Cinnamon Buttermilk Muffins

A few months ago we got new neighbors next door, and we've slowly been getting to know them. They invited us over for brunch tomorrow, and although I was told not to bring anything I always feel the need to bring something, so I decided to try the Williams Sonoma Cinnamon Buttermilk Muffins from Annie's blog.

The muffins didn't disappoint! They were easy to make and taste just as good as bakery muffins. The cinnamon sugar topping really makes the muffin! I followed the recipe exactly and wouldn't change a thing, although next time I will make significantly less topping, as I ended up throwing out most of the melted butter and cinnamon sugar mixture. Thanks, Annie, for introducing this great recipe! I can't wait to share these tomorrow with our neighbors.

Cinnamon Buttermilk Muffins

Ingredients

7 Tbs. unsalted butter, at room temperature

2/3 cup sugar

1 egg

1 1/2 cups all-purpose flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. freshly grated nutmeg

1/2 cup buttermilk

1 1/2 tsp. vanilla extract

For the topping:

2/3 cup sugar

1 Tbs. ground cinnamon

6 Tbs. (3/4 stick) unsalted butter, melted

Directions

Preheat an oven to 350°F. Grease 9 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups one-third full with water to prevent warping.To make the muffins, in the bowl of an electric mixer fitted with the flat beater, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and beat 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 additions, alternating with the buttermilk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy.

Spoon the batter into the prepared muffin cups, filling each three-fourths full. Bake until the muffins are golden, dry and springy to the touch and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins and let stand until cool enough to handle.

To make the topping, in a small, shallow bowl, stir together the sugar and cinnamon. Put 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 tap it to remove excess sugar. Transfer the muffin, right side up, to the rack. Repeat with the remaining muffins. Let cool completely before serving.

Makes 9 muffins.