Cinnamon Buttermilk Muffins

Cinnamon Buttermilk Muffins

Looking for a tasty weekday breakfast idea?
Or something to send with the kids for lunch?


For the muffins:
½ cup (125 mL) unsalted butter, at room temperature
⅔ cup (150 mL) sugar
1 egg
1½ cups (375 mL) flour
1½ tsp. (7 mL) baking powder
½ tsp. (2 mL) baking soda
½ tsp. (2 mL) salt
½ tsp. (2 mL) freshly grated nutmeg
½ cup (125 mL) buttermilk (or substitute)
1½ tsp. (7 mL) pure vanilla extract

For the topping:
⅔ cup (150 mL) sugar
1 Tbs. (15 mL) ground cinnamon
6 Tbs. (¾ stick) (90 mL) unsalted butter, melted


Prep time: ,
Cook time: ,
Total time:


Makes: 6


Preheat oven to 350°F (180ºC)
Cream the butter and sugar; add the egg and beat well until smooth.
In another bowl, combine 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 moist - don't over mix.
Bake 20-25 minutes or until the muffins are golden, and a toothpick inserted into the centre of a muffin comes out clean.
Transfer the pan to a wire rack and let cool for 5 minutes.

In a small shallow bowl, stir together the sugar and cinnamon; with the melted butter in another small bowl.
Dip the muffin top first into the melted butter,then dip in the cinnamon-sugar mixture, coating it evenly.

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