Cinnamon Buttermilk Muffins
If you love the aroma of cinnamon in the morning, these cinnamon buttermilk muffins are for you! They are a moist muffin and perfect for cinnamon lovers.
Servings: 16
Calories: 203kcal
Ingredients
For the muffins:
- 2 cups all-purpose flour
- 4 teaspoons aluminum free baking powder
- 1 1/4 teaspoons salt
- 2 teaspoons ground cinnamon
- 1/3 cup vegetable oil*
- 2 large eggs
- 1 cup granulated sugar
- 1 cup buttermilk
- 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. Spray 2 muffin pans with cooking spray or line with standard muffin cups. This will make 14-16 muffins.
- In a small bowl, combine the flour, baking powder, salt and cinnamon. Whisk to break any clumps. 2 cups all-purpose flour , 4 teaspoons aluminum free baking powder , 1 1/4 teaspoons salt , 2 teaspoons ground cinnamon
- In a separate large bowl, combine the oil, eggs, sugar, buttermilk and vanilla. Mix well. 1/3 cup vegetable oil* , 2 large eggs, 1 cup granulated sugar, 1 cup buttermilk , 2 teaspoons vanilla extract
- Pour the dry ingredients into the wet ingredients and mix just until combined.
- In a small mixing bowl, combine the sugar, cinnamon and butter, cutting it together with a fork until it resembles coarse crumbs. 1/3 cup granulated sugar, 3 teaspoons cinnamon, 3 tablespoons salted butter
- Fill 14-16 muffin cups half full using half of the batter. Sprinkle half of the cinnamon-sugar mixture on over the muffin batter. Use the remaining batter to fill the muffin cups the rest of the way. Sprinkle the remaining cinnamon sugar butter mixture on top of the muffins. Coarse sugar also gives a pretty look!
- 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. If you do the toothpick test, there should be a few moist crumbs on the toothpick.
- Allow the muffins to cool for 5 minutes, then remove them from the pan and allow them to cool on a wire rack.
Video
Notes
- *Use vegetable oil, melted butter, melted coconut oil or melted shortening.
- Setting the oven temperature to a high temperature initially helps the muffin form a beautiful dome on top.
- Buttermilk Substitute 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.
- Storage: Store the muffins in an airtight container at room temperature on the counter 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. 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. **
Nutrition
Calories: 203kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 303mg | Potassium: 50mg | Fiber: 1g | Sugar: 18g | Vitamin A: 126IU | Vitamin C: 0.02mg | Calcium: 104mg | Iron: 1mg
