Coffee Cake Muffins

Coffee Cake Muffins
Adapted from Annie's Eats
7 TBS unsalted butter, at room temperature
2/3 Cup sugar
1 Egg
1 1/2 Cups all-purpose flour
1 1/2 TSP baking powder
1/2 TSP baking soda
1/2 TSP salt
1/2 TSP freshly grated nutmeg (I used 3/4 teaspoon ground Cinnamon)
1/2 Cup buttermilk
1 1/2 TSP vanilla extract

Topping
2 TBS flour
1/3 Cup brown sugar
1/2 TSP ground cinnamon
1 TBS cold butter (plus a little more if needed)

I had lots of buttermilk leftover from making Caesar salad dressing last week, but there are only so many salads one can eat, so I needed to find another use.  So I thought muffins would be perfect to bring to my parents when I see them this weekend.  I must warn you though, these muffins are insanely delicious and highly addictive.   The cinnamon-roll aroma of the batter was so enticing, they almost didn't make it to the oven!

Preheat an oven to 350°F. Grease the muffin tin with butter or butter-flavored nonstick cooking spray.

Cream the butter and sugar with an electric mixer and beat on medium speed until light and fluffy. Add the egg and beat well until pale and smooth.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt and nutmeg.  Slowly incorporate the dry ingredients into butter and sugar mixture, alternating with the buttermilk and vanilla. Stir until just combined (may be slightly lumpy).

Fill the prepared muffin tin until each is a little more than half full.

For the topping, mix the flour, brown sugar and cinnamon in a small bowl. Cut in butter until mixture resembles wet sand. Spread the topping evenly over batter, gently pressing down the topping.

Bake for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.  Let cool for several minutes before removing from tins.