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September 22, 2013

Cinnamon buttermilk muffins recipe

Cinnamon buttermilk muffins.

Real estate agents tell you that, when you are selling your house, you should bake chocolate chip cookies to fill the air with that tantalizing aroma. For me, it's the scent of cinnamon that makes my house feel like home, and that's what I was craving when I baked these cinnamon buttermilk muffins. Determined to use every drop of the quart of buttermilk I bought for this orange Bundt cake, I've made salad dressings and sauces, and still I have a cup of buttermilk left. You can add anything to this batter: fresh or dried fruit, chocolate chips, lemon or orange zest. Serve these light and fluffy muffins for breakfast, or with an afternoon cup of tea.

Cinnamon buttermilk muffins (The Perfect Pantry).

Cinnamon buttermilk muffins

From the pantry, you'll need: all-purpose unbleached flour, granulated sugar, baking soda, baking powder, kosher salt, cinnamon, ground nutmeg, unsalted butter, egg, pure vanilla extract, buttermilk (powdered or fresh).

Slightly adapted from this recipe for basic buttermilk muffins on allrecipes.com. Makes 12 muffins.

Ingredients

2-1/4 cups all-purpose unbleached flour
1/2 cup granulated sugar
1 tsp baking soda
2 tsp baking powder
1/2 tsp kosher salt
1 tsp cinnamon
1/4 tsp ground nutmeg
1/4 cup (4 Tbsp) unsalted butter, melted
1 large egg
1 cup buttermilk
1 tsp pure vanilla extract

Directions

Preheat oven to 375°F. Line a 12-muffin tin with paper liners, and set aside.

In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon and nutmeg, to combine and aerate the ingredients.

In a second large mixing bowl, whisk together the melted butter, egg, buttermilk and vanilla.

Pour the wet ingredients into the dry, and stir with a rubber spatula just until the ingredients come together. (The batter will not be smooth.)

Using a disher (an ice cream scoop with a release) or a spoon, fill the muffin cups evenly.

Bake at 375 on the middle rack of the oven for 18 minutes, until the tops are a bit crusty and a toothpick inserted in the center of one comes out clean.

Let the muffins cool in the rack for 2 minutes, then pop them out onto a wire rack to cool for 5 minutes.

Serve warm, with butter.

[Printer-friendly recipe.]


More breakfast and brunch muffin recipes in The Perfect Pantry:
Pumpkin pecan mini muffins
Granola muffins
Peach vanilla muffins
Costa Rican banana nut muffins
Pear spice cupcakes

Other recipes that use these pantry ingredients:
Whole wheat orange spice muffins, from Pinch My Salt
Carrot raisin thyme muffin tops, from Sass & Veracity
Buttermilk berry muffins, from 101 Cookbooks
Lemon buttermilk muffins, from Food in Jars
Buttermilk English muffins, from The Merlin Menu

Comments

Buttermilk is the gift that keeps on giving. I'm loving the scent of cinnamon right now, especially when there's a bit of a chill in the air.

TW, so often I don't use all of the quart of buttermilk. This time I made a real effort, and these muffins were the happy result.

I'm always looking for extra, and good, and extra-good recipes to use up buttermilk. And sour cream, too.

This more than fits the bill. I'll be enjoying the aroma of these delicious goodies soon.

I love buttermilk! But I am trying hard not to eat this kind of thing right now, so I am just going to admire the muffins from afar!

Buttermilk keeps in my fridge for a long time! I often use in recipes that ask for yogurt or various soured creams-- results are better than good! Muffins for sure...

Connie, that reminds me, I've got some leftover sour cream.

Kalyn, these are definitely a treat I make only when there are guests around to eat the muffins!

Susan, one of these days I really will start a campaign to get farms to sell buttermilk in smaller than one quart containers. I often don't use it all before it spoils.

Lydia,
I too have a bit of buttermilk left, and these muffins sound tremendous. My kids would appreciate the treat after the last, sugar/honey/molasses/sweetener of any kind-free muffins I made. Ok, the muffins were nicely sweet from bananas and dates, but I know they'd like a regular muffin for a change.
When I've picked up 2 bottles of buttermilk for a song, marked down because it's near the sell-by date, I'll make a large batch of buttermilk pizza dough and freeze it in single crust portions. But now Butch is taking up all of the freezers, so until we eat more of him I'm holding off my crusts.
Thanks!

Kirsten, buttermilk pizza dough is a great idea for using leftover buttermilk! I'm heading right over to your blog to get the recipe.

Use a buttermilk for a recipe such a great idea, and also make a recipe delicious, I'll definitely try to make it , sounds so much yummy.

I was worried about these - I'd never had such stiff, sticky dough for muffins! After I checked and double checked the ingredients, I went ahead and put them in the oven. They taste great, although they do not have the smooth tops as in your photo.

Paula, the tops on mine aren't smooth, but they look even and well-rounded because I use an ice cream scoop to fill the muffin tin. I'm so glad you tried them. Delicious, aren't they?

I made this recipe, and I absolutely adored it. The muffins were amazing. I'm so happy that I stumbled upon your recipe. It's just lovely.
I did put my own spin on it by adding chocolate chips, though, and I had to cook mine a tad longer for them to cook all the way through.
I mentioned you in my post about the recipe on my blog if you'd like to take a gander at it. http://alexiavlasak.wordpress.com/2014/02/19/cinnamon-chocolate-chip-muffins-recipe/
Please continue what you are doing. You are wonderful at it.
Happy baking. (:

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  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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