Averie Cooks

-1 Preheat oven to 350F. Line a Non-Stick 12-Cup Regular Muffin Pan with paper liners or spray well with floured cooking spray (I prefer the cosmetic look of no liners); set pan aside.
-1 In a large microwave-safe bowl, melt the butter, about 1 minute on high power; set aside.
-1 In a 2-cup glass measuring cup or medium bowl, add the buttermilk, oil, egg, vanilla, and whisk to combine.
-1 Add the buttermilk mixture to the melted butter and whisk to combine.
-1 Add the brown sugar and whisk to combine.
-1 Add the flour, baking soda, cinnamon, optional salt, and stir until just combined; don’t overmix. Batter will be lumpy and don’t try to stir the lumps smooth or muffins will be tough.
-1 Using a large cookie scoop or 1/4-cup measure, distribute the batter evenly among each cavity of the prepared muffin pan. Cavities will be between 2/3 and 3/4-full; don’t exceed 3/4-full or muffins could overflow because they rise very well.
-1 Bake for about 18 to 20 minutes, or until tops are domed, puffed, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling but no batter. Bake until done; watch your muffins and not the clock. Allow muffins to cool in pan for about 10 minutes before carefully removing.
-1 Drizzle muffins with salted caramel as desired. Don’t add the caramel until you’re ready to eat them because they could get soggy.
-1 Adapted from Cinnamon-Sugar Crust Cinnamon-Ribbon Bread