I happen to love a certain carrot muffin from a restaurant called Mimi’s Cafe. I even have a copy cat version of it that I have shared here on the blog.
Well, recently I discovered that they have the recipe for their buttermilk spice muffins on their site. Since I loved the carrot muffin so well, I figured I would try the buttermilk spice one at home. It is a try muffin, but I must admit the carrot one is still my favorite!
- 1 cup sugar
- ½ cup butter
- 3 eggs
- 2 ½ cups flour
- 2 tsp baking soda
- 1 tsp nutmeg
- ½ tsp cinnamon
- ¾ cup buttermilk
- ½ cup sugar
- 1 cup walnuts (finely chopped)
- ½ tsp cinnamon
- ½ tsp nutmeg
- Preheat oven to 375 degrees.
- In a large bowl, beat the sugar and butter together with an electric mixer. When light and fluffy, add eggs and beat one more minute.
- Add in the baking soda, nutmeg and cinnamon along with 1 cup of the flour and blend together. Add in half of the buttermilk and blend. Then mix in 1 cup of the flour. When that is mixed add in the remaining buttermilk. Then finish with the 1/2 cup of flour.
- Grease muffin tins with butter or margarine or line with paper baking cups. Fill each cup 3/4 full of batter.
- Make the nut topping: Mix all ingredients together in a small bowl.
- Add a full, rounded tablespoon of nut topping on top of each muffin cup of batter.
- Bake immediately at 375 degrees for for 20-25 minutes, until golden brown and when a toothpick inserted in the middle of the muffin comes out dry.
- Makes 12 standard-size muffins or it will make 6 jumbo sized muffins. If using the jumbo muffin pans, reduce the oven temperature by 25 degrees and increase the baking time 5-10 minutes.
Recipe adapted from Mimi’s Cafe.