Cinnamon Brown Sugar Muffins

Ingredients

• 57 g (¼ cup)unsalted butter, melted
• 240 ml (1 cup)buttermilk
• 1 largeegg
• 60 ml (¼ cup)rapeseed or vegetable oil
• 15 ml (1 tablespoon)vanilla extract
• 200 g (1 cup, packed)light brown sugar
• 266 g (2 cups plus 2 tablespoons)plain flour
• 5 g (1 teaspoon)bicarbonate of soda
• 2.6 g (1 teaspoon)cinnamon
• A pinch, to taste (optional)salt
• To tastesalted caramel sauce, shop-bought or homemade, for drizzling

Instructions

1. 1

   Prepare the tin

   Heat the oven to 177°C (350°F). Line a 12-hole standard muffin tin with paper cases, or grease it well with flour-containing baking spray, then set it aside.

2. 2

   Melt the butter

   Put the butter in a large microwave-safe bowl and heat on high for about 1 minute, until melted. Set it aside.

3. 3

   Mix wet ingredients

   In a 2-cup glass measuring jug or a medium bowl, whisk together the buttermilk, oil, egg and vanilla.

4. 4

   Combine with butter

   Pour the buttermilk mixture into the melted butter and whisk until combined.

5. 5

   Add brown sugar

   Whisk the brown sugar into the mixture until combined.

6. 6

   Stir in dry ingredients

   Add the flour, bicarbonate of soda, cinnamon and optional salt. Stir only until combined; the batter will be lumpy, so do not try to smooth it out or overmix.

7. 7

   Fill the muffin tin

   Use a large cookie scoop or a 60 ml (¼-cup) measure to divide the batter evenly between the prepared holes. Fill each one between two-thirds and three-quarters full, and no more than three-quarters, as the muffins rise well.

8. 8

   Bake and cool

   Bake for about 18–20 minutes, until the tops are domed and puffed and a toothpick inserted in the centre comes out clean or with a few moist crumbs but no batter. Check the muffins for doneness rather than relying only on the clock. Leave them in the tin for about 10 minutes, then carefully remove them.

9. 9

   Drizzle with caramel

   Drizzle with salted caramel as desired, but wait until you are ready to eat the muffins so the topping does not make them soggy.

What are cinnamon brown sugar muffins?

Muffins are individual quick breads baked in a tin, rather than yeast-raised loaves. This American-style version takes its flavour from brown sugar and cinnamon, with salted caramel as an optional finishing touch.

Brown sugar gives the crumb a gently caramel-like sweetness, while the combination of buttermilk, butter and oil helps keep it soft. The method is simple: mix the wet ingredients, add the dry ingredients, and stir just until combined.

Nutrition and macros by portion

The nutrition label shows one serving as written: 162 calories, 1g protein, 19g carbs, 9g fat.

The stated nutrition per serving is 162 kcal, with 19 g carbohydrate, 9 g fat and 1 g protein. Brown sugar and flour provide most of the carbohydrate, while butter and oil supply much of the fat; buttermilk and egg contribute some protein. Serve a muffin with fruit and plain yoghurt if you want to add more protein and fibre to the plate.

Choosing the ingredients

Buttermilk: its acidity works with the bicarbonate of soda to help the muffins rise. Measure it carefully for a batter that is neither too dry nor too loose.

Brown sugar: pack it into the measuring cup before weighing or measuring. It brings moisture as well as sweetness, so it is part of the texture, not just the flavour.

Cinnamon: the measured teaspoon gives the batter its warm spice note. Salt is optional, but a pinch can sharpen the sweetness.

Mixing without overworking

Wet ingredients: whisk the buttermilk, oil, egg and vanilla together before combining them with the melted butter. This helps distribute the egg and flavourings through the batter.

Dry ingredients: add the flour, bicarbonate of soda and cinnamon together, then stir only until no large patches of dry flour remain. A lumpy batter is expected; stirring it smooth can make the muffins tough.

Filling each muffin hole

Portioning: a large scoop or 60 ml measure makes it easier to divide the batter evenly among the 12 holes. Even portions help the muffins finish baking at roughly the same time.

Headroom: fill each hole between two-thirds and three-quarters full, never above three-quarters. The muffins rise well, so extra batter can spill over.

Checking when they are done

Appearance: look for tops that are domed and puffed as they near the end of baking. Start checking around 18 minutes, since ovens can vary.

Toothpick: insert it into the centre of a muffin. It should come out clean or with a few moist crumbs, but no wet batter; then let the muffins rest in the tin for about 10 minutes before removing.

When to add the caramel

Salted caramel: drizzle it over the muffins only when you are ready to serve. Adding it earlier can make the tops soggy.

Serving: the muffins can be enjoyed plain or with the caramel topping. They also pair well with fresh fruit or plain yoghurt for a more rounded breakfast or snack.

Recipe notes & tips

• Grease the muffin tin thoroughly if you prefer to bake without paper cases.
• Whisk the wet ingredients until combined before adding them to the butter.
• Stop mixing as soon as the dry ingredients are incorporated, even if the batter still looks lumpy.
• Keep the batter below three-quarters full in every muffin hole.
• Check a muffin with a toothpick at about 18 minutes, then bake longer if it shows wet batter.
• Wait until serving time to drizzle on the salted caramel.

Variations

• Extra cinnamon: add a little more cinnamon for a stronger spice flavour.
• Caramel topping: use shop-bought or homemade salted caramel and drizzle it on just before eating.
• No caramel: serve the muffins plain to keep the cinnamon and brown sugar flavours in focus.
• Vegetable oil: use either vegetable oil or rapeseed oil as listed in the ingredients.
• Paper cases: use muffin cases for easier removal and tidier serving.

Common mistakes to avoid

• Overmixing the batter: stop when the ingredients are just combined, as smooth batter can bake up tough.
• Filling too high: keep each hole at or below three-quarters full to allow room for rising.
• Adding caramel early: drizzle it on just before eating so the muffin tops do not turn soggy.
• Removing them straight away: leave the muffins in the tin for about 10 minutes before carefully lifting them out.
• Baking by time alone: check the centre with a toothpick and look for domed, puffed tops.

How to store

Once cool, store the muffins in an airtight container at room temperature and eat within 2–3 days. Warm them briefly in the microwave if you like, and add the caramel only after reheating.

Frequently asked questions