapted a recipe from Annie’s Eats (a great food blog for everything from appetizers to dessert) and found a recipe that caught my eye. These muffins were great for not only breakfast but they also made for a satisfying dessert with a scoop of icecream. While I found the recipe on Annie’s Eats, the muffin recipe originally comes from Williams Sonoma and was exactly what I was looking for in a muffin.
The recipe made about 10 muffins and the batter came together very quickly. After baking, the end result yeilded golden muffins with a crisp topping gently covering their light and fluffy texture. The light and tender crumb is thanks to the use of buttermilk in the batter. As noted, I opted to use a basic crumb topping instead of dipping the muffins into melted butter and then into a cinnamon sugar topping as called for in the original muffin recipe and I am more than pleased with the results. Besides, who needs a muffin dipped in melted butter?
The muffin itself has a slightly sweet and subtle cinnamon flavor and bakes up with a moist, tender and fluffy crumb. I felt it was a nice contrast to the sweet brown sugar and cinnamon crumb streusel that gives the muffins a crisp top and gorgeous appearance, sure to impress company if needed.
Next time I may add some chopped toasted walnuts to the batter or the topping for a little extra flavor punch. I would highly recommend these the next time you have some buttermilk to use up or are just looking for an easy and flavorful muffin recipe.
I rate this recipe an 8
Cinnamon Buttermilk Muffins
Ingredients:
7 Tbs. unsalted butter, at room temperature
2/3 cup sugar
1 egg
1 1/2 cups 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 cup buttermilk
1 1/2 tsp. vanilla extract
For the topping:
2/3 cup sugar
1 Tbs. ground cinnamon
6 Tbs. (3/4 stick) unsalted butter, melted
Directions:
Preheat an oven to 350°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 fitted with the flat beater, 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, stir 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 of a muffin comes out clean, 20 to 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 muffin
For the topping:
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
7 Tbs. unsalted butter, at room temperature
2/3 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. freshly grated nutmeg (I used 3/4 teaspoon ground Cinnamon)
1/2 cup buttermilk
1 1/2 tsp. vanilla extract
For the Struesel
2 TBS flour
1/3 cup brown sugar
1/2 tsp ground cinnamon
1 TBS butter, softened
Preheat an oven to 350°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 fitted with the flat beater, 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, stir 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.
To make the topping, in a small bowl, mix the flour, brown sugar and cinnamon. Cut in butter with a pastry blender or forks until mixture resembles cornmeal. Gently sprinkle topping evenly over batter in prepared muffin tin. Gently press down topping slightly.
Bake until the muffins are golden, dry and springy to the touch and a toothpick inserted into the center of a muffin comes out clean, 20 to 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.
Oooh this looks delicious!! And just a heads up, but I think there’s something wrong with your feed settings. Your posts always come jumbled up in my reader. This may be something only I am getting, but just thought you should know 🙂
Yum – these look great!! I love a good struesel topping!
That looks like a good one! I’m always looking for muffins without chunks of fruit.
Mmm. These look tasty. I was just about to go bake up some pumpkin muffins, but now I’m reconsidering. Yum!
Anything with streusel looks delicious to me! And another great way to use up buttermilk.
Mmmmmmm, streusel. Looks great, I haven’t made muffins in way too long.
this looks so good. I love cinnamon! have to try it 🙂
These look great–I bet they would be delish sprinkled in some vanilla yogurt =)
Okay, so I don’t NEED my muffins dipped in butter but I sure would LIKE it! 🙂 I like the idea of the crumb topping with the walnuts, too!
~ingrid
Those look great — so perfect with a cup of coffee!
These look absolutely delicious!! I would LOVE these muffnis!!
Looks so good. Love the streusel topping. I feel like I always have buttermilk (didn’t use to, but since joining TWD I always seem to have buttermilk and cream)! Great job. Yum.
I love coffee cakes and these muffins seem like the muffin version of the best coffee cake. Delicious!
Yum! Add a few chunks of apple in there & they’d be even better!!
that looks incredible
Oh yum, these look delicious! I love baking with buttermilk, it makes everything so nice and moist. And of course the topping looks divine!
Yum! These look like they just melt in your mouth!
So I am in the middle of eating one of these fresh out of the oven.
I am in heaven.
i could probably eat an entire batch of these! they look fabulous!
This looks like one the kids would like. I may try making them with yogurt since I don’t have the buttermilk.
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I would really love to make these for our kids for breakfast. Our son has allergies though so I wonder if I can use regular soymilk? I would also want to use Kamut Khorasan Wheat flour 🙂 Thanks you for sharing this!
I am suer the Soy milk will work fine. I have never heard of that flour before, let me know how it turns out!
well, just made these, and omg, they are fantastic!! I used extra cinnamon (in place of the nutmeg) so the muffins themselves were really cinnamon-y.
the only thing, my topping didnt turn out like yours, it just kind of melted all over the tops of the muffins and formed a crust of sorts… not crumb-y but crusty. Incidentally, that happens with my apple pie with crumb topping… more like apple pie with crunch topping.
any ideas why mine dont turn out. I will most certainly make these again, regardless of crumb or crunch topping! lol
Em,
SO glad you enjoyed them, they are a fave around my office.
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Hi. I was looking for a buttermilk muffin recipe and came across your blog. Just made these this morning. They look and smell great! Can’t wait to taste them. Thanks!
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These are great the whole family love them
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