Julie Clark
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Cinnamon Buttermilk Muffins
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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.
If I could live off muffins, I would. Blueberry muffins, strawberry muffins, morning glory muffins, or even raisin bran muffins…I’ll take them all. Chocolate peanut butter muffins or even a simple vanilla muffin? Yes please.
But when I came across this cinnamon buttermilk 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 Muffin Recipe:
- Flavor: These warm 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.
- 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.
Ingredients for Cinnamon Buttermilk Muffins
- Baking powder. Many vintage recipes that I find in my old church cookbooks call for only baking powder and no baking soda. There are 4 teaspoons of baking powder in this recipe. Buy aluminum free baking powder so the muffins don’t end up with a metallic taste.
- Buttermilk. That thick, rich buttermilk from the grocery store is best for this muffin recipe.
- Oil. Canola, Vegetable, or even melted coconut oil all work well.
- Cinnamon. For the best cinnamon flavor, we like to buy Saigon cinnamon. Have you ever tried it? It has delicious flavor.
✨ See the recipe card for the full list of ingredients. ✨
How to Make Cinnamon Buttermilk 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 cups. Spray 2 muffin pans with non-stick 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 dry muffins?
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.
Also, weigh ingredients with a food scale. This will ensure you don’t get too much flour.
Recipe Variations
- Top the muffins with a cinnamon sugar mixture before baking. Or drizzle with powdered sugar glaze after.
- Use chai spice or pumpkin pie spice instead of cinnamon for a fun twist on the muffins.
- 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.
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
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Ingredients
For the muffins:
- 2 cups all-purpose flour 260 grams
- 4 teaspoons aluminum free baking powder 16 grams
- 1 1/4 teaspoons salt 7 grams
- 2 teaspoons ground cinnamon 6 grams
- 1/3 cup canola oil* 76 grams
- 2 large eggs
- 1 cup granulated sugar 200 grams
- 1 cup buttermilk 8 ounces
- 2 teaspoons vanilla extract 10 grams
For the streusel:
- 1/3 cup granulated sugar 67 grams
- 3 teaspoons cinnamon 9 grams
- 3 tablespoons salted butter at room temperature
Instructions
- Preheat the oven to 425ºF.
Make the muffins:
- In a small bowl, combine the flour, baking powder, salt and cinnamon. Whisk to break any clumps.
- In a separate bowl, combine the oil, eggs, sugar, buttermilk and vanilla. Mix well.
- 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.
- Spray 2 muffin pans with cooking spray or line with standard muffin cups. Fill 14-16 muffin cups half full of 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.
- 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
- *You can 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.
- 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
Other Muffin Recipes
I love anything cinnamon and these are easy and great!
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 think 1 1/4 tsp is too much salt. I used 1/2 tsp and probably could have cut to to 1/4 ssp
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.
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?
loved this recipe. The spreaders are really cute thanks for posting the source I really enjoy your blog please keep up the good work
How long would these last once made? I was hoping to make them a few days before an event.
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. 😋
This is amazing—absolutely delicious!
Can’t wait for my granddaughter to try one!!
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.
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 »
Just made these and they turned out great. Very tasty.
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. 👍🏼
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?
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?