Description
A tender, pillowy muffin dressed in warm cinnamon sugar, elevating a nostalgic treat into a refined breakfast or tea-time indulgence.
Ingredients
Scale
- 2 cups (250 g) all-purpose flour, sifted
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 3/4 cup (180 ml) buttermilk, room temperature
- 1/3 cup (75 g) unsalted butter, melted and cooled slightly
- 1 tsp pure vanilla extract
- 4 tbsp unsalted butter, melted and warm (for coating)
- 1/2 cup (100 g) granulated sugar (for topping)
- 2 tsp ground cinnamon
- Pinch of ground nutmeg (optional)
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease wells lightly.
- Whisk together the sifted flour, baking powder, baking soda, salt, and sugar in a large bowl until evenly distributed.
- Beat the eggs lightly, then whisk in the buttermilk, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry. Stir gently with a spatula until just combined.
- Spoon batter into prepared cups, filling each about two-thirds full.
- Bake for 16-20 minutes, or until tops are golden and a toothpick inserted comes out with a few moist crumbs.
- While muffins bake, combine topping sugar and cinnamon in a shallow bowl.
- Remove muffins and let rest for 3 minutes; brush each warm muffin with melted butter and roll in cinnamon sugar.
- Allow muffins to cool briefly; serve warm for contrast between the tender interior and the crisp sugar shell.
Notes
For taller muffins, bake at 425°F for 5 minutes, then reduce to 375°F. Use browned butter for a nutty flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg