Ingredients
2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
Pinch of salt
2 eggs
1 cup buttermilk
1/4 cup butter, melted
Maple syrup
Confectioners’ sugar for dusting
Preparation
Preheat oven to 400°F.
Line cupcake pan with papers, set aside.
Whisk together flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and pinch of salt in a large bowl and set aside. In another bowl, whisk together eggs, buttermilk, and melted butter.
Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir until just incorporated. Do not over-mix or batter will deflate!
Fill cupcake liners 1/2 full. Bake for 10-15 minutes (check at 10 minutes). Muffins are done when a toothpick comes out clean.
Poke holes in the muffin tops and gently spoon a little maple syrup over each muffin (I microwaved about two tablespoons of syrup for twenty seconds to make it easier to drizzle). Dust with confectioners’ sugar.
