Muffins – The Williams Sonoma Collection
Makes 9 Muffins
7 tablespoons unsalted butter at room temp
2/3 cup sugar
1 large egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/2 cup buttermilk
1 1/2 teaspoons vanilla extract
Topping:
2/3 cup sugar
1 tablespoon ground cinnamon
6 tabelspoons unsalted, melted butter
Preheat oven to 350F. Grease 9 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill unused cups one-third full with water to prevent warping.
Using 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 vanilla. Stir just until evenly moistened. Batter will be slightly lumpy.
Spoon batter into each muffin cup, filling three-fourths full. Bake until golden, dry, and springy to the touch, 20-25 minutes. Transfer pan to a wire rack and let cool for 5 minutes. Unmold muffins and let stand until cool enough to handle.
Make the topping by stirring together the sugar and cinnamon in a small, shallow bowl. Melt the butter in another bowl. Holding the bottom of a muffin, dip the top into the melted butter, turning to coat evenly. Immediately dip the top in the cinnamon-sugar mixture, coating evenly. Lightly tap to remove excess sugar. Transer to rack, right-side up. Repeat with remaining muffins. Cool completely before serving.
These muffins are lovely with coffee or tea. They aren’t too sweet and the flavor of the muffin itself is delicate and light.