Heavens to Betsy these were good!!!
With 2 sticks of butter in them how could they not be right? Yup, 2 sticks.
And I used some all-purpose flour which I almost never do unless I’m making a cake or pie crust, but for these I just felt like using it. Next time I will up the ratio of soft white wheat but for this time I went with it.
It was worth it.
These were so good in fact that I ate 2 and then sat and fed the baby. By the time I returned to the kitchen to grab another one and more coffee, my 3 other children had devoured the rest of the pan. All that was left was a pile of muffin paper liner things and the children had long since vanished.
Lame for me!
Even with the partial addition of whole wheat pastry flour these were still light as air and deliciously buttery.
makes 18 muffins
Ingredients
2 sticks butter, unsalted
1 cup sugar
1 tsp vanilla extract
1 tsp almond extract
2 eggs
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tartar
1 1/4 cup buttermilk
1 1/4 cup all-purpose flour
1 cup whole wheatpastry flour (or whole wheat flour)
1/2 cup sugar mixed with 2 Tbsp cinnamon in a small bowl, for rolling
Preparation Instructions
1. Preheat your oven to 375˚ and either put muffin liners in a muffin pan or smear butter in each cup, your preference.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until fluffy, about 3-4 minutes.
3. Add in the eggs one at a time.
4. In a separate bowl combine the baking soda, baking powder, cream of tarter and both flours. (I keep a dried buttermilk powder on hand so I put the powder in with the other dry ingredients and then when it says to add the buttermilk I just added cold water, but if you have actual buttermilk then ignore me….)
5. Add the dry ingredients and the buttermilk to the creamed butter alternately, beginning and ending with the dry ingredients.
6. Use a scoop to fill the muffin cups about 3/4 of the way full.
7. Mix together the cinnamon and sugar and sprinkle about a tablespoon on each muffin and bake for about 18-20 minutes until a toothpick inserted in the center comes out clean.
8. Allow to cool in the pan for about 5-10 minutes and then carefully remove to cool the rest of the way.
Thanks for the recipe: http://www.sprinkledwithflour.com
- Huckleberry Plum Pie - January 1, 2017
- Fresh Mango Sorbet - July 17, 2016
- Steak Caesar Salad - June 8, 2016
