Sometimes we need a quick muffin fix. Freshly baked muffins and hot coffee make for happy mornings. A simple little sweet treat is just the thing to break up the long week. This recipe is a no-brainer. Everything is mixed in one bowl and baked in a muffin tin. Warm muffins can be on your breakfast table in 30 minutes. Buttermilk keeps them ultra-moist, with a nice rise and a soft crumb. A sprinkling of cinnamon makes them cozy. They're made with natural ingredients and freezer friendly too. Pop them in the microwave directly from the freezer for a quick snack on the go.
Buttermilk Brown Sugar Muffins Recipe
Makes 12 muffins
Make sure your baking powder and baking soda are fresh (less than 6 months old) to ensure a nice rise on the muffins. If you don't have buttermilk at your disposal, add a good squeeze or two of lemon juice to regular milk.
These muffins are plenty sweet for my taste. If you like your muffins less sweet, use 1/2 cup of brown sugar. Make sure you don't pack it down in the cup.
I use strong, sweet Vietnamese cinnamon in this recipe. I adore it! I find it online or at Penzey's Spices.
If you love muffins, give my easy and oh-so-delicious Blackberry Corn Muffins a try.
I love a hot cup of French press brewed coffee with these muffins. I also enjoy a good cuppa tea. My favorite tea is Grand Yunnan Imperial from the wonderful Palais Des Thes Company. The tea has subtle honey overtones. It's wonderful with the muffins.
- 1 3/4 cups all purpose flour
- 3/4 cup of brown sugar. Do not pack it down in the cup. I use Florida Crystals Brand Organic Brown Sugar.
- 1 1/2 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt. I use fine sea salt.
- 1/8 teaspoon of freshly grated nutmeg (optional but good)
- 2 teaspoons of vanilla extract
- 1/3 cup oil. I use sunflower seed oil.
- 1 large egg
- 3/4 cup low fat buttermilk
- To Serve: Sprinkling of ground cinnamon
Preheat oven to 350 F. Grease a muffin tin.
Mix the flour, brown sugar, baking powder, baking soda, salt and nutmeg in a bowl. Add the vanilla extract, oil, egg and buttermilk. Stir everything to combine, being careful not to overmix. Spoon into the greased muffin tin. Don't fill the cups all the way to the top with batter and you should get 12 muffins. Bake for 15-18 minutes or until the muffins are golden brown on the bottom. The tops will remain blond in color. Let cool a little and remove from the tin. Sprinkle them with a dusting of ground cinnamon. Enjoy!