Ingredients
Coating
2/3 granulated sugar
1 tsp ground cinnamon
6 tsp unsalted butter
Puffs
1 ½ cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp table salt
¼ tsp freshly granulated nutmeg
½ cup granulated sugar
1/3 cup (5 Tbsp plus 1 tsp) unsalted butter
Extra for greasing muffin cups
1 large egg
1 tsp pure vanilla extract
½ cup butter milk
Directions
Preheat oven to 350°F. Butter 12 standard size cups with paper lines.
Prepare coating: in a small saucepan, melt butter over medium heat and continue to cook it, stirring frequently remove from heat and set aside. In a small bowl, combine sugar and cinnamon. Set aside as well.
Prepare puffs: whisk flour, baking powder, baking soda, salt and nutmeg together in a medium bowl and set aside. In a large bowl of an electric mixer, beat softened butter and sugar together until light and fluffy. Add egg and vanilla and beat until combined. Mix in 1/3 of the flour mixture, followed by ½ of buttermilk, repeat again and finishing with the flour mixture. Mix only until combined.
Spoon into prepared muffin cups filling only ¾ of the way. Bake standard sized muffins for 20-25 min. when finished muffins will feel springy to the touch and a tester inserted into the middle will come out clean. Transfer them in their pan to a wire rack.
As soon as you feel you’re able to pick one up, take your first puff and roll the top and upper edges in the browned butter. Don’t be afraid to pick up the browned butter solids at the bottom of the sauce pan.
Let any excess butter drip off for a second before gently rolling the butter soaked cake top in cinnamon-sugar. I find if you roll too firmly, or have too much wet absorbed butter on top, the sugar can clump off, which is heartbreaking.
bakingmelchior 