Cinnamon Sugar Muffins
"Camilla Saulsbury"
- Ready In:
- 51mins
- Ingredients:
- 10
- Yields:
-
12 cups
ingredients
- 3 cups all-purpose flour
- 1 1⁄2 cups packed light brown sugar
- 1 tablespoon ground cinnamon, divided
- 3⁄4 teaspoon salt
- 2⁄3 cup unsalted butter, softened
- 1⁄2 cup chopped pecans
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 2 eggs
- 1 cup buttermilk
directions
- Preheat oven to 375°.
- Line 12-cup muffin pan with paper liners.
- In a big bowl, whisk together the flour, brown sugar, 2 teaspoons cinnamon, and salt.
- Using your fingers, mix in the butter until mixture is crumbly.
- Transfer 2/3 cup to a small bowl for the topping; mix in pecans and remaining cinnamon; set aside.
- Whisk baking powder and baking soda into the remaining flour mixture.
- In a small bowl, whisk together the eggs and buttermilk until well blended.
- Add the egg mixture to the flour mixture and stir until just blended.
- Divide batter equally among prepared muffin cups.
- Top with the reserved cinnamon-pecan mixture.
- Bake for 16-21 minutes or until tops are golden and a pick comes out clean.
- Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.
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