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Ingredients
| all-purpose flour (unsifted): 2 1/2 cups |
| granulated sugar: 1/2 cup |
| baking powder: 2 tsp |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| buttermilk: 1 1/4 cups |
| salted butter: 1/2 cup (melted) |
| eggs: 2 (large) |
| vanilla extract: 1 tsp |
| light brown sugar (packed): 1/2 cup (packed) |
| salted butter: 1/4 cup (softened) |
| all-purpose flour (unsifted): 1/4 cup |
| ground cinnamon: 2 tsp |
Cinnamon Ripple Coffee Cake Muffins
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
22 min -
Servings
12 serving(s)
Tags
- Preheat oven to 400*.
- Lightly butter 12 muffin cups or coat with nonstick spray or use paper liners.
- CINNAMON RIPPLE:.
- Combine the brown sugar, butter, flour and cinnamon in a small bowl. Work together with a fork or your fingertips until well blended -- set aside.
- BATTER:.
- Combine the flour, sugar, baking powder, baking soda and salt in a large bowl.stir until well blended.In a seperate bowl, whisk together the buttermilk, melted butter, eggs, and vanilla till smooth.
- Add the liquid ingredients to the dry ingredients all at once and fold just until moistened.
- Sprinkle with the CINNAMON RIPPLE and fold once or twice to distribute evenlt.Do not overmix.
- Divide batter evenly among muffin cups.
- Bake until tops are golden and a tooth pick inserted in centers comes out clean.22-25 minutes.
- Cool on wire rack before removing from pan.