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