Coffee Cake Buttermilk Muffins

Directions

1. Place a rack in the middle of the oven and preheat it to 375° F.

2. Make the swirl: In a small bowl, mix together the walnuts, sugar, and cinnamon.

3. Make the muffins: Lightly coat 12 muffin cups with the vegetable spray.

4. In a small bowl, whisk together the flour, baking powder, baking soda, and salt and set aside. Beat the butter in a stand mixer with the paddle attachment or using a hand-held mixer on medium speed, until creamy. Add the sugar and beat for about 4 minutes, until light and fluffy. Add the eggs one at a time on low speed, using a spatula to scrape down the sides of the bowl. Add the vanilla and mix to combine.

5. Add half of the flour mixture and mix on low until blended. Add the buttermilk, cinnamon, and cardamom, and mix until smooth. Add the remaining flour mixture and mix until just blended.

6. Fill the prepared muffin cups halfway full. Sprinkle each with a tablespoon of the coffee cake swirl. Top with the remaining batter. Sprinkle a heaping teaspoon of the swirl on top of each muffin. Bake for about 22 minutes, or until the muffins are a pale golden brown and a toothpick inserted in the center comes out clean. Cool the muffins in the pan for about 5 minutes and then, using a table knife, gently lift the muffins out of their cups and place them on a cooling rack. Serve warm or at room temperature.

Note
Rather than greasing the pans, you can simply line them with a paper or foil liner.

Stonewall Kitchen Breakfast: A Collection Of Good Morning Recipes by Jonathan King