So light. So buttery. So full of brown sugar-y goodness. Eat these WARM. You’ll thank me for this later.
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
1 cup buttermilk
1/4 cup flour
1/4 cup brown sugar
2 Tablespoon cold butter
Preheat the oven to 375 degres. Prep a muffin tin with liners.
In a small bowl make the crumb by taking the flour, brown sugar and cold butter and just 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 into the liners about 3/4 of the way full.
Add the crumb topping on top of each muffin – be generous!!! Make a mess, go ahead.
Bake for 14 minutes, let cool on a wire rack for just a bit. Again, if you can’t eat them straight out of the oven, heat them up for a few second in the microwave. You won’t regret it.
The crumb on this is so fine that any addition of fruit or nuts would just be heavy. Besides, why mess with buttery, sugary perfection?