Soft, fluffy muffins that are sweetened with brown sugar and flavored with cinnamon. Drizzle salted caramel sauce on top if you're feeling extra decadent!
Prep Time5 minutesmins
Cook Time20 minutesmins
Additional Time5 minutesmins
Total Time30 minutesmins
Course: Muffins
Cuisine: American
Keyword: brown sugar cinnamon muffins, brown sugar muffins, muffin recipe with brown sugar, muffins with brown sugar
Preheat oven to 350F. Line a Non-Stick 12-Cup Regular Muffin Pan with paper liners or spray well with floured cooking spray (I prefer the cosmetic look of no liners); set pan aside.
In a large microwave-safe bowl, melt the butter, about 1 minute on high power; set aside.
In a 2-cup glass measuring cup or medium bowl, add the buttermilk, oil, egg, vanilla, and whisk to combine.
Add the buttermilk mixture to the melted butter and whisk to combine.
Add the brown sugar and whisk to combine.
Add the flour, baking soda, cinnamon, optional salt, and stir until just combined; don’t overmix. Batter will be lumpy and don’t try to stir the lumps smooth or muffins will be tough.
Using a large cookie scoop or 1/4-cup measure, distribute the batter evenly among each cavity of the prepared muffin pan. Cavities will be between 2/3 and 3/4-full; don’t exceed 3/4-full or muffins could overflow because they rise very well.
Bake for about 18 to 20 minutes, or until tops are domed, puffed, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling but no batter. Bake until done; watch your muffins and not the clock. Allow muffins to cool in pan for about 10 minutes before carefully removing.
Drizzle muffins with salted caramel as desired. Don’t add the caramel until you’re ready to eat them because they could get soggy.