Ingredients
The following ingredients have 4 Servings
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¹/8 teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 1 pinch of nutmeg
- ½ cup + 2 tablespoons buttermilk
- 4 tablespoons butter (½ stick, room temperature)
- ¼ cup granulated sugar
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 tablespoons butter (melted)
- ¼ cup granulated sugar
- 2 teaspoons cinnamon
Instruction
- Preheat the oven to 375°F. Spray a mini muffin pan with non-stick spray and set aside.
- Using mixer, cream together the butter, sugars and vanilla extract until light and fluffy for 2 minutes.
- Add in the egg and mix until combined.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg and cinnamon.
- Slowly alternate, back and forth adding the flour mixture & the buttermilk into the bowl of the stand mixer. Mix just until combined. Do not overmix for nice soft, tender, fluffy muffins.
- Using a small scoop, scoop up the batter and place into each tin. The small ice cream scoop works wonderful for this and measures out evenly every time. Tins should be filled 3/4 of the way.
- Transfer muffins to oven and bake for 8-10 minutes or until done.
- Remove them from the oven, and let them cool for a couple of minutes.
- While cooling, melt the butter for the cinnamon-sugar topping.
- Dip the tops of each muffin in the butter, then roll in the cinnamon sugar mixture.
- Serve warm or room temperature.
