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Nutrition Facts
Serving Size 1 muffins 200g Recipe makes 6 muffins)
Calories 699
Calories from Fat 283		(40%)
Amount Per Serving		%DV
	Total Fat 31.6g	48%
	Saturated Fat 12.1g	60%
	Monounsaturated Fat 6.8g
	Polyunsaturated Fat 10.3g
	Trans Fat 0.0g
Cholesterol 147mg		49%
Sodium 492mg		20%
Potassium 233mg		6%
Total Carbohydrate 94.7g		31%
	Dietary Fiber 3.0g	12%
	Sugars 52.5g
Protein 12.8g		25%
how is this calculated?

Mimi's Cafe Buttermilk Spice Muffins

Recipe #32668 | 55 min | 30 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Mille® ™
Jun 30, 2002

Fill your kitchen with a magnetic aroma!

6 -12 muffins (change servings and units)

Ingredients

Muffin Batter

1 cup sugar
1/2 cup unsalted butter or unsalted margarine
3 eggs
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon ground nutmeg
1/2 teaspoon cinnamon
6 fluid ounces buttermilk
1 tablespoon buttermilk, additional

Nut Topping

1/2 cup sugar
1 cup finely chopped walnuts
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg

Directions

1
Heat oven to 375°F.
2
In a mixing bowl, cream the sugar and butter together with an electric mixer.
3
When they are thoroughly mixed, add the eggs and beat for 1 more minute.
4
Sift the flour into a separate bowl, together with the baking soda, nutmeg and cinnamon.
5
Add the flour and buttermilk to the first mixture, and mix at low speed until smooth.
6
To avoid lumps in the batter, add the wet and dry ingredients alternately, in small amounts.
7
Make the nut topping by combining all the Nut Topping ingredients together in a small bowl.
8
Grease muffin tins with additional butter or margarine, or use paper or foil baking cups.
9
Fill each cup ¾ full of batter.
10
Add a full rounded tablespoon of the nut topping on top of the batter in each cup.
11
Bake immediately, or the topping will sink to the bottom of the muffins, and then you will be mad at yourself – and we don’t want that to happen, do we?
12
Bake at 375°F for 20 to 25 minutes until the muffins are golden brown and a toothpick inserted in the middle of a muffin comes out dry.
13
(Home ovens’ heat differently from Mimi’s commercial ovens, and so you may need to adjust the temperature and/or the baking time accordingly).
14
This recipe yields 12 standard-size muffins, or 6 Mini’s-size muffins.
15
If you are using jumbo muffin tins, reduce the oven temperature by 25° and increase the baking time by 5 to 10 minutes.

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Featured Reviews for This Recipe

From: Chef #1432105

On Oct 31, 2009

This was exactly Mimi's - I was blown away and so was my family. I did change the nuts as I don't like walnuts and I used pecans instead.

0 people found this review helpful

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From: SpicyMeatball

On Oct 29, 2009

The tops were plenty sweet but it seemed like the inside of the muffin wasn't as sweet as Mimi's. As far as flavor they turned out great, just the right amount of spice. I didn't have any walnuts for the topping so I replace them with 1 cup of quick oats which gave a nice texture to the top. Next time I may increase the sugar to 1 1/2 cups or 1 cup white, 1/2 cup brown.

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From: ciao

On Jul 2, 2002

Miller, these were wonderful muffins!!! The recipe made 12 (standard size pan) huge muffins! The crowns were really big--the best I've ever made! They were light, moist, and fluffy, and the topping was a really nice addition. The spices were a great combo, and I'm thinking that you could add chopped apples, or blueberries. This is the kind of muffin I always TRY to make, but the other "bakery style" recipes don't cut it! Thanks for sharing! If you have any others like this, please share those, as well!!!

7 people found this review helpful

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From: Myrna in London

On Jul 4, 2002

Due to the fact that I was able to read leeannr’s glowing review of these muffins just before I made them myself I had an opportunity to experiment a wee bit with the tin size. My 12-c. tins are rather ancient and have a somewhat smaller capacity than is currently ‘fashionable’. I had mental images of tops flowing together and making the muffins almost impossible to get out of my all to likely to stick (as opposed to non stick)tins. The resulting mess would hardly suitable for guest fare. I used two six-celled popover tins and still the muffins filled them amply, without loosing that oh-so-desirable peaked top. The muffins themselves were moist and light and the texture and flavour were excellent. With the addition of the topping they were definitely decadent. Unfortunately i will not be able to comment as to whether they remain moist when stored for a day or two...I will be lucky if they last the day. Thank you Miller,I'm looking forward to making this recipe time and time again.

6 people found this review helpful

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