These coffee cake muffins make a great snack or a special treat for breakfast during the holidays. They also make a great dessert served warm with a scoop of vanilla ice cream. Make them regular size or mini—either way they are delicious.
Preheat oven to 375.
Spray a regular or mini-size muffin pan with nonstick cooking spray or line with muffin cups.
Mix ½ cup sugar and 1 ½ tsp cinnamon together in a small bowl.
Mix flour, baking powder, baking soda, and salt together in a medium size bowl.
Mix butter and sugar together until light and fluffy.
Add eggs, one at a time.
Add vanilla, buttermilk and ¾ tsp cinnamon. Add in flour mixture and mix until just blended.
Fill muffin cups half way with batter, sprinkle a tablespoon of sugar-cinnamon mixture and top with batter so muffin cup is full.
Sprinkle a teaspoon of sugar-cinnamon mix on top of each muffin.
For regular size muffins bake 20 minutes, for mini bake 12-15 minutes, or until a cake tester comes out clean.
Allow muffins to cool in pan before removing.
Makes 12 regular-size muffins or 24 mini muffins.
*Making your own buttermilk: Place 1 Tablespoon of white vinegar or lemon juice in a measuring cup. Add enough milk to make 1 cup. Allow to sit for 5 minutes. Use as much as recipe calls for.
Adapted from Styleathome.com