Cinnamon buttermilk muffins recipe
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
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.
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
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.
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