Description
These Cinnamon Breakfast Muffins with Caramel are soft, fluffy, and packed with a rich caramel center. The warm cinnamon flavor and gooey caramel make them the perfect treat for breakfast or an afternoon snack. Enjoy them fresh from the oven, or store them for later – they’re sure to be a hit!
Ingredients
- For the Muffins:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- ¾ cup granulated sugar
- 1 large egg
- ½ cup buttermilk (or milk)
- ¼ cup melted butter
- 1 tsp vanilla extract
- For the Caramel Filling:
- ¼ cup unsalted butter
- ¼ cup brown sugar, packed
- 2 tbsp heavy cream
- ½ tsp vanilla extract
- Pinch of salt
Instructions
Preheat the Oven & Prepare the Muffin Tin:
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it with non-stick spray.
2. Make the Muffin Batter:
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. In a separate bowl, beat together the sugar, egg, buttermilk, melted butter, and vanilla extract until smooth. Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
3. Prepare the Caramel:
In a small saucepan, melt the butter over medium heat. Stir in the brown sugar, heavy cream, and salt, and bring the mixture to a gentle simmer. Cook for 2-3 minutes, stirring constantly, until the caramel thickens slightly. Remove from heat and stir in the vanilla extract. Let it cool slightly.
4. Assemble the Muffins:
Spoon about 2 tablespoons of muffin batter into each muffin cup. Add a teaspoon of the caramel filling into the center of each, then top with another tablespoon of muffin batter to cover the caramel.
5. Bake:
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean (except for the caramel). The muffins should be golden brown on top.
6. Cool & Serve:
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm for the best gooey caramel effect!
Notes
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Reheat in the microwave for a few seconds to enjoy them warm.
- Freezing: These muffins can be frozen for up to 3 months. Wrap them individually in plastic wrap and store in a freezer bag for best results.
- Vegan Option: To make these muffins vegan, substitute dairy ingredients with plant-based alternatives, and replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 220
- Sugar: 15g
- Fat: 10g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg