Asheville Bed and Breakfast; Best Fall Muffin-Cinnamon Ripple

 Fall is a favorite time of the year for us here At Cumberland Falls Bed and Breakfast Inn often evoking sweet memories of the sounds of  bright, bold tree colors, the sounds of crunching  leaves under foot and the wonderfully warm aromas of  cinnamon; your Asheville bed and Breakfast Best Fall Muffin-Cinnamon Ripple.

Cinnamon Ripple:  Set oven to 375 Degrees    Bake 18-22 minutes contingent upon your oven. Check at 18 with toothpick.  You can bake longer… You cannot
bake shorter!

2 1/2 cups of All purpose flour                                    Cinnamon Ripple
1/2 cup of sugar                                                                1/2 cup light brown sugar
2 tsp. baking powder                                                       1/2 stick unsalted butter, softened
1 tsp. baking soda, sieved                                              1/4 cup all purpose flour
1/2 tsp salt                                                                          2 tsp. ground cinnamon
1 1/4 cups buttermilk
1  stick unsalted butter (8 T) Melt.
2 large eggs
1 tsp. vanilla or 1/2 vanilla bean scraped

Put all dry ingredients in bowl.  Mix buttermilk, eggs, vanilla and melted butter into solution.  Pour the wet into the dry and mix just a few turns.  Dot with the cinnamon ripple mixture and mix just enough to distribute fairly evenly.  The true secret of a tender muffin is not to OVER MIX.  If there is still a bit of white flour showing….No worries.

Divide batter evenly between 12 muffin cups.  We use Texas muffin tins here and if you use smaller ones, this recipe will make many more muffins.

No one will have to call the lucky recipients to the table.  This is the muffin I choose to bake when I have folks that are not morning people as a rule and may arrive a bit late at our breakfast table. It renders nearly perfect attendance!

Patti and Gary Wiles Innkeepers At Cumberland Falls Bed and Breakfast Inn Your Asheville Bed and Breakfast

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