Buttermilk Spice Muffins

I happen to love a certain carrot muffin from a restaurant called Mimi’s Cafe. I even have a copy cat version of it that I have shared here on the blog.

Well, recently I discovered that they have the recipe for their buttermilk spice muffins on their site. Since I loved the carrot muffin so well, I figured I would try the buttermilk spice one at home. It is a try muffin, but I must admit the carrot one is still my favorite!

Buttermilk Spice Muffins | realmomkitchen.com

Buttermilk Spice Muffins
  • 1 cup sugar
  • ½ cup butter
  • 3 eggs
  • 2 ½ cups flour
  • 2 tsp baking soda
  • 1 tsp nutmeg
  • ½ tsp cinnamon
  • ¾ cup buttermilk
  • topping:
  • ½ cup sugar
  • 1 cup walnuts (finely chopped)
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  1. Preheat oven to 375 degrees.
  2. In a large bowl, beat the sugar and butter together with an electric mixer. When light and fluffy, add eggs and beat one more minute.
  3. Add in the baking soda, nutmeg and cinnamon along with 1 cup of the flour and blend together. Add in half of the buttermilk and blend. Then mix in 1 cup of the flour. When that is mixed add in the remaining buttermilk. Then finish with the ½ cup of flour.
  4. Grease muffin tins with butter or margarine or line with paper baking cups. Fill each cup ¾ full of batter.
  5. Make the nut topping: Mix all ingredients together in a small bowl.
  6. Add a full, rounded tablespoon of nut topping on top of each muffin cup of batter.
  7. Bake immediately at 375 degrees for for 20-25 minutes, until golden brown and when a toothpick inserted in the middle of the muffin comes out dry.
  8. Makes 12 standard-size muffins or it will make 6 jumbo sized muffins. If using the jumbo muffin pans, reduce the oven temperature by 25 degrees and increase the baking time 5-10 minutes.

Recipe adapted from Mimi’s Cafe.

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