This Buttermilk Spice Muffins recipe is based on the popular muffin from Mimi's Cafe. It is a tender and moist muffin with warm cinnamon and nutmeg spices, with a decadent cinnamon sugar topping.
Why You Will Love This Recipe
Mimi's Cafe Fan Favorite - If you have ever ordered Mimi's Cafe Buttermilk Spice Muffins the chances are it quickly became your favorite muffin ever! It tastes like coffee cake but in the form of a moist muffin.
Light and Tender - The ingredients and process steps are carefully crafted to give you the softest and fluffiest muffins!
Fall Flavors - Buttermilk spice muffins make me dream of fall. It doesn't matter if I am eating them in the middle of a 100-degree Texas summer day, or on a crisp fall morning. Enjoying a warm muffin in my PJs with a cup of coffee makes any morning just about perfect.
Here are a few of my other favorite fall recipes:
See the recipe card at the bottom of this post for the full list of ingredients, including measurements.
Buttermilk - The addition of buttermilk makes these muffins extra tender because of how the acid interacts with the proteins. If you do not have buttermilk on hand then mix 1 tablespoon of white vinegar into regular milk. Let it sit for a couple of minutes before adding to the batter.
Baking Powder - This leavening agent helps the muffins rise tall. I tested this recipe just using baking soda but it was denser. A combination of baking powder and baking soda works best.
Butter - Adds moisture and great flavor to the muffin. For an even softer muffin, replace half of the butter with canola or vegetable oil.
Spices - The simple mixture of ground cinnamon and nutmeg gives these muffins more flavor than cinnamon spice muffins, but is also not overpowering.
Nuts - The authentic Mimi's Cafe muffins have walnuts but my family prefers pecans. Either will work! If you do not like nuts then leave them out completely.
Step One: Mix Dry Ingredients
- Whisking the dry ingredients in a separate bowl helps distribute the ingredients evenly throughout the batter.
- Set the flour mixture aside while preparing the wet ingredients.
Step Two: Cream Wet Ingredients
- Place the eggs in a large bowl and beat on high speed using an electric mixer until light colored and fluffy. This step helps build the muffin texture, keeping it light.
- Add the sugar and butter and continue beating for a couple of minutes to incorporate them fully into the eggs.
- Mix in the buttermilk and vanilla extract, then stir in the dry ingredients on low speed until just combined.
Step Three: Finish Muffin Batter
- Stir the dry ingredients into the wet ingredients on low speed.
- Do not mix too much or your muffins will be dense instead of fluffy. Just mix it until the dry ingredients are no longer visible.
Step Four: Prepare Topping
- Mix the cinnamon, remaining sugars, and nuts in a small bowl.
- Cut the butter into the sugar and flour mixture using a pastry cutter or your fingers, until the butter is in small crumbs.
- If you are adding nuts, go ahead and add them in.
Step Five: Bake
- Line a muffin tin with cupcake liners.
- Fill each of the paper liners ¼-inch from the top with the muffin batter (about ½ cup for each muffin).
- Sprinkle one heaping tablespoon of the cinnamon sugar mixture on top of each muffin cup of batter.
- Bake for 20-25 minutes, until golden brown. To check doneness, insert a toothpick in the middle of the muffin. If it comes out clean then the muffins are fully baked.
Cool the muffins completely, then transfer them to an airtight container. Store at room temperature for up to 4 days. These muffins can also be frozen for up to 3 months. Thaw the muffins overnight at room temperature, or defrost in the microwave.
Yes, these make great miniature muffins. Portion the batter into mini muffin pans and bake at 350°F (177°C) for 12-15 minutes. Smaller muffins are easy to freeze! Just warm in the microwave for 30 seconds and you have a quick breakfast!
Line a jumbo muffin pan with large paper muffin cups. Fill each liner with 1 cup of batter and bake at 350°F (177°C) for 25-30 minutes.
Enjoy your muffins with some melted butter or a little cream cheese spread alongside your favorite breakfast items. They are impressive enough for a wedding shower buffet yet are simple enough to enjoy with some scrambled eggs for an easy breakfast.
Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind the scenes and to be among the first to know when new recipes post!
Buttermilk Spice MuffinsRecipe by:
- 2 ½ cups all-purpose flour (325 grams)
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 3 large eggs room temperature
- 1 cup granulated sugar (200 grams)
- ½ cup butter, softened (1 stick, 113 grams)
- 1 cup buttermilk (237 ml)
- 1 teaspoon vanilla extract
- ¼ cup brown sugar (55 grams)
- ¼ cup granulated sugar (50 grams)
- ½ teaspoon ground cinnamon
- ¼ cup chopped pecans or walnuts optional
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with paper muffin liners.
- Mix the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl. Set aside.
- In a large mixing bowl, beat eggs until fluffy and pale in color. Add in the sugar and butter, and continue beating for 1-2 minutes. Next, mix in the buttermilk and vanilla extract.
- Add in the dry ingredients and mix until just combined, where no flour remains.
- Scoop batter into muffin liners, filling about ⅔ full.
- Mix the topping ingredients in a small bowl. Scoop a heaping tablespoon onto the top of each muffin.
- Bake for 20-25 minutes, until a toothpick inserted comes out clean.
- For an even more moist muffin try replacing half of the butter with canola or vegetable oil.
- Cook miniature muffins for 12-15 minutes, and jumbo muffins for 25-30 minutes.
- Store in an airtight container at room temperature for up to 4 days.