There are two items I always waver between when I go to a coffee shop – a muffin and a doughnut. They are both dessert disguised as breakfast, but the doughnut seems more decadent. So usually, I end up ordering the muffin.
The other day though when I went to get my first iced Americano of the year, I saw this baked good behind the glass called a cinnamon sugar puffin. When I asked the lady what it was, she described it as a cross between a buttery doughnut and a muffin. I was sold.
These Cinnamon Buttermilk Muffins have a dense yet soft buttery crumb. Once baked, they are dipped in butter then rolled in a cinnamon sugar mixture. They are great for a lazy weekend morning, or when you have guest over, and want to impress.
The recipe I used for these Cinnamon Buttermilk Muffins is based off William Sonoma’s version. I didn’t change it up too much because why mess with perfection? You can find the recipe on their site. Enjoy!