Ingredients:

  • 260g all-purpose flour
  • 150g granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 3/4 tsp ground nutmeg
  • 240ml full-fat buttermilk
  • 1 large egg, room temperature
  • 115g unsalted butter, melted and cooled
  • 1 tsp vanilla bean paste
  • 240g powdered sugar, sifted
  • 60ml whole milk
  • 1 tsp vanilla extract
  • 1 pinch salt

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a standard 12-cup muffin tin with non-stick baking spray.
  2. In a medium mixing bowl, whisk together the flour, granulated sugar, baking powder, sea salt, and ground nutmeg until aerated and free of clumps.
  3. In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla bean paste until emulsified.
  4. Gently fold the wet ingredients into the dry base until just combined; do not overmix, as this preserves the tender crumb.
  5. Divide the batter evenly among the 12 muffin cups and bake for 18 minutes, or until the tops spring back when lightly touched.
  6. While muffins bake, whisk powdered sugar, whole milk, vanilla extract, and a pinch of salt to create a smooth glaze.
  7. Allow muffins to cool for 5 minutes, then dip each warm muffin into the glaze. Place on a wire rack for 5 minutes to set, then dip a second time to create the shattering sugar shell.