Recipe: Cinnamon-Ripple Coffee Cake Muffins

CINNAMON-RIPPLE COFFEE CAKE MUFFINS

FOR THE CINNAMON RIPPLE:
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) unsalted butter, softened
1/4 cup unbleached all-purpose flour
2 teaspoons ground cinnamon

FOR THE BATTER:
2 1/2 cups unbleached all-purpose flour
1/2 cup white granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda, sieved
1/2 teaspoon salt
1 1/4 cups buttermilk
1/2 cup (1 stick) unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract

Preheat oven to 400 degrees F. Lightly butter 12 muffin cups or coat with nonstick cooking spray.

TO MAKE THE CINNAMON RIPPLE:
Combine the brown sugar, 1/4 cup softened butter, 1/4 cup flour and cinnamon in a small bowl. Work together with a fork or your fingertips until well blended; set aside.

TO MAKE THE BATTER:
Combine the 2 1/2 cups flour, white sugar, baking powder, baking soda and salt in a large bowl; stir until well blended.

In a separate bowl, whisk together the buttermilk, 1/2 cup melted butter, eggs and vanilla until smooth. Add the liquid ingredients to the dry ingredients all at once and fold until just moistened.

Sprinkle with the Cinnamon Ripple and fold once or twice to distribute evenly. Do not overmix. Divide the batter evenly among the muffin cups.

Bake until the tops are golden and a toothpick in the centers comes out clean, 22 to 25 minutes. Cool on a wire rack before removing from the pan.

Makes 12 medium muffins
Source: Muffins A to Z by Marie Simmons