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.

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.

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.

Recipe Variations

• Top the muffins with a cinnamon sugar mixture before baking.
• Add chopped pecans or walnuts to the batter.
• White chocolate chips are also a great addition.

Storage Instructions

Store the muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.

You can store any leftover muffins in the freezer. Freeze for up to 8 weeks.

I originally shared this recipe on Real Housemoms.

Easy Cinnamon Muffins

4.72 from 69 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

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Ingredients

 

• 2 cups all-purpose flour 260 grams
• 4 teaspoons baking powder
• 1 1/4 teaspoons salt
• 2 teaspoons ground cinnamon
• 1/3 cup canola oil*
• 2 large eggs
• 1 cup granulated sugar 200 grams
• 1 cup buttermilk 8 ounces
• 2 teaspoons vanilla extract

For the Streusel:

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

Instructions

 

• Preheat the oven to 425ºF.

For the Muffins:

• 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.

Video

Notes

*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.**

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

Author Julie Clark

Course Breakfast

Cuisine American

Calories 203

Keyword breakfast muffins, easy muffins

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