
Oh, I do like that photograph! Just the right amount of blur, and the muffin front and offset from the center. Did you know that, in the art world, it’s a no-no to ever place your object/subject in the center? It’s always supposed to be off center. Even portraits. And usually you should have some kind of angle/triangle in your picture too (see the muffin tin edge on the right?). So I set this picture up with that in mind. With the crumbs still sitting there on the side. I didn’t pose the crumbs – they were just there when I extracted that one muffin. Dave and I promptly ate the muffin.
Back years ago, when my DH and I were still career folks, we used to leave early some workday mornings, in separate cars, and stop for breakfast at Mimi’s Cafe, a restaurant that’s right on the route we both took to work. And mostly we ordered their crock of oatmeal that came with a little bitty bowl of brown sugar and another of raisins, plus a pitcher of milk. We’d do this at least once a week, sometimes twice. And when you order some breakfasts at Mimi’s, you also get a choice of juice and/or a muffin. And they have a couple of muffins on their menu, but this buttermilk spice one was the one I always ordered. Heaven’s knows how many calories are in one of theirs (they’re much bigger than the one above). It always came with a huge, wide falling-off-the-edges top, smothered in those nutty cinnamony crumbs. Once in a great while I’d buy a few of them and take them to the office to share. They’ve always been a big favorite.
So it was with great glee a year or so ago that I read over at Culinary Concoctions by Peabody (one of my favorite blogs) that the recipe is online at Mimi’s website. I was astounded! Really? Yes. I promptly copied it over into my recipe software, thinking for sure they’d take that sucker down momentarily – that they’d been way too hasty giving away that famous recipe. Surprise – it’s still there! Meanwhile, I’ve looked at the recipe many times but never had the reason to make them.
I’d considered just running down to Mimi’s and buying them, but my recollection was that the price was considerable, even 15 years ago. So since I had the recipe, and I needed a bunch of muffins for a breakfast we had for a big group of houseguests, why not make them myself. Totally easy. It’s just an ordinary muffin batter, and ordinary ingredients in the topping. But put them together and they’re a wow in my book.

There you can see the batter in the paper cups. The topping mixture is in the center (sugar, walnuts, cinnamon and a drizzle of buttermilk to hold it together). On the right are the muffins ready to pop in the oven. The only caution I read was that you must put the muffins in the oven immediately after you add the topping – otherwise the topping sinks down into the batter. You definitely don’t want that to happen.
So even if you don’t have a Mimi’s in your neighborhood, you can try these wonderful muffins yourself! I definitely DO recommend them. Eat them right away, or freeze them. They will keep for a day, but I’d suggest you freeze them instead.
printer-friendly PDF
Buttermilk Spice Muffins
Recipe By: Mimi’s Cafe
Serving Size: 12
NOTES: Recipe yields 12 standard-size muffins, or six jumbo size muffins. If using the jumbo muffin pans, reduce the oven temperature by 25° and increase the baking time 5-10 minutes.
1 cup sugar
1/2 cup butter
3 whole eggs
1/2 teaspoon cinnamon
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon nutmeg
3/4 cup buttermilk — plus 1 tablespoon
TOPPING:
1/2 cup sugar
1 cup walnuts — finely chopped
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1. Grease the baking tins with butter. Or you can also use paper liners.
2. Preheat oven to 375°. In a mixing bowl, cream the sugar and the butter together with an electric mixer. When they are thoroughly mixed, add eggs and beat one more minute.
3. Sift the flour into a separate bowl, together with the baking soda, nutmeg and the cinnamon. Add the flour and the buttermilk to the first mixture, mix at low speed until smooth. To avoid lumps in the batter, add the wet and dry ingredients alternately, in small amounts.
4. Make the nut topping: Mix all ingredients together in a small bowl.
5. Fill each cup 3/4 full of batter. Add a full, rounded tablespoon of nut topping on top of each muffin cup of batter. Bake immediately or the topping will sink to the bottom of the muffin.
6. Bake at 375° for 20-25 minutes, until golden brown. A toothpick inserted in the middle of the muffin should come out dry. Home ovens heat differently from commercial ovens so you may need to adjust the temperature or the baking time accordingly.
Per Serving: 349 Calories; 15g Fat (38.6% calories from fat); 7g Protein; 47g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 322mg Sodium.
A year ago: Madeira Onions (made from sweet Noonday onions from Noonday, Texas)
Two years ago: Pork Tenderloin with Mango Sambal (sambal is like a salsa)
Three years ago: Pesto Pea (and Spinach) Salad (an Ina Garten recipe)

Lori
said on June 20th, 2010:
I love buttermilk in recipes. It always works out so nicely.
Angela
said on November 20th, 2010:
Thank you so much for this. I tried this recipe 3 times and they all turned out kind of dry. They were soft, but dry. What am I doing wrong? Also, is the batter supposed to be really thick? I wondered how the toppings of walnut and spices would sink if it were so thick.
Hi Angela: I guess I should go back and double-check my recipe online with the Mimi’s recipe at their website. The muffins are not usually dry – reduce the baking temp a little or remove them a few minutes sooner. And the topping really just sits on top only. It doesn’t sink in – isn’t supposed to. . . carolyn t
Sandra
said on October 6th, 2024:
In order to make 12 jumbo muffins, it seems like a lot of ingredients 5 cups etc.If I double all the ingredients is it only to make 12 muffins?
The muffins are quite large (and tall) so yes. The recipe as shown is for 12 standard-sized muffins. Doubling it would make 24. If you’re using the jumbo-sized muffin tins, then yes, it’ll make just 12. I don’t own the large muffin tins, so haven’t tried it. The recipe posted is from the Mimi’s restaurant. I suggest you make them according to the recipe once, then adjust to suit you and your family’s taste. . . carolyn t