Ingredients

The following ingredients have 4 Servings
  • 1 ½ cups all purpose flour ((185g))
  • ⅔ cup sugar ((135g))
  • 2 teaspoon baking powder
  • 2 teaspoon cornstarch
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 1 large egg (lightly beaten)
  • 1 teaspoon vanilla
  • ½ cup buttermilk* ((120ml))
  • 6 Tablespoons unsalted butter (melted and cooled (85g))
  • 4 Tablespoons salted butter (melted (60g))
  • 4 Tablespoons sugar
  • 2 teaspoon ground cinnamon

Instruction

  • Preheat oven to 375F (190C) and line a 24 count mini muffin tin with paper liners or lightly grease and flour.
  • Combine flour, sugar, baking powder, cornstarch salt, cinnamon, and nutmeg in a large bowl and whisk until well-combined.
  • In a separate bowl, whisk together egg, vanilla, and buttermilk.
  • While still whisking the wet ingredients, slowly pour butter until incorporated (mixture may curdle slightly).
  • Add dry ingredients to wet and, using a spatula, gently stir ingredients together until just combined -- do not over-mix or your muffins will be dense and dry!
  • Portion muffin batter into prepared mini muffin tin, filling each liner ¾ of the way full.
  • Transfer to 375F (190C) oven and bake for 11-13 minutes or until a toothpick inserted in the center comes out with moist crumbs (not wet batter, there should be crumbs or the toothpick should be clean, but don't over-bake muffins or they will be dry).