Posted by: Maggie
I don't know about you guys, but I waste a metric crap-ton of buttermilk. I buy it constantly for baking muffins, quick breads, cupcakes, etcetera, but never manage to use up a full container before its expiration. I had a nearly full carton of it left in my fridge after making these pancakes for Jeff and I last weekend. I assumed it would go to waste like it always does, but as luck would have it, Kristina posted an amazing looking recipe for Spiced Buttermilk Muffins and rescued my buttermilk from its garbage can fate.
There's just one problem...I made these in an attempt to use leftover buttermilk, but now I'm going to buy MORE buttermilk, specifically to make these moist, flavorful, and delicious muffins again and again. Sigh. It's a vicious cycle.
Here's what you'll need for 16-18 muffins:
For the muffins:
1 cup + 2 tablespoons granulated sugar
1/2 cup unsalted butter, softened
2 1/2 cups flour
2 teaspoons baking soda
2 teaspoons ground allspice
1 teaspoon cinnamon
3/4 cup + 1 tablespoon buttermilk
For the streusel topping:
1 cup chopped walnuts
1/2 cup granulated sugar
1 heaping teaspoon cinnamon
1 heaping teaspoon ground allspice
Combine the ingredients for the streusel topping in a bowl, and set aside.
Line muffin tins with paper liners, and preheat the oven to 375 degrees.
In a large bowl, cream butter and sugar. Add in eggs one at a time, beating well after each addition.
In a medium bowl, whisk together flour, baking soda, allspice, and cinnamon. Alternate adding dry ingredients and buttermilk to the creamed butter mixture, beginning and ending with the dry ingredients, beating slowly until just combined.
Fill prepared muffin cups three-quarters of the way full with batter. Top with streusel, and bake immediately (so the topping doesn't sink.) Bake for 18-21 minutes, or until golden brown and a toothpick comes out clean. Cool for 5 minutes in the muffin tins, and transfer to a wire rack to cool completely.
Source: My Life as a Mrs., who adapted these from Mimi's Cafe