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C is for Cinnamon-Ripple Coffee Cake Muffins – The best coffee cake in a muffin cup you will ever experience. The cake part is simply an adaptation of a classic light buttermilk batter, with a sweet buttery brown-sugar-and-cinnamon crumb mixture that is swirled in before baking. Muffins A to Z.
- Cinnamon Ripple Batter
- 1/2 cup packed light brown sugar
- 2 1/2 cups unbleached all-purpose flour
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1/2 cup sugar
- 1/4 cup unbleached all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 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
1. Preheat oven to 400 degrees F. Lightly butter 12 muffin cups or coat with nonstick cooking spray.
2.  To make the 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.
3. To make the batter: Combine the flour, sugar, baking powder, baking soda and salt in a large bowl; stir until well blended. In a separate bowl, whisk together the buttermilk, 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.
4. 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.
Copyright © 1996 by Marie Simmons in Muffins A to Z . Houghton Mifflin Company, Boston, MA, 1996, ISBN 1-881-52791-3. Reprinted by permission. All rights reserved.
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