These Buttermilk Spice Muffins are the perfect afternoon sweet treat for the holiday season—Flavored with cinnamon and nutmeg and sprinkled with a delicious sugary, nutty topping. These muffins are a household staple shared with you from the family of one of our Celiac Disease Foundation staff members.
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These Buttermilk Spice Muffins are the perfect afternoon sweet treat for the holiday season—Flavored with cinnamon and nutmeg and sprinkled with a delicious sugary, nutty topping. These muffins are a household staple shared with you from the family of one of our Celiac Disease Foundation staff members.
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Total Time: 25-30 minutes
- Yield: 1 dozen muffins
Ingredients
For the batter
- 1 cup sugar
- 3 eggs
- 2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter or margarine
- 2 1/2 cups gluten-free flour
- 1 teaspoon ground nutmeg
- 6 fluid ounces and 1 tablespoon buttermilk
For the nut topping
- 1/2 cup sugar
- 1/2 cinnamon
- 1 cup finely chopped walnuts
- 1/2 teaspoon ground nutmeg
Instructions
- Heart oven to 375 degrees Fahrenheit.
- In a mixing bowl, cream the sugar and butter together with an electric mixer.
- When they are thoroughly mixed, add the eggs and beat for 1 more minute.
- Sift the flour into a separate bowl, together with the baking soda, nutmeg, and cinnamon.
- Add the flour and buttermilk to the first mixture and mix at low speed until smooth. To avoid lumps in the batter, add the wet and dry ingredients alternately in small amounts.
- Combine the nut topping ingredients in a small bowl.
- Grease muffin tins with additional butter, or use paper or foil baking cups.
- Fill each cup 3/4 full of batter. Add a rounded tablespoon of nut topping to each cup.
- Bake immediately or topping will sink to the bottom of the muffins. Bake at 375 degrees Fahrenheit for 20-25 minutes until the muffins are golden brown and a toothpick inserted in the middle of a muffin comes out dry.
