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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 egg 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 those on hand for a quick, healthy breakfast.)
But when I came across this buttermilk cinnamon muffin recipe, I knew it would quickly become a favorite. It’s like coffee cake in a muffin. This is the ultimate in comfort food.
About this Easy Cinnamon Muffins Recipe:
Flavor: 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.)
Texture: These cinnamon muffins 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.
How to Make Easy Cinnamon Muffins
Mix the muffins. In a small bowl, combine the flour, baking powder, salt and cinnamon. Whisk to break any clumps. In another medium bowl, combine the oil, eggs, sugar, buttermilk and vanilla. Mix well. Pour the dry ingredients into the wet ingredients and mix just until combined.
Mix the streusel topping. In a small bowl, combine the sugar, cinnamon and butter, cutting it together with a fork until it resembles coarse crumbs.
Fill the muffin tins. Spray 2 muffin pans with cooking spray or line with paper liners. Fill 14-16 muffin cups half full of batter. 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 the muffins. Bake for 5 minutes, then reduce the oven temperature to 350ºF (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.
How do i prevent muffins from being dry and tough?
The key to tender muffins is this: Don’t over mix the batter. Over mixing batter for muffins and quick breads can cause them to be dry, tough and more “chewy”. This is because you ruin any air bubbles and those air bubbles are what give you fluffy muffins. Over mixing also develops gluten strands which can make for a chewier muffin. Chewy can be good in certain yeast breads or cookies, but no one wants a chewy muffin.
In a small bowl, combine the flour, baking powder, salt and cinnamon. Whisk to break any clumps.
In another large bowl, combine the oil, eggs, sugar, buttermilk and vanilla. Mix well.
Pour the dry ingredients into the wet ingredients and mix just until combined.
For the Streusel:
In a small bowl, combine the sugar, cinnamon and butter, cutting it together with a fork until it resembles coarse crumbs.
Spray 2 muffin pans with cooking spray or line with muffin liners.
Fill 14-16 muffin cups half full of batter.
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 for 5 minutes, then reduce the oven temperature to 350ºF (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 at room temperature.
*You can use vegetable oil, melted butter, melted coconut oil or melted shortening.Buttermilk Alternative
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.
Refer to the article above for more tips and tricks.The calories shown are based on the recipe making 16 muffins, with 1 serving being 1 muffin. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Easily the best muffin recipe ever. No kidding.
Tasty muffins! I used 1 cup white flour and 1 cup whole wheat flour, as well as applesauce instead of oil. So moist! Thanks for a great recipe!
Are you using a regular or mini muffin pan. The pics of muffins look like their mini, but recipe just said muffin pan. Thanks!
I make muffins at least once a week. These were wonderful! Especially yummy warm from the oven. My picky daughter had two – a rarity for her.
These are great! I over baked them a tad and I didn’t use all the streusel and I wish I had, but they were still great. Cleared out by the kids in two days.
Can I use regular milk? How would that impact the recipe?
Super easy and adaptable. I first used this recipe with a few alterations, as I was looking for a new apple and fig muffin recipe. I omitted the streusel, instead folding generous portions of diced peeled apple and chopped dried fig into the finished batter, and topped with turbinado before baking. Came out wonderful and made this my new apple fig muffin recipe. I then tried the recipe as is – again, came out great with a nice cake-y texture. Here, the flavor was a little simple for my tastes, but I was also using maybe the cheapest cinnamon available.… Read more »
I tried your cinnamon muffins yesterday and couldn’t believe that I had baked them. They were amazing! Moist and fluffy. My kids were amazed that I had baked them. ????
Today, I tried the same muffin recipe but with gluten free flour (one of my daughters is gluten intolerant). I experienced the same amazing results! My gluten tolerant daughter ate six muffins!
I look forward to trying more of your recipes. ????
Hi! Instead of making muffins. Will this recipe work in a pan? Either a loaf or bigger baking pan? Thank you!
Can you make these in a mini muffin pan? How long would you bake them?
If I wanted to make these in the big muffin size pan, how long would you suggest I bake them?
Thank you, these were delicious!!
If switching out oil and using apple sauce…..how much….still 1/3cup or more??
Anyone else try mini muffins and have time in oven….did you still start at 425 then reduce ….if yes when??
These are great, made them this morning. Out of vanilla extract so I used maple extract, very good!
Oh my goodness, these were good. It snowed here today so I wanted something warm and delicious. I didn’t have any fresh buttermilk so I ended up using powdered buttermilk. The recipe was well written and easy to follow. Thanks for sharing!