Muffins are just about as cute as cupcakes. I mean, their shapes are identical and they can come in as many different flavors and varieties.
But they lack one important ingredient. Frosting. Making them not quite comparable to cupcakes. Not quite as delicious.
Or so I thought.
These muffins are amazingly light and fluffy.
Just how light and fluffy you ask? Well this is what happened when I tried to pull the first one out of the muffin tin. The top just pulled right off. And it kept crumbling with every little touch. It kind of looks like a snickerdoodle here 🙂
I secretly love it when I break one or two of the muffins (or cupcakes, cookies, brownies…whatever it is I’m making), because it gives me an excuse to eat it more quickly 🙂
Everyone knows the best part of the muffin is the top anyway, so I was more than happy to get a taste of these simple masterpieces before they were completely finished.
I realize these are probably not “light” as in low calorie, but I’m sure they can’t be too bad in that sense either. And since they don’t have frosting like cupcakes, they are automatically healthier. I think.
I was a little skeptical about the fact the recipe only calls for cinnamon sugar to go on the top. There is no cinnamon incorporated in the batter. I thought it might not be enough and the muffin would be plain. I was very wrong. It was the perfect amount.
I don’t even know if these muffins can qualify as muffins. I am pretty sure if you put some frosting on top they would taste like a cupcake. But in this case, the cinnamon sugar works just as well.
Make sure you have a nice cold glass of milk and enjoy!
Cinnamon Sugar Buttermilk Muffins
Makes about 8-10 muffins
7 tablespoons unsalted butter, softened
2/3 cup sugar
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup buttermilk
1 1/2 teaspoon vanilla extract
For the topping:
1/3 cup sugar
2 teaspoons cinnamon
6 tablespoons butter, melted
1. Preheat oven to 350 degrees. Fill 8-10 cups of a standard muffin tin with liners. Fill the remaining cups with with a couple tablespoons of water.
2. In a medium bowl, combine the butter and sugar. Beat until light and fluffy. Add the egg and beat until combined.
3. In a separate bowl, stir together the flour, baking powder, baking soda, salt and nutmeg. Add this dry mix to the butter mixture, alternating with the buttermilk and vanilla. Beat until just combined.
4. Pour the batter into the muffin cups, about 2/3-3/4 full.
5. Bake for about 22-25 minutes.
6. Let cool for 10-15 minutes before coating with cinnamon-sugar.
7. To make the topping, stir together the sugar and cinnamon. Pour the melted butter in another small bowl.
8. Holding each muffin upside down, first dip muffin top in butter, then in the cinnamon-sugar mixture. Roll around to completely coat.