- 12
- 15 mins
- 40 mins
Ingredients
- Topping:
- 1 cup sugar
- 1/2 cup butter (1 stick), softened
- 3 extra-large eggs
- 2 cups flour
- 1/2 cup white whole-wheat flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 3/4 cup (plus 1 tablespoon) buttermilk, well-shaken
- 1 cup chopped pecans or walnuts
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Preparation
Step 1
Preheat oven to 375 F. Grease a muffin tin (or line with paper cups). In a large mixing bowl, beat butter with sugar until light and fluffy. Add eggs and beat until well mixed.
In another bowl, whisk together flour, whole-wheat flour, baking soda, salt and spices. Add half of the dry ingredients to the butter mixture. Then mix in the buttermilk. Add the final amount of the flour mixture, beating just until combined. The batter may still be a bit lumpy.
In a small food processor or blender, whiz together the topping ingredients. Pulse until nuts are very finely ground and ingredients are well-blended.
Spoon batter into prepared muffin tin, filling each cup about 3/4 full. Sprinkle the top with a rounded tablespoon of the sugar nut topping. Bake for 20-25 minutes, or until a toothpick inserted in the middle of the muffin comes out clean. Cool muffins in the tin for 5 minutes, then carefully lift out to a cooling rack.