Buttermilk Cinnamon Muffins
Moist and tender cinnamon muffins topped with crunchy-sweet walnuts crumbs.
Servings 14
Calories 336kcal
Ingredients
- 2 1/2 cups unbleached all purpose flour
- 2 cups packed light brown sugar (you can use white sugar)
- 2/3 cup solid vegetable shortening
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 2 large eggs well beaten
- 1 cup buttermilk
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350 F and line a muffin pan with cupcake liners (plus extra 2-4 holes from another muffin pan) for a total of about 14-16 holes).
- Combine flour and sugar in a large bowl and stir until incorporated. Break the shortening into small bits and cut them into the flour mixture using your fingers. in a rubbing motion. Once the mixture looks like a coarse meal with some lumps, scoop about a half a cup from it and set aside.
- Add baking powder, baking soda, cinnamon and salt to the remaining flour mixture in the large bowl and mix well. Add the buttermilk and eggs and mix everything until the batter is shiny and thick.
- To make the crumb topping, add walnuts to the reserved flour mixture in step 2 and stir well. Scoop batter into the muffin liners until they are about 2/3 full. Sprinkle about a tablespoon of the crumb topping to each muffin batter. Bake for 25-30 minutes or until a toothpick inserted at the center of muffin comes out clean.
Notes
Adapted from the book, Baking with Julia by Dorie Greenspan, Buttermilk Crumb Muffins.
Nutrition
Serving: 1piece | Calories: 336kcal | Carbohydrates: 49g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 166mg | Potassium: 189mg | Sugar: 31g | Vitamin A: 65IU | Calcium: 89mg | Iron: 1.6mg