These muffins are delicious, slightly chewy and mildly sweet. They are quite easy to make, though I would recommend either doubling the batch or making another item to go with them. These are not the sort of muffins that have staying power all on their own to get you through a busy morning, but more the type that wonderfully complement some sausage, eggs or other sort of filling breakfast.

Cinnamon Swirl Buttermilk Muffins, found here, but adapted from Simply Scratch

Ingredients:

2 tablespoons butter, melted and cooled
1/4 cup brown sugar
2 teaspoons ground cinnamon
3/4 cup all-purpose flour
1/4 whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2/3 cup buttermilk, room temperature
1 egg, room temperature
2 tablespoons granulated sugar

Directions:

Preheat oven to 350 degrees. Grease a six cup muffin tin, or line with paper, and set aside.
Melt the butter and set it aside to cool.
In a small bowl, combine the cinnamon and sugar, and set aside.
In a large bowl, combine the flours, baking powder, baking soda, and salt.
In a small bowl, whisk to combine the buttermilk, egg, and granulated sugar. Fold in the butter.
Fold the wet ingredients into the dry, and stir just until combined.
Fill each cup just under halfway full with batter. Spoon in a little less than 1 tablespoon of the brown sugar cinnamon mixture. (I used more than this, and still had extra to sprinkle on top.) Then spoon the remaining batter on top. Use the handle of a teaspoon to swirl the brown sugar into the batter in each cup.
Bake for 20 minutes, or until the tops are a very light golden and a toothpick inserted in the center comes out with just a few crumbs.
Cool for 5 minutes, and serve. Enjoy!