Cinnamon-Ripple Coffee Cake Muffins - BigOven 70045
Cinnamon-Ripple Coffee Cake Muffins

Cinnamon-Ripple Coffee Cake Muffins

Ready in 1 hour
4 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Cinnamon-Ripple Coffee Cake Muffins"

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"These are so good and easy to make! one time I tripled the recipe for going camping and with people there were gone in 3 days! but the only thing is, is that me and my family didn't think there was enough cinnamon ripple in them, so now when I make these, I dont use all of it, but I double the recipe for the cinnamon ripple. "

- meslikepie

Ingredients

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2 1/2 c Unbleached all-purpose flour
1 1/4 c Buttermilk
1/4 c unsalted butter; (1/2 stick)
1/2 ts Salt
1/2 c unsalted butter; (1 stick)
CINNAMON RIPPLE
1/2 c Packed light brown sugar
1 ts Vanilla extract
1/2 c Sugar
2 lg Eggs
2 ts Baking Powder
1 ts Baking soda; sieved
BATTER
1/4 c Unbleached all-purpose flour
2 ts Ground cinnamon

Original recipe makes 1

Servings  

Preparation

>From Muffins A to Z by Marie Simmons 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. 1. Preheat the 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 just until 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 inserted in the centers comes out clean, 22 to 25 minutes. Cool on a wire rack before removing from the pan. Makes 12 medium muffins Posted to Bakery-Shoppe Digest V1 #231 by Sandra Swinford on Sep 11, 1997

Verified by stevemur

wonderful muffins and so easy to make! an easy add to a brunch or special dessert. photo by wilderhares wilderhares

Calories Per Serving: 10514 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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These are so good and easy to make! one time I tripled the recipe for going camping and with people there were gone in 3 days! but the only thing is, is that me and my family didn't think there was enough cinnamon ripple in them, so now when I make these, I dont use all of it, but I double the recipe for the cinnamon ripple.
meslikepie 3 years ago
easy to make and so yummy
wilderhares 4 years ago
The cinnamon ripple ingredients are not seperate from the main recipe. So pay aattention to detail and use common sense and these muffins will turn out pretty good.
kdaily09 4 years ago
erloney 6 years ago
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