I love everything brown sugar, and I especially love recipes that call for ingredients I already have on hand. Since this recipe met both of those points, I had a good feeling it would be love at first bite. Plus, Jenn [1] has fabulous recipes and never lets me down!
This recipe is no exception. Soft, moist, sweet, and with a hint of cinnamon, these muffins are a delicious treat–for breakfast or dessert–and the crumb topping is the perfect touch. As Jenn suggests, these are amazing straight out of the oven, but if you’re not eating them right away, heat them in the microwave for a few seconds to warm them up. Make them now!
Muffin Ingredients
2 cups flour
1 cup brown sugar
1/2 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup (1 stick) melted butter
2 eggs
1 cup buttermilk
Crumb Ingredients
1/4 cup flour
1/4 cup brown sugar
2 Tablespoon cold butter
Preparation
Preheat oven to 375 degrees. Line a muffin tin with paper liners.
In a small bowl, make the crumb by taking the flour, brown sugar and cold butter and cutting it up with a fork until it’s crumbly. Set aside.
In a medium bowl, whisk the flour, brown sugar,white sugar, baking powder, baking soda, salt and cinnamon. Add the butter, eggs and buttermilk, and stir together until just combined.
Spoon batter into the liners about 3/4 of the way full.
Generously add the crumb topping on top of each muffin.
Bake for 14 minutes, let cool on a wire rack for just a bit.
Yields about 18 muffins.
Recipe from JustJenn Recipes [2].