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Buttermilk Spice Muffins




Source of Recipe


Mimi's Cafe


Recipe Introduction


These are Mike's favorite muffins at Mimi's which we always visit when we go to Stephanie and Gary's. We are getting a Mimi's in Richmond and can't wait. They are aromatic and subtly flavored. They rise up to a beautiful crown with a lovely sugar-sparkly topping.



List of Ingredients




MUFFINS:
1 c. sugar
1/2 c. butter
3 eggs
2 1/2 c. flour
2 t. baking soda
1 t. nutmeg
1/2 t. cinnamon
3/4 c. + 1 T. buttermilk

TOPPING:
1/2 c. sugar
1 c. walnuts, finely chopped
1/2 t. cinnamon
1/2 t. nutmeg


Recipe



MUFFINS:
Lightly grease the baking tins. The recipe makes 12 standard-size muffins, or six large-size muffins. If using the jumbo muffin pans, reduce the oven temperature by 25° and increase the baking time 5-10 minutes.

Preheat oven to 375°. In a bowl, cream the sugar and the butter together with an electric mixer. When they are thoroughly mixed, add eggs and beat one more minute.

Sift the flour into a separate bowl, together with the baking soda, nutmeg and the cinnamon.

Add the flour and the buttermilk to the first mixture, mix at low speed until smooth. To avoid lumps in the batter, add the wet and dry ingredients alternately, in small amounts.

Fill each cup of the muffin tin 3/4 full of batter. Add a full, rounded tablespoon of nut topping on top of each muffin cup of batter. Bake immediately or the topping will sink to the bottom of the muffin.

Bake for 20-25 minutes, until golden brown. A toothpick inserted in the middle of the muffin should come out dry.

TOPPING:
Mix ingredients.

Makes 12 regular-sized muffins or 6 jumbos.