Sunday morning - we have a new bag of strong French roast coffee beans and I tried a new muffin recipe that Maria and Jack had found. These are cake-like muffins - perfection!
Cinnamon buttermilk muffins
Ever-so-slightly adapted from Bakingblonde's Weblog; original recipe from The Williams-Sonoma Collection: Muffins
7 T. 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
3/4 t. ground cinnamon
1/2 cup buttermilk
1 1/2 tsp. vanilla extract
Struesel topping
1/3 cup brown sugar
1/2 tsp ground cinnamon
1 T. butter, melted
2 T. flour
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.
To make the topping, in a small bowl, mix the brown sugar, cinnamon and melted butter and thoroughly blend together. Add in flour. Gently sprinkle topping evenly over batter in prepared muffin tin. Gently press down topping slightly.
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.
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