Now, buttermilk muffin is a memory of Denver and Reutlingen stays. Mimi’s Cafe is famous for its giant size and delicious muffins, of all flavours. The most beloved are buttermilk and blueberry. I love the buttermilk for its wonderful spices, heavenly nutmeg and cinnamon.
But I am no longer in Denver anymore. So, homemade buttermilk spice muffins. The first bake took place in Reutlingen, a small town about 35 kilometres away from Stuttgart. It’s a long awaiting visit to my friend, Maryam and her family.
180g sugar 115g unsalted butter
3 eggs 280g flour
2 teaspoons baking soda 1 teaspoon ground nutmeg
1/2 teaspoon cinnamon 150g buttermilk
1 tablespoon buttermilk, additional
55g sugar 80g finely chopped walnuts
1/2 teaspoon cinnamon 1 teaspoon ground nutmeg
Heat oven to 180°C.
Cream the sugar and butter together with an electric mixer until it is thoroughly blended.
Add eggs and beat slightly.
Add sieved flour together with the baking soda, nutmeg and cinnamon.
Add the flour and buttermilk alternatively to the first mixture, and mix by hand until smooth.
Make the nut topping by combining all the Nut Topping ingredients together
Fill each cup ¾ full of batter.
Divide the nut topping on top of the batter among all cups.
Bake at 180°C for 20 to 25 minutes until the muffins are golden brown and a toothpick inserted in the middle of a muffin comes out dry.