Sunday, March 1, 2009

Cinnamon-Buttermilk Muffins

Tomorrow is Read Across America Day, honoring Dr. Seuss and all the wonderful ways he used his imagination, his books, and his life to encourage children across the country to learn to read. We have several special events going on at school tomorrow, including guest readers from the local fire and police departments, as well as officers from the nearby Air Force base.

To thank them for taking time out of their busy days to show children how important and how FUN reading can be, we are going to set up a little hospitality area with coffee, juice, and muffins. I'll be contributing these cinnamon-buttermilk muffins. They're light, slightly sweet, and leave you wanting more...just like many good books I know.

So make up a batch of these muffins and take some time to celebrate reading with yourself and your family. Happy Read Across America Day!


Cinnamon-Buttermilk Muffins
www.williams-sonoma.com

Ingredients:

For the muffins:

7 TBSP unsalted butter, at room temperature
2/3 c. sugar
1 egg
1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. freshly grated nutmeg
1/2 c. buttermilk
1 1/2 tsp. vanilla extract

For the topping:
2/3 c. sugar
1 TBSP ground cinnamon
6 TBSP (3/4 stick) unsalted butter, melted

Directions:
1. Preheat an oven to 350°F. Grease a standard muffin tin with butter or butter-flavored nonstick cooking spray; fill any 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.

3. Add the egg and beat well until pale and smooth.

4. In another bowl, stir together the flour, baking powder, baking soda, salt and nutmeg.

5. 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.

6. 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.

7. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins and let stand until cool enough to handle.

8. To make the topping, in a small, shallow bowl, stir together the sugar and cinnamon. Put the melted butter in another small bowl.

9. 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.

YUMMMM!!!

One year ago: Raspberry-Balsamic Chicken

4 comments :

annieseats said...

I love these muffins! I haven't made them in such a long time, but I have a carton of buttermilk in the fridge. Great idea!

lovely jubbly london said...

these look delicious! I'm going to have to make these soon along with the pb cupcakes!

gaga said...

Yum, these look perfect for breakfast on the run. I love cinnamon!

Lindsey said...

Delicious! I love the the topping idea. Sort of like a liquid streusel. Thanks!