Buttermilk Cinnamon Muffins Recipes

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.
• Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Gently stir in fruit, if desired (see Cook's Note).
• Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk until well combined. , Fill greased muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean., Add butter to a shallow bowl. In another shallow bowl, combine sugar and cinnamon. Dip muffin tops in butter, then in cinnamon-sugar. Serve warm.

Steps:

• Preheat the oven to 350°.
• Grease 9 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups 1/3 full with water to prevent warping.
• To make the muffins, in a bowl, using an electric mixer on medium speed, cream together the butter and sugar until light and fluffy.
• Add the egg, beating well until pale and smooth.
• In another bowl, stir together the flour, baking powder, baking soda, salt, and nutmeg.
• Add to the butter mixture in 2 increments, alternating with the buttermilk and vailla.
• Stir just until evenly moistened.
• The batter will be slightly lumpy.
• Spoon the batter into each muffin cup, filling it 3/4 full.
• Bake until golden, dry, and springy to touch, 20-25 minutes.
• A toothpick inserted into the center of a muffin should come out clean.
• Transfer the pan to the wire rack and let cool at least 5 minutes.
• Unmold the muffins and let stand until cool enough to handle.
• To make the topping, stir together the sugar and cinnamon in a small, shallow bowl.
• Have ready the melted butter in another small bowl.
• Holding the bottom of a muffin, dip the top into the melted butter, turning to coat it evenly.
• Immediately dip the top in the cinnamon-sugar mixture, coating it evenly, then tapping it to remove excess sugar.
• Transfer to the rack, right side up.
• Repeat with the remaining muffins.
• Let cool completely before serving.

Steps:

• Preheat your oven to 350°F.
• Grease you muffin pan with butter
• With the flat beater on your electric mixer combine the butter and sugar and beat until light and fluffy on medium.
• Mix in the egg.
• In a seperate bowl, stir the flour, baking soda, salt, baking powder, nutmeg, and cinnamon.
• Combine the flower mixture, the butter mixture, and the vanilla and two parts slowly.
• Fill your muffin pan approximately 75% of the way with your batter, and bake until the muffins are golden brown or when a toothpick runs clean after inserting it in the center. This will take approximately 20-25 minutes.
• While muffins are cooling, mix the additional sugar and cinnamon.
• Melt the additional butter in a seperate bowl.
• Once the muffins are cooled, dip the into the melted butter and then immediately into the cinnamon sugar mixture making sure to coat it well.
• Repeat this step with the remaining muffins and enjoy after they have cooled!