Easy Cinnamon Muffins

If you love the aroma of cinnamon sugar in the morning, these easy cinnamon muffins are for you! Made with buttermilk for an ultimately soft, tender muffin.

Easy Cinnamon Muffins Recipe with Buttermilk

If I could live off muffins, I would.

I mean, officially, we do have healthy muffin recipe right here, but you see, it’s not those kind of muffins I want to eat for breakfast, lunch and dinner. Although we do love to keep sausage egg muffins on hand for a quick, healthy breakfast.

No, it’s these super soft easy cinnamon muffins that I like with my morning cup of coffee. They are the ultimate, tender muffin kept that way by buttermilk. The acidic buttermilk breaks down the gluten in flour, which leads to light, tender muffins. Don’t skip the buttermilk. Please? Thanks.

Easy Cinnamon Muffins Recipe with Buttermilk

These easy cinnamon muffins have a triple cinnamon hit. There’s cinnamon in the batter, cinnamon streusel inside the muffins, and cinnamon streusel baked on top of the muffins, too. For the best cinnamon flavor, we like to buy Saigon cinnamon. Have you ever tried it? It has delicious flavor!

Easy Cinnamon Muffins Recipe with Buttermilk

Oh, and isn’t that little butter knife cute? If you love it, you can get it here.

Easy Cinnamon Muffins Recipe with Buttermilk

I originally shared this recipe on Real Housemoms.

Easy Cinnamon Muffins Recipe with Buttermilk
Easy Cinnamon Muffins Recipe with Buttermilk

Easy Cinnamon Muffins

4.9 from 29 votes
If you love the aroma of cinnamon sugar in the morning, these easy cinnamon muffins are for you! Made with buttermilk for an ultimately soft, tender muffin.
Servings 16
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes

Ingredients
 

  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 1/4 teaspoons salt
  • 2 teaspoons cinnamon
  • 1/3 cup canola oil
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 cup buttermilk
  • 2 teaspoons vanilla

For the Streusel:

  • 1/3 cup granulated sugar
  • 3 teaspoons cinnamon
  • 3 tablespoons butter at room temperature

Instructions
 

  • Preheat the oven to 425 degrees.

For the Muffins:

  • In a small bowl, combine the flour, baking powder, salt and cinnamon. Whisk to break any clumps.
  • In another bowl, combine the oil, eggs, sugar, buttermilk and vanilla. Mix well.
  • Pour the wet ingredients into the dry ingredients and mix just until combined.

For the Streusel:

  • In a small bowl, combine the sugar, cinnamon and butter, cutting it with a fork until it resembles coarse crumbs.
  • Spray 2 muffin pans with cooking spray.
  • Fill 14-16 muffin cups half full.
  • Sprinkle half of the cinnamon streusel on over the muffin batter.
  • Use the remaining batter to fill the muffin cups the rest of the way.
  • Sprinkle the remaining streusel on top of the muffins.
  • Bake at 425 for 5 minutes, then reduce the oven temperature to 350 degrees (without opening the oven) and bake for an additional 11-12 minutes, or until the center of the muffin bounces back when you touch it.
  • Allow the muffins to cool for 5 minutes, then remove them from the pan and allow them to cool on a wire rack.
  • Store in an airtight container.

Video

Notes

We like to use store bought buttermilk because it is thick and rich.
If you need to make your own buttermilk, put 1 teaspoon vinegar into a 1-cup measuring cup, then fill it the rest of the way with half and half cream. Allow it to sit for a few minutes to thicken. Stir, then add to the recipe.
You can use regular milk to make buttermilk, but the higher the milk fat content, the better this recipe will taste. 

Nutrition

Calories: 203kcal | Carbohydrates: 30g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 226mg | Potassium: 146mg | Sugar: 17g | Vitamin A: 125IU | Calcium: 73mg | Iron: 1mg
Course Breakfast
Cuisine American
Calories 203

A bowl of cinnamon muffins

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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Comments

  1. 5 stars
    Made this morning. Muffin rose beautifully . Flavour and sweetness just right. Bake at 220 for 5 min then 175 for 10min then took it out. Recipe came out with 14 muffins.

  2. 5 stars
    Tried it this AM. Turned out amazing. Only issue was I slightly over filled the cups so they rose well over the tops and the batter ran over. On the bright side, I had lots of extra crunchy edges. 😋

    1. They should be ok. You could pop them into the freezer. When you go to defrost, don’t open the container until they are fully defrosted. This will help them stay moist.

  3. 5 stars
    loved this recipe. The spreaders are really cute thanks for posting the source I really enjoy your blog please keep up the good work

  4. 5 stars
    Delicious! Only problem; it is very hard not to eat too many at once 🙂 I was like “what?!? Did I actually bake those?” The streusel filling, oh my God, it takes it to a whole new level! I am wondering, can I use the recipe and bake a cake instead of muffins?

  5. This recipe comes together really easy. A couple notes: don’t fill the muffin cups 1/2 full. Fill the muffin cups 1/4 full, then sprinkle in about 1 tsp of filling, then fill cups to about 2/3 full and sprinkle remaining filling on top. If you follow the recipe and fill the muffin cups 1/2 full, you’ll use all the batter with 12 muffins and won’t have enough to fill the muffin cups the rest of the way. Also, if you fill your muffin cups all the way to the top, the muffins will spill out while baking.

  6. 5 stars
    I made this muffin recipe back in March and have been meaning to write a review on it. If you like cinnamon you will enjoy this muffin recipe. Cinnamon is very prominent. The cake is light and fluffy and not too sweet. This muffin is perfect to enjoy with a cup of tea or for a morning snack. I have made it many times since March. It is very flavoursome.

  7. 5 stars
    These muffins are really yummy. I used kodiac cakes powder instead of flour, replaced 1/2 of the sugar with monk fruit sweetener, and swapped out the oil with applesauce. I sprinkled the cinnamon sugar/monk fruit mixture on top (without butter). They’re 129 kcal and 6.5 gms protein. We will be making them often!

  8. 5 stars
    These Were delicious!
    I only used 2/3 of the sugar & it was plenty sweet for us. (I find when cinnamon is in a recipe, one needs less sugar. Not exactly sure why.) I added 1/2 tsp of maple flavoring & therefore only 1.5 tsp of vanilla.
    I also put chopped pecans in the streusel since my husband really likes pecans. Super good!

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