- 12
- 5 mins
- 30 mins
Ingredients
- 1/4 cup unsalted butter, melted
- 1 cup buttermilk
- 1 large egg
- 1/4 cup canola or vegetable oil
- 1 tablespoon vanilla extract
- 1 cup light brown sugar, packed
- 2 cups plus 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- pinch salt, optional and to taste
- salted caramel, for drizzling (storebought or homemade)
Preparation
Step 1
Preheat oven to 350F. Line a Non-Stick 12-Cup Regular Muffin Pan with paper liners or spray well with floured cooking spray (I prefer the cosmetic look of no liners); set pan aside.
In a large microwave-safe bowl, melt the butter, about 1 minute on high power; set aside.
In a 2-cup glass measuring cup or medium bowl, add the buttermilk, oil, egg, vanilla, and whisk to combine.
Add the buttermilk mixture to the melted butter and whisk to combine.
Add the brown sugar and whisk to combine.
Add the flour, baking soda, cinnamon, optional salt, and stir until just combined; don't overmix. Batter will be lumpy and don't try to stir the lumps smooth or muffins will be tough.
Using a large cookie scoop or 1/4-cup measure, distribute the batter evenly among each cavity of the prepared muffin pan. Cavities will be between 2/3 and 3/4-full; don't exceed 3/4-full or muffins could overflow because they rise very well.
Bake for about 18 to 20 minutes, or until tops are domed, puffed, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling but no batter. Bake until done; watch your muffins and not the clock. Allow muffins to cool in pan for about 10 minutes before carefully removing.
Drizzle muffins with salted caramel as desired. Don't add the caramel until you're ready to eat them because they could get soggy. Muffins are best fresh, but will keep airtight for up to 5 days at room temp; or in the freezer for up to 4 months.