Cinnamon Brown Sugar Muffins
User Reviews
4.4
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Prep Time
5 mins
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Cook Time
20 mins
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Additional Time
5 mins
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Total Time
30 mins
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Servings
12
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Calories
162 kcal
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Course
Baked Goods
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Cuisine
American
Cinnamon Brown Sugar Muffins
Description
The recipe begins by melting butter and combining it with buttermilk, oil, egg, and vanilla to balance moisture and richness. Brown sugar adds sweetness and depth. The dry ingredients—flour, baking soda, cinnamon, and optional salt—are mixed in until just combined, avoiding overmixing which could make muffins tough. Baking at 350°F in a well-greased muffin pan yields muffins with soft crumb and rounded tops.
The cinnamon and brown sugar seasoning offers a warm, familiar taste, while the potential for a salted caramel drizzle introduces a contrasting sweet and salty element. The slightly lumpy batter ensures tender muffins with delicate crumb structure.
Muffins are best eaten fresh, remaining moist and soft at room temperature for several days or frozen for longer storage. They work well as breakfast, brunch, or snack options served plain or with drizzled caramel sauce for extra indulgence.
Ingredients
- ¼ cup butter melted, unsalted
- 1 cup buttermilk
- 1 egg large
- ¼ cup canola oil or vegetable oil
- 1 tablespoon vanilla extract
- 1 cup light brown sugar packed
- 2 cups all-purpose flour plus 2 tablespoons
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- pinch salt optional and to taste
- salted caramel for drizzling (storebought or homemade
Instructions
- Preheat oven to 350F. Line a Non-Stick 12-Cup Regular Muffin Pan with paper liners or spray well with floured cooking spray (I prefer the cosmetic look of no liners); set pan aside.
- In a large microwave-safe bowl, melt the butter, about 1 minute on high power; set aside.
- In a 2-cup glass measuring cup or medium bowl, add the buttermilk, oil, egg, vanilla, and whisk to combine.
- Add the buttermilk mixture to the melted butter and whisk to combine.
- Add the brown sugar and whisk to combine.
- Add the flour, baking soda, cinnamon, optional salt, and stir until just combined; don’t overmix. Batter will be lumpy and don’t try to stir the lumps smooth or muffins will be tough.
- Using a large cookie scoop or 1/4-cup measure, distribute the batter evenly among each cavity of the prepared muffin pan. Cavities will be between 2/3 and 3/4-full; don’t exceed 3/4-full or muffins could overflow because they rise very well.
- Bake for about 18 to 20 minutes, or until tops are domed, puffed, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling but no batter. Bake until done; watch your muffins and not the clock. Allow muffins to cool in pan for about 10 minutes before carefully removing.
- Drizzle muffins with salted caramel as desired. Don’t add the caramel until you’re ready to eat them because they could get soggy.
- Adapted from Cinnamon-Sugar Crust Cinnamon-Ribbon Bread
Notes
- Store muffins airtight at room temperature for up to 5 days to maintain freshness.
- For longer storage, freeze muffins for up to 4 months and thaw before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 162kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 26mg | 9% |
| Sodium | 177mg | 7% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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