Brown Sugar Buttermilk muffins
At first glance these might look too plain, too boring, too brown? But no, they are perfection disguised. The crumb on these is so fine that any addition of fruit or nuts would just be heavy. Besides, why mess with buttery, sugary perfection?
Full brown sugar-y goodness, there’s something about this warm muffin that hits you right in the feels.
Serve these for breakfast, have them for snack. Heck, I once ate them for dinner but don’t tell anyone. Dinner muffins are my secret shame.
Brown Sugar Buttermilk muffins
Ingredients:
2 cups all-purpose 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) butter, melted
2 eggs
1 cup buttermilk
crumb ingredients:
1/4 cup all-purpose flour
1/4 cup brown sugar
2 Tablespoon cold unsalted butter
Instructions:
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. Generously add the crumb topping on top.
Bake for 14 minutes, let cool on a wire rack. They’re absolutely perfect served warm.
You know, I had some buttermilk that I was going to use for scones, but these are very tempting. 😀
YUM!!!!! I should have found this recipe before we went to the store! Next week I need to grab buttermilk and make these!
These are AMAZING! I’ve made two batches of them over the last week. 🙂
For the past few months I’ve been in parallel experiments with reducing things in my life which have a negative impact when over consumed.