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Buttermilk Spice Muffins

I first came upon these muffins while having brunch one day at a local restaurant and couldn’t get enough of them. Since then, I have been experimenting with the ingredients until I got the recipe just right.

With all of the running around we do during the week, on the weekends, I like to make breakfasts a little more special. This morning I made buttermilk spice muffins and received glowing reviews from the family.

I first came upon these muffins while having brunch one day at a local restaurant and couldn’t get enough of them. Since then, I have been experimenting with the ingredients until I got the recipe just right. These muffins are light and fluffy and have just the right amount of spices in them.

Buttermilk Spice Muffins

For muffins:

  • 7 tablespoons butter, softened
  • 1 1/2 cups flour
  • 2/3 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1 egg
  • 3/4 cup buttermilk
  • 2 teaspoons vanilla

For streusel topping:

3/4 cup sugar
3/4 cup flour
1 tablespoon water
1 1/2 teaspoons cinnamon
1/4 cup butter, softened


  1. Make the topping by whisking together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring till well combined. Set the topping aside.

Preparing muffins:

  1.  Preheat oven to 350 degrees Fahrenheit.
  2. Prepare muffin tins
  3. In a large mixing bowl, add flour, sugar, baking powder, baking soda, salt and spices.
  4. Add butter, egg, buttermilk and vanilla to mixing bowl and stir until incorporated.
  5. Pour batter into muffin tins until 3/4 full.
  6. Sprinkle streusel topping over batter.
  7. Bake muffins for 20-25 minutes. Start testing for doneness at the end of the suggested baking time; you’ll probably have to add 5 minutes or so to the total time.

This article was originally published at Ready Nutrition™ on May 18th, 2014

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