What
you need,
2¾
cups all-purpose flour
1
cup granulated sugar
¼
cornstarch
1
tbsp. baking powder
1
tsp. salt (I used salted butter so I skipped the salt)
½
tsp. ground nutmeg
1
cup buttermilk
8
tbsp. butter, melted
2
large eggs + 1 egg yolk
For
the coating,
1
cup granulated sugar
2
tsp. ground cinnamon
8
tbsp. melted butter
Start
by preheating your oven to 400 degrees (my oven runs a little hot so I set it
to 375), and adjust the rack to the middle position.
Spray
a 12 cup muffin tin with non-stick cooking spray and set aside.
In
a large bowl whisk together the flour, sugar, cornstarch, baking powder, salt
(if using) and nutmeg.
In
a separate bowl stir the buttermilk, melted butter and eggs together.
Gently
stir the wet ingredients into the dry. Stir until just combined.
Scoop
the batter into the muffin tins using a large ice cream scoop.
Bake
for 19-22 minutes until the muffins start to brown and a tooth pick comes out
clean.
Let
the muffins cool in the tin for 5 minutes.
Meanwhile
stir together the sugar and cinnamon for the topping.
Melt
the butter in a small dish.
Working
1 muffin at a time, brush the entire surface with the melted butter then roll
it around in the cinnamon sugar until well coated.
Continue
the coating process with each muffin.
Place
the sugared muffins on a rack to cool.
Jen of My Tiny Oven
