Cinnamon Buttermilk Muffins

Cinnamon Buttermilk Muffins are a cultured milk-product which is slightly thick with cream-like consistency.


    Unsalted butter (at room temperature) :- 7 tbsp
    Egg :- 1
    Sugar :- 2/3 Cup
    All purpose flour :- 1 to 1 1/2 Cup
    Baking soda :- 1/2 tsp
    Baking powder :- 1 to 1 1/2 tsp
    Salt :- 1/2 tsp
    Nutmeg (freshly grated) :- 1/2 tsp
    Buttermilk :- 1/2 Cup
    Pure vanilla extract :- 1 to 1 1/2


    Ingredients For Topping


    Sugar :- 1/3 Cup
    Cinnamon :- 1 tsp
    Butter (melted) :- 4 tbsp


tools required


Large bowl


Muffin cups


Wire rack

Shallow bowl/custard cups

preparation method

Preheat the microwave to 350°F and grease the muffin cups.

Beat butter and sugar together till fluffy.

Add egg and beat continuously till combined well.

Mix the baking soda, flour, nutmeg, salt and baking powder in a vessel.

Alternately add the dry ingredients with the buttermilk and vanilla. Stir till mixed.

Now fill greased cups 3/4 full and heat till light brown and a toothpick embedded in the center comes out clean.

Place muffin pan on wire rack and let it cool for few minutes. Now remove muffins from a pan. Cool them.

In a bowl, mix the cinnamon and sugar and take melted butter into another vessel.

Hold the muffin base and dip into melted butter; twist to coat top of muffin equally.

In cinnamon-sugarmixture, dip muffinsimmediately and coat muffin top uniformly. Then tap prepared muffin to remove excessive sugar.

Repeat the procedure with remaining muffins and allow them to cool.

Cinnamon buttermilk muffins are ready to serve.

Serving Suggestions

    Serve it warm with a cup of hot coffee!

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These cakelike muffins are made from a batter similar to that used for preparing doughnuts, but they are baked instead of fried. Total fat :- 17.5 gm Saturated fat :- 10.8 gm Calories :- 356.2 Cholesterol :- 65.3 mg Sodium :- 284.9 mg Total carbohydrates :- 47.2 gm Sugars :- 30.4 gm Dietary fiber :- 1.0 gm Protein :- 3.5 gm

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