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).