Description
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.
Ingredients
Scale
For the muffins:
- 1 1/4C granulated sugar
- 1/2C unsalted butter, softened
- 2T vegetable oil
- 3 large eggs
- 2½C all-purpose flour
- 2t baking soda
- 1¼t 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
Instructions
- Preheat your oven to 350F. Line a large muffin pan with cupcake liners and set aside.
- 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.
- 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.
- Divide the batter evenly between your muffin wells.
- 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.
- Bake for 30-35 minutes, or until the muffins are nicely browned on top and spring back when gently poked.