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Monday, June 18, 2012

Cinnamon Buttermilk Muffins

Lemon Poppy Seed Muffins Cooking Glazing
Lemon Poppy Seed Muffins Cooking Glazing (Photo credit: Wikipedia)
By Juvy S. Iliwiliw




Luscious buttermilk is a tangy cultured milk product made by adding healthful bacteria to whole or low-fat milk. It has a slightly thick, creamlike consistency and gentle acidity that make an excellent tenderizer in muffins and quick breads. Recipes using buttermilk usually call for baking soda, an alkaline leavener that reacts with the acidity in buttermilk. The resulting carbon dioxide bubbles expand in the heat of the oven, creating steam that helps produce rounded, moist muffins.

Cinnamon Buttermilk Muffins recipe will help in unfolding the ever needed presence of buttermilk in muffins. Other substitutes may do but we should not take chances especially in muffins to achieve its tenderness in every mouth watering bites.




You will need:


For the muffins:
7 tablespoons (3 1/2 oz) unsalted butter, at room temperature

2/3 cup (5 oz/155 g) sugar

1 large egg

1 1/2 cups (7 1/2 oz/235 g) all-purpose (plain) flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda (bicarbonate of soda)

1/2 teaspoon salt

1/2 teaspoon freshly grated nutmeg

1/2 cup (4 fl oz/125 ml) buttermilk

1 1/2 teaspoons vanilla extract (essence)


For the topping:
2/3 cup (5 oz/155 g) sugar

1 tablespoon ground cinnamon

6 tablespoons (3 oz/90 g) unsalted butter, melted


Here's how:


Preheat the oven to 350 degrees F. Grease 9 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups one-third full with water to prevent warping.

To make the muffins, in a bowl, using an 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. The batter will be slightly lumpy.

Spoon the batter into each muffin cup, filling it three-fourth full. Bake until golden, dry and springy to the touch, 20-25 minutes.A toothpick inserted into the center of a muffin should come out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins and let stand until cool enough to handle.

To make the topping, stir together the sugar and cinnamon in a small, shallow bowl. Have ready the melted butter in another small bowl. Holding the bottom of a muffin, dip the top into the melted butter, turning to coat it evenly. Immediately dip the top in the cinnamon-sugar mixture, coating it evenly, then tapping it to remove excess sugar. Transfer to the rack, right side up. Repeat with the remaining muffins. Let cool completely before serving.

Note: These cakelike muffins are made from a batter similar to that used for making donuts, but are baked instead of fried.



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