Recipe from Baking Sheet (bracketed comments are things I changed from the original recipe)
2 cups all purpose flour (1 cup plain flour & 1 cup wholemeal plain flour)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon (I went for a bit more than this, more like 2 tsp)
1/2 cup sugar
1/2 cup brown sugar
1 large egg
3 tbsp vegetable oil (I used light olive because that is what we had)
1 tsp vanilla extract (I always just go for a splash)
3/4 cup buttermilk
1/4 tsp brown sugar
1/2 tsp cinnamon
Preheat oven to 400F (200C). Line 11 muffin cups with paper liners (or grease really well).
In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
In a large bowl, whisk together sugars and the egg until smooth. Beat in vegetable oil and vanilla. Working in 2 or 3 additions, alternate adding the flour and the buttermilk to the sugar mixture, stiring until just combined.
In a small bowl, stir together remaining brown sugar and cinnamon.
Fill each muffin cup about 1/2 full. Sprinkle with a scant 1/2 tsp of the brown sugar mixture into each cup. Evenly divide remaining batter on top and sprinkle with remaining sugar mixture. (I only did the first sprinkle of the sugar/cinnamon mixture)
Bake at 400F (200C) for 15-18 minutes, until a tester comes out clean.
Transfer to a wire rack to cool completely before eating.
Makes 11 muffins.
Oh – there is one more thing to note about this recipe. I only made 11 muffins and not 12. There are two reasons for this. First of all, if you add 1/2-1 cup of nuts, chocolate chips, chopped banana pieces, etc, you will need that extra cup to use the extra batter. Second, the muffins will be puffier, with prettier tops if you make only 11.
As these were cooking, the cinnamon wafted through the house, it smelt gorgeous. 🙂 Best eaten after a short spin in the microwave to warm them up. Even better if after warming them up, you cut it in half and spread with a little bit of butter. MMMMM