Buttermilk Cinnamon Muffins Food

EASY CINNAMON MUFFINS

Steps:

• Preheat the oven to 425ºF.

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Steps:

• 1 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. 2 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. 3 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. 4 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. 5 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. 6 Makes 9 muffins.

CINNAMON MUFFINS

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk until well combined. , Fill greased muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean., Add butter to a shallow bowl. In another shallow bowl, combine sugar and cinnamon. Dip muffin tops in butter, then in cinnamon-sugar. Serve warm.

BASIC BUTTERMILK MUFFINS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.
• Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Gently stir in fruit, if desired (see Cook's Note).
• Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.

CINNAMON-BUTTERMILK MUFFINS

Steps:

• 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.
• Note: These cakelike muffins are made from a batter similar to that used for preparing doughnuts, but they are baked instead of fried.

BUTTERMILK CINNAMON MUFFINS

Steps:

• Preheat your oven to 350°F.
• Grease you muffin pan with butter
• With the flat beater on your electric mixer combine the butter and sugar and beat until light and fluffy on medium.
• Mix in the egg.
• In a seperate bowl, stir the flour, baking soda, salt, baking powder, nutmeg, and cinnamon.
• Combine the flower mixture, the butter mixture, and the vanilla and two parts slowly.
• Fill your muffin pan approximately 75% of the way with your batter, and bake until the muffins are golden brown or when a toothpick runs clean after inserting it in the center. This will take approximately 20-25 minutes.
• While muffins are cooling, mix the additional sugar and cinnamon.
• Melt the additional butter in a seperate bowl.
• Once the muffins are cooled, dip the into the melted butter and then immediately into the cinnamon sugar mixture making sure to coat it well.
• Repeat this step with the remaining muffins and enjoy after they have cooled!

CINNAMON-BUTTERMILK MUFFINS

Steps:

• Preheat the oven to 350°.
• Grease 9 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups 1/3 full with water to prevent warping.
• To make the muffins, in a bowl, using an electric mixer on medium speed, cream together the butter and sugar until light and fluffy.
• Add the egg, beating 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 increments, alternating with the buttermilk and vailla.
• Stir just until evenly moistened.
• The batter will be slightly lumpy.
• Spoon the batter into each muffin cup, filling it 3/4 full.
• Bake until golden, dry, and springy to touch, 20-25 minutes.
• A toothpick inserted into the center of a muffin should come out clean.
• Transfer the pan to the wire rack and let cool at least 5 minutes.
• Unmold the muffins and let stand until cool enough to handle.
• To make the topping, stir together the sugar and cinnamon in a small, shallow bowl.
• Have ready 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 tapping it to remove excess sugar.
• Transfer to the rack, right side up.
• Repeat with the remaining muffins.
• Let cool completely before serving.

BUTTERMILK OATMEAL MUFFINS

Steps:

• In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° until muffins test done, 16-18 minutes. Cool in pan 5 minutes before removing to a wire rack.

APPLE NUT BUTTERMILK CINNAMON TOPPED MUFFINS

Steps:

• Set oven to 350 degrees.
• Prepare 12 muffin tins with paper liners.
• In a large bowl, mix together flour, brown sugar, baking powder, baking soda and salt.
• In a small bowl, whisk together buttermilk, oil, vanilla and egg until well blended.
• Make a "well" in the middle of the flour mixture and pour in the egg mixture; fold/mix in with a wooden spoon or a spatula JUST until blended (batter will look lumpy).
• Fold in apples, nuts and raisins (if using).
• In a small cup or bowl; mix together the cinnamon and sugar.
• Divide the muffin batter evenly between the muffin tins.
• Sprinkle with sugar/cinnamon mixture.
• Bake for 25 minutes, or until muffins test done.
• Immediately remove from tins.
• Best served warm.

ELEGANT BUTTERMILK CINNAMON BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350°.
• Grease or line 12 muffin cups.
• Combine cinnamon and sugar for the topping in a small bowl and set aside.
• In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes.
• Add the eggs, one at a time, beating well after each addition.
• Scrape down the sides of the bowl, then beat in the vanilla.
• Into a separate bowl, sift both flours, baking soda, baking powder, salt, cinnamon, and nutmeg.
• Add the flour mixture the to batter in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients.
• Gently fold in the blueberries.
• Spoon the batter into the muffin cups to about 1/2 full.
• Bake 15 to 20 minutes until the tops are golden brown and spring back when lightly touched, and wooden skewer comes out clean.
• Cool the muffins for 5 minutes in the pan, then turn out onto wrack.
• Dip the crowns of each muffin first into the cooled melted butter, then into the sugar-cinnamon mixture, then cool right-side up on a wire wrack.