I did not open the oven until just before they were done. I didn't have buttermilk, so I hacked some using whole milk and some lemon juice (just a tiny bit left from an already lightly squeezed half) plus about a teaspoon of cider vinegar (didn't measure). I'm wondering if the buttermilk was too acidic, which caused an over-reaction with the baking powder + baking soda. What do you think? The muffins tasted great, by the way. (I doubled the nutmeg.) Thank you. ;o)
Here is the recipe, FYI: http://smittenkitchen.com...
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