Makes 12
(from the kitchen of Jeanne Crawford, which she shared at my Relief Society Cooking Group)

Cinnamon ripple
1/2 Cup brown sugar
4 Tablespoons butter, cut into small pieces
1/4 Cup flour
2 teaspoons cinnamon

Muffin batter
2 Cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 Cup butter, at room temp.
1/2 Cup sugar
2 eggs
1/2 Cup buttermilk
1 teaspoon vanilla

Combine cinnamon ripple ingredients in a mixing bowl and use an electric mixer to blend (I have done it by hand). Set aside. Preheat oven to 400 degrees and grease bottoms only of 12 muffin cups or line with muffin papers. In a separate bowl, beat butter with sugar with electric mixer until it’s pale and fluffy, then beat in eggs, buttermilk, and vanilla. In a smaller bowl, on wax paper (or I do it in the wet ingredients bowl on top of the wet that’s already in there), combine dry ingredients. Then mix into wet until blended. Then sprinkle the cinnamon ripple over the batter and use a flexible spatula to fold it in a couple times. Divide evenly among the muffin cups and bake for 13 min or until a toothpick comes out clean. Delicious.