Ingredients for the muffin:
105g Unsalted Butter
125g Sugar
1 Large Egg
235g All-purpose Flour
1-1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 teaspoon Freshly Grated Nutmeg
1/2 cup Buttermilk
Ingredients for the topping:
100g Sugar
1 tablespoon Ground Cinnamon
2 tablespoon Unsalted Butter
Preheat the oven to 350F. Lined 10 standard muffin cups with butter. Fill the unused space in the pan with water to prevent warping.
In a bowl, use an electric mixer on medium speed to cream together the butter and sugar until light and fluffy. Add the egg, beat until well mixed and smooth.
In another bowl, stir together the dry ingredients. Add to the butter mixture in two increments, alternatively with the buttermilk. Stir just evenly moistened, do not over mix and the batter will look slightly lumpy.
Spoon the batter into each cup to three-fourth full, you may get 9 or 10 muffins, depends on how full you fill. Bake until golden and dry for 20-25 minutes. A toothpick should comes out dry when you inserted into the centre. Transfer the muffins to a wire rack and let cool.
To make the topping, stir together the sugar and cinnamon in a shallow bowl. Melt the butter in another bowl and get ready. By holding the bottom of a muffin, dip the top into the melted butter, turn to coat evenly. Then immediately dip the top into the cinnamon sugar, coating it evenly as well. Then tap off excess sugar, transfer to the rack and let cool. Repeat with the remaining muffin.
Tips
If you do not have buttermilk, you can substitute with 90 ml plain yogurt and 30 ml milk.
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This recipe was retrieved from this book, "Muffin" by William-Sonoma. You can find this book from Amazon or by clicking the following link.
