Title: Cinnamon-ripple coffee cake muffins
 Categories: None
      Yield: 1 Servings
 
MMMMM----------------------CINNAMON RIPPLE---------------------------
    1/2 c  Packed light brown sugar
    1/4 c  (1/2 stick) unsalted butter;
           -softened
    1/4 c  Unbleached all-purpose flour
      2 ts Ground cinnamon

MMMMM---------------------------BATTER--------------------------------
  2 1/2 c  Unbleached all-purpose flour
    1/2 c  Sugar
      2 ts Baking powder
      1 ts Baking soda; sieved
    1/2 ts Salt
  1 1/4 c  Buttermilk
    1/2 c  (1 stick) unsalted butter;
           -melted
      2 lg Eggs
      1 ts Vanilla extract
 
  >From Muffins A to Z by Marie Simmons
  
  The best coffee cake in a muffin cup you will ever experience. The
  cake part is simply an adaptation of a classic light buttermilk
  batter, with a sweet, buttery brown-sugar-and-cinnamon crumb mixture
  that is swirled in before baking.
  
  1. Preheat the oven to 400 degrees F. Lightly butter 12 muffin cups
  or coat with nonstick cooking spray.
  
  2. To make the Cinnamon Ripple: Combine the brown sugar, butter,
  flour and cinnamon in a small bowl. Work together with a fork or your
  fingertips until well blended; set aside.
  
  3. To make the Batter: Combine the flour, sugar, baking powder,
  baking soda and salt in a large bowl; stir until well blended. In a
  separate bowl, whisk together the buttermilk, melted butter, eggs and
  vanilla until smooth. Add the liquid ingredients to the dry
  ingredients all at once and fold just until moistened. Sprinkle with
  the Cinnamon Ripple and fold once or twice to distribute evenly. Do
  not overmix.
  
  4. Divide the batter evenly among the muffin cups. Bake until the
  tops are golden and a toothpick inserted in the centers comes out
  clean, 22 to 25 minutes. Cool on a wire rack before removing from the
  pan.
  
  Makes 12 medium muffins