Cinnamon Ripple Coffee Cake Muffins

this is the best coffee cake in a muffin cup you will ever eat...I have adapted this to a jar recipe..in fact, any recipe that has 4 cups of ingredients will fit in a wide mouth canning jar...

• Ready In: 32 mins
• Yields: 12 medium muffins

Ingredients

• 2 1⁄2 cups all-purpose flour
• 1⁄2 cup sugar
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 1⁄4 cups buttermilk
• 1⁄2 cup butter, melted
• 2  large eggs
• 1  teaspoon vanilla extract

• CINNAMON RIPPLE

• 1⁄2 cup light brown sugar, packed
• 1⁄4 cup butter, softened
• 1⁄4 cup all-purpose flour
• 2  teaspoons ground cinnamon

Directions

1. Preheat oven to 400*.
2. Lightly butter 12 muffin cups or coat with nonstick spray or use paper liners.
3. CINNAMON RIPPLE:.
4. Combine the brown sugar, butter, flour and cinnamon in a small bowl. Work together with a fork or your fingertips until well blended -- set aside.
5. BATTER:.
6. Combine the flour, sugar, baking powder, baking soda and salt in a large bowl.stir until well blended.In a seperate bowl, whisk together the buttermilk, melted butter, eggs, and vanilla till smooth.
7. Add the liquid ingredients to the dry ingredients all at once and fold just until moistened.
8. Sprinkle with the CINNAMON RIPPLE and fold once or twice to distribute evenlt.Do not overmix.
9. Divide batter evenly among muffin cups.
10. Bake until tops are golden and a tooth pick inserted in centers comes out clean.22-25 minutes.
11. Cool on wire rack before removing from pan.