MiMi’s Buttermilk Spice Muffins
So we started delivering our cookies late night last night. Well, not us personally. By “we” I mean another small business we partnered with in Pacific Beach called PB Munchies. If you follow Seaside Sweets on Facebook or on Instagram you’ve heard about it…more than 10 times. Sorry for the annoyance, we’re just really excited. This side of our business has been talked about for a long time and the logistics of the whole thing just never seemed to work out. Then, we discovered PB Munchies and it was like kismet. Perhaps something less dramatic… it was perfect timing. Really, just perfect.
It’s definitely scary to put yourself out there like that. Opening your product up for public review, opinions and suggestions is nerve wracking- to me anyway. I prefer to live in a fantasy land where everyone loves everything I bake and thinks the price points are all perfect! But, I suppose that leaves no room for growth and without growth, what are we? Nothing, I tell ya! So….grow we must. I shall learn to thicken my skin and accept constructive criticism. However, small disclaimer: I’m Irish (remember this?!) and we aren’t known for controlling our tempers. So…if you have something nasty to say please be forewarned- I have a biting tongue! I apologize in advance.
Since everything in my world has been about cookies lately, I thought it would be a nice break to venture out of the world of diabetes enducing sweets and enjoy an absolutely scrumptious breakfast treat- buttermilk spice muffins. But these aren’t just any buttermilk spice muffins. Are you familiar with the chain restaurant MiMi’s? Have you indulged in their to die for, gigantic muffins? They really are something special and I have a tiny place in my heart for this one. I found this recipe in the “Top Secret Restaurant Recipes 3” cookbook (go figure, right?). While I have found a few of these recipes to be a bit off, this one is pretty dead on. I encourage you to give them a go and let me know what you think. These would be awesome for Mother’s Day Brunch in bed!
Let’s begin, shall we?
Here is our cast of characters:
“But Kelly, there’s no picture…”
I know….because I TOTALLY FAILED and somehow just forgot to take one. Lame? Yes. A testament to how delicious these are that I just completely forgot to gather the ingredients and wanted to get right into baking? Also yes.
On that note…preheat your oven to 350°.
Place your butter and sugar in your stand mixer (or use a handheld mixer) and mix on high for about 30 seconds. It should look fluffy!
Sift together your flour, nutmeg, salt, baking soda and cinnamon.
In the restaurant they make these in a super size muffin pan (6 cups to a pan). If you don’t want them that big, why? I kid…no but really, why?
You can line a standard muffin pan and make smaller ones, no biggie. They taste the same, just smaller than you would get in the restaurant.
In a smaller bowl, combine your topping ingredients; chopped walnuts, sugar, ground nutmeg and ground cinnamon. Mix it all up.
Seriously. How delicious does that look? YUM.
Bake them up and let them sit a few minutes before turning them out onto a wire rack to cool completely.
As a side note, I made a little honey butter for these and it was extra scrumptious.
If you try these, let me know! Enjoy, and thanks for stopping by! Here is the printable recipe:
- 1 1/4C sugar
- 1/2C unsalted butter
- 2T vegetable oil
- 3 eggs
- 2 1/2C flour
- 2t baking soda
- 1 1/4t ground nutmeg
- 1/2t ground cinnamon
- 1/2t kosher salt
- 3/4C buttermilk
- 1/4C chopped walnuts
- 2T sugar
- 1/8t ground nutmeg
- 1/8t ground cinnamon
- Preheat the oven to 350°.
- Mix butter and sugar on high speed for about 30 seconds or until light and fluffy.
- Add in your oil and eggs and mix on medium to medium high speed until creamy.
- Sift together the flour, salt, nutmeg, cinnamon and baking soda.
- Add the sifted dry ingredients to the wet ingredients.
- Pour in the buttermilk and mix all of it up on medium high speed until well combined.
- Line either a large size muffin pan (6 cups) or a standard size muffin pan (12 cups).
- Fill each cup about 2/3 full.
- In a small bowl combine all of the topping ingredients and mix until well combined.
- Sprinkle about 2t (a little more if you'd like!!) of topping onto each muffin and press gently so the toppings bake into the batter.
- Place in the oven and bake for 30-35 minutes, or until golden brown on top.