Ingredients
Method
Step 1: Preheat the Oven
- First, get your oven heating to 375. Then, get a 12-cup muffin pan ready by spraying it with oil or lining the cups with papers
Step 2: Mix dry Ingredients
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg until well combined.2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon ground nutmeg
Step 3: Cream Butter and Sugar
- In a separate bowl, use a hand mixer or whisk to beat the softened butter and sugar until light and fluffy, about 2 minutes.1/2 cup granulated sugar, 1/4 cup unsalted butter
Step 4: Add wet Ingredients
- Beat the Wet Ingredients in the egg and vanilla extract until smooth. Gradually add the buttermilk, mixing until just combined.1 large egg, 1 teaspoon vanilla extract, 1 cup buttermilk
Step 5: Combine wet and dry
- Slowly fold the wet ingredients into the dry ingredients, stirring gently until no flour streaks remain. Be careful not to overmix.
Step 6: Fill the Muffin Tin
- Fill each muffin cup about 2/3 of the way with batter.
Step 7: Bake
- Place the tin in the oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool Slightly
- Let the pastries sit in the pan for 5 minutes to cool, then move them to a wire rack.
Step 9: Coat the Pastries
- Give each warm pastry a dip in the melted butter, then a good roll in the cinnamon sugar until it's completely covered.1/2 cup unsalted butter, 1 tablespoon ground cinnamon, 1 cup granulated sugar
Step 10: Serve and Enjoy
- Serve warm or at room temperature for maximum deliciousness.
Notes
- For a fun change, mix a little cardamom with the cinnamon and sugar. It gives it a cozy, spiced flavor.
- If you want smaller pastries, use a mini muffin tin and reduce baking time to 12-15 minutes.
- Ensure the butter for coating is fully melted but not too hot to avoid soggy pastries.