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buttermilk spice muffins

Buttermilk Spice Muffins

  • Author: Elyse Villa
  • Yield: 6 jumbo muffins 1x


These jumbo buttermilk spice muffins are exactly what is needed on a fall morning. There is cinnamon and nutmeg in every bite! Enjoy warm with butter and a large coffee.



For the muffins:

  • 1 1/4C granulated sugar
  • 1/2C unsalted butter, softened
  • 2T vegetable oil
  • 3 large eggs
  • C all-purpose flour
  • 2t baking soda
  • t ground nutmeg
  • ½t ground cinnamon
  • ½t salt
  • ¾C buttermilk

For the topping:

  • 1/4C chopped walnuts
  • ¼C old-fashioned oats
  • ¼C flour
  • ½C brown sugar
  • 2T granulated sugar
  • ¼t ground nutmeg
  • ¼t ground cinnamon
  • 2oz cold unsalted butter


  1. Preheat your oven to 350F. Line a large muffin pan with cupcake liners and set aside.
  2. Add the butter and sugar to a stand mixer, fitted with a paddle attachment on high speed. Mix for a few minutes, then add the oil and eggs and mix until smooth.
  3. Mix the flour with the baking soda, nutmeg, cinnamon, and salt in a medium bowl. Slowly pour the dry ingredients into the wet ingredients, add the buttermilk, and mix until just smooth.
  4. Divide the batter evenly between your muffin wells.
  5. Combine all the topping ingredients except for the butter in a small bowl. Add the butter and crumble it in your hands until no large pieces are left. (We’re looking for pea-sized butter pieces.) Generously sprinkle the topping over the top of each muffin.
  6. Bake for 30-35 minutes, or until the muffins are nicely browned on top and spring back when gently poked.