Whole Wheat Buttermilk Spice Muffins

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These muffins are more like dessert than breakfast, but they are still healthier than any baked good at a coffeehouse. Light, fluffy and spicy, they are a wonderful, early fall treat and a great break from pumpkin muffins. This recipe is an adaptation of a recipe from Williams Sonoma, using some coconut sugar and chopped pecans. Enjoy!

Whole Wheat Buttermilk Spice Muffins (makes 9 muffins)

  • 7 tablespoons unsalted, organic butter at room temperature
  • 2/3 cup coconut sugar
  • 1 egg
  • 1 1/2 cups whole wheat pastry flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 cup buttermilk
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup chopped pecans
  • 2/3 cup unbleached, organic sugar
  • 1 tablespoon ground cinnamon
  • 1/2 stick unsalted, organic butter, melted
  1. Preheat oven to 350 degrees.
  2. Put chopped pecans in a shallow pan and toast in the oven for 5 minutes. Set aside to cool.
  3. Butter 9 muffin cups of a muffin tin or use unbleached paper liners. Fill remaining cups with water.
  4. Using a standing mixer or hand beaters, beat butter and coconut sugar for 4-5 minutes or until light and fluffy. Add the egg and beat until combined.
  5. In a separate bowl, combine flour, baking powder, baking soda, salt and nutmeg. Stir well.
  6. Add flour to butter mixture alternately with the buttermilk. Stir in vanilla and chopped pecans.
  7. Fill muffin cups 3/4 full. Bake 20-25 minutes or until a toothpick inserted comes out clean.
  8. Let muffins cool 5 minutes, then remove muffins to a cooling rack and let cool another 10 minutes.
  9. Mix cinnamon and sugar in a wide bowl. Put melted butter in a separate bowl.
  10. One at a time, pick up muffins by the bottom, turn them upside down and dip the tops in the melted butter, then very quickly roll the tops in the cinnamon sugar. Put each muffin back to the rack and repeat with remaining muffins.
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