Buttermilk Spice Muffins
For the batter:
1/2 cup (one stick) unsalted butter, at room temperature
1 cup sugar
3 eggs
1 teaspoon vanilla
7 fluid ounces buttermilk (3/4 cup and 2 tablespoons, if you don't have a fluid-ounce measuring cup)
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg (preferably freshly-grated)
2 1/2 teaspoons xantham gum
2 teaspoons baking soda
2 1/2 cups gluten-free flour mix
cinnamon-sugar topping:
2 tablespoons sugar
2 teaspoons cinnamon
pinch of nutmeg (less than 1/4 teaspoon)
Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners.
In a large mixing bowl, beat butter and sugar until creamy. Slowly add the three eggs, then vanilla and buttermilk (don't worry if the mix looks like cottage cheese).
Next, add the salt, cinnamon, nutmeg, xantham gum and baking soda. Scrap down the sides of the bowl and beater and slowly add the gluten-free flour. Once the batter is fully incorporated, scrap down the sides and beater and again and mix for another minute.
Using an ice cream scoop (or not, if you don't have one), scoop 1/2 cup of batter into muffin cups. Mix the cinnamon sugar mixture and sprinkle on top of muffins. With a gentle hand. slightly mush (yes, mush) cinnamon sugar into batter -- you don't want to get any batter on your finger but you also don't want the majority of the cinnamon sugar to be loose (or, you can just ignore because these are you muffins and you should make them however you like them). The batter should make 12 muffins.
Place muffins into the preheated 375 degree oven and bake 20 to 25 minutes, or until a toothpick or knife come clean from the center. Allow muffins to cool. Enjoy!
Best eaten off a thrifted plate! Or a paper towel, or standing over the sink, or whilst driving to a doctor's appointment, or...
