Snickerdoodle Buttermilk Muffins

I needed a quick grab-and-go breakfast while the boys ran off to Surf Camp and I headed to the office. Next time, I'll double this; it only made 6 muffins.

[printable recipe for Snickerdoodle Buttermilk Muffins]

Cupcake Ingredients

• 6 T softened butter
• 1/2 C organic granulated sugar
• 1 egg
• 1 1/2 C flour
• 1 1/2 t baking powder
• 1/2 t baking soda
• 1/2 t ground cinnamon
• 1/2 C buttermilk
• 1 1/2 t  organic hazelnut extract

Topping Ingredients

• 1/2 C organic granulated sugar
• 1 T ground cinnamon
• 2 T butter

Procedure

Preheat oven to 350°F. Grease 6 muffin cups with butter; I used my stoneware baking dish.

In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the egg and beat till lightened and smooth.

In another bowl, stir together the flour, baking powder, baking soda, and ground cinnamon. Add to the butter mixture, alternating with the buttermilk and hazelnut extract. Stir until just moistened. The batter will be slightly lumpy.

Spoon the batter into the prepared muffin cups, filling each hollow about three-fourths full. Bake until the muffins are golden and springy to the touch, approximately 20 to 25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins and let stand until cool enough to handle.

For the topping, in a small, shallow bowl, blend together the sugar and cinnamon. Melt the butter and pour it into another small bowl. Holding the bottom of a muffin, dip the top into the melted butter and, then, into the cinnamon-sugar mixture. Coat as evenly as possible and tap to remove excess sugar. Let cool completely before serving.