Good morning from Grenada! Just kidding, I'm not there anymore. Sad face. I am currently sitting at home, having a spice muffin, dreaming of the smells and sounds of the Spice Island. If you haven't been to Grenada, stop what you are doing and book yourself a trip! We were lucky enough to spend a week there, and I have never ever ever seen a place quite so beautiful. It was like an Island dream the whole time....some of that may have been the fruity cocktails but who's counting?
Ok, let me pop out of my dream land and tell you a little about these muffins. Of course, with Grenada being the Spice Island, we absolutely had to bring spices home with us. Then, my task....find something really delicious to make with them. I wanted to really make nutmeg shine. Poor nutmeg is always an afterthought in most recipes! I brought home a HUGE jar of nutmeg and went on a mission to bake up something just as sweet and warm as the people of Grenada. I know, I sound like a sap, but the people there are really wonderful! Book your trip yet?
Let me tell you that I was so very pleased with my Buttermilk Spice Muffins that I ate approximately three of them as soon as they were out of the oven and topping was on! It was like, let's play a game called how many muffins can I fit in my mouth at one time? These are really warmly spicy with nutmeg and cinnamon, slightly sweet with brown sugar and vanilla, super melt in your mouth moist, dense enough to be filling for breakfast, perfect with a cup of coffee. Or maybe a fruity cocktail?
It doesn't get much easier than this, folks! Get yourself a big bowl or use the bowl on your stand mixer, get all of your dry ingredients and spices measured into it. Grab your whisk, lift it high in the air and proclaim that you are fixin' to make the easiest most delicious spice muffins ever, then whisk your dry ingredients all together.
Grab your buttermilk and egg and beat them together. Then just get crazy and put your sugars, melted butter, and vanilla right in there and stir until your sugar is mostly dissolved.
With your mixer running, you'll just slowly pour your wet ingredients into the dry until they are all combined. And if you're like me you will get a strange kick out of seeing all the little specks of spices in your batter.
Really, the hardest part of this recipe is trying not to lick the spoon.
Ignore the hole in one of my muffins. I was a little overzealous when checking to see if they were done. Let them cool for 5-10 minutes or until your fingers can handle holding them to dip in butter and put on my personal favorite part, the nutmeg topping.
You'll want to dip the top of the muffin right into the butter, then just grab the topping and sort of sprinkle/smoosh it on with your hand so that it stays on your muffin where it belongs. Enjoy!
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Recipe for you below!
- 2 Cups all purpose flour
- 1 Tsp Baking soda
- 1 Tsp Baking Powder
- 1 Tsp Nutmeg whole grated
- 1 Tsp Cinnamon
- ½ Tsp Salt
- ¾ Cup Buttermilk
- 3 Tbsp melted butter
- 1 Egg
- ½ Cup granulated sugar
- ½ Cup brown sugar
- 4 Tbsp Melted butter
- ½ Cup brown sugar
- ¼ Tsp Nutmeg
- ¼ Tsp Cinnamon
- In a large bowl combine flour, baking soda, baking powder, salt, and spices with a whisk.
- In another medium bowl, beat egg and buttermilk. Add both sugars, melted butter, and vanilla and stir to combine.
- Slowly add wet ingredients to dry with mixer running until combined, about two minutes.
- Bake at 375 for 15-17 minutes.
- Melt butter in a small bowl
- In another small bowl mix together brown sugar, nutmeg, and cinnamon
- When muffins are cool enough to handle, dip tops into butter, then sprinkle with topping as desired.