Cinnamon Swirl Buttermilk MuffinsElizabeth Stark
Last night temperatures in NYC dipped into the 40’s, and the house was seriously chilly this morning. With the cool days of fall here in earnest, I thought it was a good time to fire up the oven and make some light and tender cinnamon swirl muffins. Since there was no school today, my daughter lent a hand, and we both had a great time.
These tasty muffins have a light texture and the subtle tang of fresh buttermilk, and the cinnamon swirl is sweet and incredibly fragrant. All in all, buttermilk, brown sugar, and cinnamon make for the perfect fall muffin.
Cinnamon Swirl Buttermilk Muffins (adapted from Simply Scratch)
makes six muffins
2 tablespoons butter, melted and cooled
1/4 cup brown sugar
2 teaspoons ground cinnamon
3/4 cup all-purpose flour
1/4 whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2/3 cup buttermilk, room temperature
1 egg, room temperature
2 tablespoons granulated sugar
Preheat oven to 350 degrees. Grease a six cup muffin tin, or line with paper, and set aside.
Melt the butter and set it aside to cool.
In a small bowl, combine the cinnamon and sugar, and set aside.
In a large bowl, combine the flours, baking powder, baking soda, and salt.
In a small bowl, whisk to combine the buttermilk, egg, and granulated sugar. Fold in the butter.
Fold the wet ingredients into the dry, and stir just until combined.
Fill each cup just under halfway full with batter. Spoon in a little less than 1 tablespoon of the brown sugar cinnamon mixture. Then spoon the remaining batter on top. Use the handle of a teaspoon to swirl the brown sugar into the batter in each cup.
Bake for 20 minutes, or until the tops are a very light golden and a toothpick inserted in the center comes out with just a few crumbs.
Cool for 5 minutes, and serve.
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