These Cinnamon Brown Sugar Muffins are the ultimate breakfast or snack treat! Soft, fluffy, and packed with warm cinnamon and sweet brown sugar, these muffins are a perfect way to start your day or satisfy your mid-afternoon cravings. Drizzled with salted caramel just before serving, they are a sweet, comforting indulgence everyone will love.
Why You’ll Love This Recipe
These muffins offer the perfect balance of sweet and spice. The cinnamon and brown sugar create a rich, comforting flavor, while the buttermilk keeps the muffins moist and tender. The addition of melted butter and oil adds richness, while the optional salted caramel drizzle elevates the flavor to another level. These muffins are incredibly easy to make, with just a few simple ingredients and minimal prep time, making them the perfect addition to any morning routine or afternoon snack.
Ingredients
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¼ cup unsalted butter (melted)
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1 cup buttermilk
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1 large egg
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¼ cup canola or vegetable oil
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1 tbsp vanilla extract
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1 cup light brown sugar (packed)
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2 cups + 2 tbsp all-purpose flour
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1 tsp baking soda
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1 tsp cinnamon
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Pinch of salt (optional, to taste)
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Salted caramel (for drizzling, storebought or homemade)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Preheat oven:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or spray well with floured cooking spray. Set aside.
2. Melt butter:
In a large microwave-safe bowl, melt the butter (about 1 minute on high power). Set aside to cool slightly.
3. Mix wet ingredients:
In a 2-cup measuring cup or medium bowl, whisk together the buttermilk, oil, egg, and vanilla extract. Add this mixture to the melted butter and whisk to combine.
4. Add brown sugar:
Stir in the packed light brown sugar and whisk until fully combined.
5. Add dry ingredients:
To the wet mixture, add the flour, baking soda, cinnamon, and optional pinch of salt. Stir gently until just combined—do not overmix. The batter will be lumpy, which is fine; overmixing could make the muffins tough.
6. Distribute batter:
Using a large cookie scoop or ¼-cup measure, evenly distribute the batter into the muffin pan cavities. Each cavity should be about 2/3 to 3/4 full—don’t overfill, as the muffins rise well.
7. Bake:
Bake for 18-20 minutes, or until the tops are domed and puffed, and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Don’t rely on the clock—watch the muffins and check for doneness.
8. Cool and drizzle:
Let the muffins cool in the pan for about 10 minutes before carefully removing them. Drizzle with salted caramel just before serving to avoid sogginess.
Servings and Timing
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Servings: 12
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Prep Time: 5 minutes
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Cook Time: 20 minutes
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Additional Time: 5 minutes
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Total Time: 30 minutes
Variations
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Add nuts: For a bit of crunch, fold in chopped pecans or walnuts to the batter before baking.
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Spices: For a spiced twist, add a pinch of nutmeg or cloves along with the cinnamon.
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Vegan option: Use a plant-based butter, non-dairy milk (like almond milk), and a flax egg to make these muffins vegan.
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Caramel drizzle variations: Experiment with adding a touch of vanilla extract to your homemade salted caramel for a deeper flavor.
Storage/Reheating
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Storage: These muffins can be stored in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to 5 days.
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Reheating: Reheat individual muffins in the microwave for 10-15 seconds or in the oven at 350°F for about 5 minutes.
FAQs
Can I make these muffins without buttermilk?
Yes, you can substitute the buttermilk with an equal amount of regular milk, or make your own buttermilk by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5-10 minutes.
Can I freeze these muffins?
Yes! These muffins freeze well. Allow them to cool completely, then store them in an airtight container or freezer bag for up to 3 months. Reheat in the microwave or oven when ready to enjoy.
Can I use a different sweetener instead of brown sugar?
Yes, you can use coconut sugar, monk fruit sweetener, or other keto-friendly sweeteners as a substitute for brown sugar. Just be aware that the flavor and texture may vary slightly.
How do I make sure the muffins don’t dry out?
Don’t overmix the batter, and be careful not to overbake the muffins. Check for doneness with a toothpick around the 18-minute mark to avoid dry muffins.
Can I make a larger batch of muffins?
Yes, you can easily double the recipe if you need more muffins. Just be sure to bake them in batches or use two muffin pans.
Conclusion
These Cinnamon Brown Sugar Muffins are the perfect blend of sweet, spiced goodness with a soft, fluffy texture. The simple ingredients come together quickly to create a delightful treat that’s perfect for any occasion, whether it’s a breakfast, snack, or dessert. The drizzle of salted caramel adds the perfect finishing touch, making these muffins irresistible. Enjoy them fresh out of the oven or store them for later—either way, they’re sure to be a hit!
Print
Cinnamon Brown Sugar Muffins
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: undefined
- Method: undefined
- Cuisine: American
- Diet: Vegetarian
Description
These soft and fluffy muffins are packed with cinnamon and brown sugar flavor, topped with a decadent drizzle of salted caramel for a perfect breakfast or snack treat.
Ingredients
- Wet Ingredients:
- ¼ cup unsalted butter (melted)
- 1 cup buttermilk
- 1 large egg
- ¼ cup canola or vegetable oil
- 1 tbsp vanilla extract
- 1 cup light brown sugar (packed)
- Dry Ingredients:
- 2 cups + 2 tbsp all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- Pinch of salt (optional, to taste)
- For Drizzling:
- Salted caramel (for drizzling, storebought or homemade)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or spray well with floured cooking spray. Set aside.
- Melt Butter: In a large microwave-safe bowl, melt the butter (about 1 minute on high power). Set aside.
- Mix Wet Ingredients: In a 2-cup measuring cup or medium bowl, whisk together the buttermilk, oil, egg, and vanilla extract. Add this mixture to the melted butter and whisk to combine.
- Add Brown Sugar: Stir in the packed light brown sugar and whisk until well combined.
- Add Dry Ingredients: To the wet mixture, add the flour, baking soda, cinnamon, and optional pinch of salt. Stir gently until just combined—do not overmix. The batter will be lumpy, which is fine; overmixing could make the muffins tough.
- Distribute Batter: Using a large cookie scoop or ¼-cup measure, evenly distribute the batter into the muffin pan cavities. Each cavity should be about 2/3 to 3/4 full—don’t overfill, as the muffins rise well.
- Bake: Bake for 18-20 minutes, or until the tops are domed and puffed, and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Don’t rely on the clock—watch the muffins and check for doneness.
- Cool and Drizzle: Let the muffins cool in the pan for about 10 minutes before carefully removing them. Drizzle with salted caramel just before serving to avoid sogginess.
Notes
- Salted Caramel: You can use storebought or homemade salted caramel, but don’t drizzle it until you’re ready to serve the muffins to keep them from getting soggy.
- Storage: These muffins can be stored in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
