Ingredients

• 2 1/2 cups flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda, sieved
• 1/2 teaspoon salt
• 1 1/4 cups buttermilk
• 1/2 cup (1 stick) unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 400* F. Lightly butter 12 muffin cups or coat with nonstick cooking spray.

2. Combine the flour, sugar, baking powder, baking soda and salt in a large bowl; stir until well blended.

3. In a separate bowl, whisk together the buttermilk, melted butter, eggs and vanilla until smooth.

4. Add the liquid ingredients to the dry ingredients all at once and fold until just moistened.

5. Sprinkle with the Cinnamon Ripple and fold once or twice to distribute evenly. Do not overmix.

6. Divide the batter evenly among the muffin cups. Bake until the tops are golden and a toothpick in the centers comes out clean, 22 to 25 minutes.

7. Cool on a wire rack before removing from the pan.

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