Sugar-Sprinkled Muffins

 Any post that beings with the phrase "sugar sprinkled" is a sure-fire win.  These beauties are no exception. A few days ago I told Adam that I was going to make some muffins this week and did he have a preference on what kind.  Immediately, he replied that these muffins needed to be made this week.  They are super tasty!  There is buttermilk in the recipe, which makes the muffins a little tangy, so the sugar on top is a nice compliment.

Sugar-Sprinkled Muffins:
from William Sonoma

7 tbs softened or room temp butter
2/3 cup white sugar
1 egg
1 1/2 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1/2 cup buttermilk (or fill a measuring cup almost to the top with regular milk, leaving about 1/4 cm below the rim exposed.  Fill the remainder of the measuring cup with white vinegar and let sit for 3 minutes).
1 1/2 tsp vanilla extract

In stand mixer, mix butter and sugar until smooth and fluffy.  Add egg and mix until combined.  In another bowl, combine flour, baking soda, salt and nutmeg and whisk together.  Add flour mixture in small portions alternated with buttermilk to the butter mixture.  Mix and add vanilla extract.  Once thoroughly mixed, dole out into muffin tins (should fill about 12) and cook in oven at 350 degrees for about 20 -25 minutes until golden brown.  Test them with a toothpick if you are not sure that they are cooked through.  Pull them out when they have cooked all the way, and let them cool for about 10 minutes and prepare the topping (see below).
Topping:
1 stick butter, melted
2/3 cup white sugar
1 tbs cinnamon
Mix cinnamon and sugar in one bowl.  Leave melted butter in separate bowl.

Take your cooled muffins and dip the muffin top in the melted butter.  Then dip the buttered top into the sugar mixture.  Let 'dry' on a cooling rack for 10 minutes and enjoy!