Instructions
1. Prepare and Preheat: Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease it thoroughly with butter or non-stick spray.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This ensures the leavening agents and spices are evenly distributed.
3. Cream Wet Ingredients: In a larger bowl, using a hand mixer or a stand mixer with the paddle attachment, cream the softened butter and sugar together on medium speed for 2-3 minutes, until light and fluffy.
4. Incorporate Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Combine Wet and Dry Mixtures: With the mixer on low speed, add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk in two parts. Begin and end with the dry ingredients. Mix only until just combined. Do not overmix; a few lumps are perfectly fine. Overmixing leads to tough muffins.
6. Bake: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Bake for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Coat While Warm: As soon as the muffins are cool enough to handle but still very warm, carefully remove them from the tin. Working one at a time, dip the top and sides of each muffin into the melted butter, then immediately roll it in the cinnamon-sugar mixture to coat completely. Place on a wire rack to set.
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