Cinnamon-Buttermilk Muffins.

The date-stamp on the bottom of this printed recipe? 12/11/2005. This one wins for oldest recipe in my stash (cookbooks excluded).

A friend of mine, back in college, made these for a game night. I think I consumed three on the spot. I went home & printed out the recipe. And it sat. And sat. I have looked at it over the years numerous times and thought about making them, but it just never happens. Thank you Whip Up Something New for kicking me into gear on these little wonders.

And they are SO easy and SO yummy. They remind me of a little cake doughnut. But not overly sweet, so you don't get that sugar slump feeling, like after eating doughnuts, and the cinnamon on top is just perfect. We actually had them as a treat after dinner & they did just the trick. They are definitely going to be a new staple around here. And who knows...maybe for a game night with friends?

The recipe for the topping makes more than you need for the nine muffins. I halved the cinnamon/sugar mixture (although, if you make it all, the extra would be divine on toast!), but melted all the butter & had extra. I would say that I used more than half the butter, so maybe cut it back to 4 - 5 Tbsp?

Cinnamon-Buttermilk Muffins

Williams-Sonoma

For the muffins:

7 Tbsp 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 Tbsp ground cinnamon

6 Tbsp unsalted butter, melted

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.