My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account

1 of 1 photos

Photo by:

Share Your Photos!

Add this recipe to your:

Send this recipe:

Nutrition Facts

Serving Size 1 muffins 200g

Recipe makes 6 muffins)

Calories 699
Calories from Fat 283 (40%)
Amount Per Serving %DV
Total Fat 31.6g 48%
Saturated Fat 12.1g 60%
Monounsaturated Fat 6.8g
Polyunsaturated Fat 10.3g
Trans Fat 0.0g
Cholesterol 147mg 49%
Sodium 492mg 20%
Potassium 233mg 6%
Total Carbohydrate 94.7g 31%
Dietary Fiber 3.0g 12%
Sugars 52.5g
Protein 12.8g 25%

how is this calculated?

people who like this recipe also like:

Cappuccino Muffins

By: Marg (CaymanDesigns)

Kittencal's Moist Cheddar-Garlic Oven-Fried Chicken Breast

By: KITTENCAL

Refried Beans

By: DiB's

Mimi's Cafe Buttermilk Spice Muffins

Recipe #32668 | 55 min | 30 min prep | add private note
(8) RATE IT NOW Print Recipe
Mille® ™

By: Mille® ™
Jun 30, 2002

Fill your kitchen with a magnetic aroma!

6 -12 muffins (change servings and units)

Ingredients

Muffin Batter

Nut Topping

Directions

  1. 1
    Heat oven to 375°F.
  2. 2
    In a mixing bowl, cream the sugar and butter together with an electric mixer.
  3. 3
    When they are thoroughly mixed, add the eggs and beat for 1 more minute.
  4. 4
    Sift the flour into a separate bowl, together with the baking soda, nutmeg and cinnamon.
  5. 5
    Add the flour and buttermilk to the first mixture, and mix at low speed until smooth.
  6. 6
    To avoid lumps in the batter, add the wet and dry ingredients alternately, in small amounts.
  7. 7
    Make the nut topping by combining all the Nut Topping ingredients together in a small bowl.
  8. 8
    Grease muffin tins with additional butter or margarine, or use paper or foil baking cups.
  9. 9
    Fill each cup ¾ full of batter.
  10. 10
    Add a full rounded tablespoon of the nut topping on top of the batter in each cup.
  11. 11
    Bake immediately, or the topping will sink to the bottom of the muffins, and then you will be mad at yourself – and we don’t want that to happen, do we?
  12. 12
    Bake at 375°F for 20 to 25 minutes until the muffins are golden brown and a toothpick inserted in the middle of a muffin comes out dry.
  13. 13
    (Home ovens’ heat differently from Mimi’s commercial ovens, and so you may need to adjust the temperature and/or the baking time accordingly).
  14. 14
    This recipe yields 12 standard-size muffins, or 6 Mini’s-size muffins.
  15. 15
    If you are using jumbo muffin tins, reduce the oven temperature by 25° and increase the baking time by 5 to 10 minutes.

Questions about this recipe?

Spot an error in this recipe?

More recipes like this one:

Cheesecake Truffle Bombs for the Holidays

100 Calorie Cinnamon Pancakes!

Chicken and Ricotta Sausage Rolls

Pasta Frittata

Nun's Puffs

Browse similar recipes by category

Featured Reviews for This Recipe

From: italian stallion

On Aug 4, 2008

just like mimi's! me and my husband loved these at the restaurant and were so excited to see the recipe posted. however, next time I will use a rounded teaspoon of nutmeg to give it more of th spice that mimi's have. But thank you so much for the recipe...we will be making them time and time again.

0 people found this review helpful

  • Was this review helpful to you? YES | NO

    • From: LaurenG

    On Feb 23, 2008

    We make these every holiday season and the whole family just begs for them! They have always come out light and fluffy unless they are overcooked...And the house really does smell just amazing when they are cooking. =)

    0 people found this review helpful

  • Was this review helpful to you? YES | NO

    • From: Myrna in London

    On Jul 4, 2002

    Due to the fact that I was able to read leeannr’s glowing review of these muffins just before I made them myself I had an opportunity to experiment a wee bit with the tin size. My 12-c. tins are rather ancient and have a somewhat smaller capacity than is currently ‘fashionable’. I had mental images of tops flowing together and making the muffins almost impossible to get out of my all to likely to stick (as opposed to non stick)tins. The resulting mess would hardly suitable for guest fare. I used two six-celled popover tins and still the muffins filled them amply, without loosing that oh-so-desirable peaked top. The muffins themselves were moist and light and the texture and flavour were excellent. With the addition of the topping they were definitely decadent. Unfortunately i will not be able to comment as to whether they remain moist when stored for a day or two...I will be lucky if they last the day. Thank you Miller,I'm looking forward to making this recipe time and time again.

    6 people found this review helpful

  • Was this review helpful to you? YES | NO

    • From: ciao

    On Jul 2, 2002

    Miller, these were wonderful muffins!!! The recipe made 12 (standard size pan) huge muffins! The crowns were really big--the best I've ever made! They were light, moist, and fluffy, and the topping was a really nice addition. The spices were a great combo, and I'm thinking that you could add chopped apples, or blueberries. This is the kind of muffin I always TRY to make, but the other "bakery style" recipes don't cut it! Thanks for sharing! If you have any others like this, please share those, as well!!!

    6 people found this review helpful

  • Was this review helpful to you? YES | NO
    • Read all 9 reviews

    Recipezaar Home | E-mail this Page

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance

    © 2008 Scripps Networks, Inc. All rights reserved