Slightly adapted from this recipe for basic buttermilk muffins on allrecipes.com. Makes 12 muffins.
2-1/4 cups all-purpose unbleached flour
1/2 cup granulated sugar
1 tsp baking soda
2 tsp baking powder
1/2 tsp kosher salt
1 tsp cinnamon
1/4 tsp ground nutmeg
1/4 cup (4 Tbsp) unsalted butter, melted
1 large egg
1 cup buttermilk
1 tsp pure vanilla extract
Preheat oven to 375°F. Line a 12-muffin tin with paper liners, and set aside.
In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon and nutmeg, to combine and aerate the ingredients.
In a second large mixing bowl, whisk together the melted butter, egg, buttermilk and vanilla.
Pour the wet ingredients into the dry, and stir with a rubber spatula just until the ingredients come together. (The batter will not be smooth.)
Using a disher (an ice cream scoop with a release) or a spoon, fill the muffin cups evenly.
Bake at 375 on the middle rack of the oven for 18 minutes, until the tops are a bit crusty and a toothpick inserted in the center of one comes out clean.
Let the muffins cool in the rack for 2 minutes, then pop them out onto a wire rack to cool for 5 minutes.
Serve warm, with butter.