Looking for a tasty weekday breakfast idea? Or something to send with the kids for lunch?
For muffins | ||
Unsalted butter | 1/2 Cup (8 tbs) (at room temperature) | |
Sugar | 2/3 Cup (10.67 tbs) | |
Eggs | 1 | |
All purpose flour | 1 1/2 Cup (24 tbs) | |
Baking powder | 1 1/2 Teaspoon | |
Baking soda | 1/2 Teaspoon | |
Salt | 1/2 Teaspoon | |
Freshly grated nutmeg | 1/2 Teaspoon | |
Buttermilk | 1/2 Cup (8 tbs) | |
Vanilla extract | 1 1/2 Teaspoon | |
For topping | ||
Ground cinnamon | 1 Tablespoon | |
Unsalted butter | 6 Tablespoon , melt (3/4 stick) |
GETTING READY
1. Preheat oven to 350 degree F.
2. Line a muffin tray with liner and set it aside.
MAKING
3. In food processor cream together butter and sugar.
4. Add egg, one at a time and beat after each addition.
5. In a separate bowl, add flour, baking powder, baking soda, salt, and nutmeg. Mix.
6. Throw ½ of the flour mixture into the bowl with wet ingredients.
7. Add the other half alternating with buttermilk, and vanilla. Stir just to combine. Do not over mix.
8. Scoop and fill the muffin cups equally with batter.
9. Pop the muffin tray in oven and bake for 20-25 minutes or until a toothpick when inserted comes out clean.
10. Remove the tray from oven and transfer it to a wire rack. Let it cool for 5 minutes.
11. For topping, in a small bowl, combine sugar, and cinnamon.
12. In a separate bowl, melt butter.
FINALIZING
13. Dip muffin tops in melted butter and then coat it evenly with cinnamon sugar mixture.
SERVING
14. Serve cinnamon buttermilk muffin with a glass of chocolate milkshake.
Serving size
Calories 967Calories from Fat 525
% Daily Value*
Total Fat 60 g92.3%
Saturated Fat 36 g180%
Trans Fat 0 g
Cholesterol
Sodium 781 mg32.54%
Total Carbohydrates 99 g33%
Dietary Fiber 4 g16%
Sugars 45 g
Protein 11 g22%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet