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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.**
Do you think you could add protein powder to these? Would you maybe subtract the same amount of flour as you add in protein powder?
These looks delicious! Unfortunately, I’m low on all purpose flour, but I do have self-rising flour. Could I use that if I left out the baking powder?
Hey! Just made them. They turned out good. But my whole fam and I felt like the salt was too much. And another thing, the cinnamon sugar mixture went at the bottom of the cupcake mold and kinda stuck there even tho i put it in the middle-top. 👍🏼
Just made these and they turned out great. Very tasty.
Big success! Following some of the earlier comments, we substituted 1c. whole wheat pastry flour for half the flour and replaced the oil with applesauce. I also cut the sugar for the muffins in half—an easy choice because I know our commercially bought applesauce had sugar added. These changes probably made the muffin itself less interesting, but all anyone noticed was the streusel, which we didn’t change at all. I thought we would be low on streusel if anything; instead I ended up short on muffin batter to complete the top half. My tip: Be conservative with the initial half-fill… Read more »
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.
This is amazing—absolutely delicious!
Can’t wait for my granddaughter to try one!!
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. 😋
How long would these last once made? I was hoping to make them a few days before an event.
loved this recipe. The spreaders are really cute thanks for posting the source I really enjoy your blog please keep up the good work
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?
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.
i think 1 1/4 tsp is too much salt. I used 1/2 tsp and probably could have cut to to 1/4 ssp
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.
I love anything cinnamon and these are easy and great!