Cinnamon Buttermilk Muffins

These cinnamon buttermilk muffins are perfect for you if you love the smell of cinnamon in the morning. They are a moist muffin that cinnamon lovers will love.
I would live off of muffins if I could.Blueberry muffins, strawberry muffins, morning glory muffins, and even raisin bran muffins…I’ll take all of them.Muffins with chocolate and peanut butter or just plain vanilla? Yes, please.

But when I found this recipe for cinnamon buttermilk muffins, I knew it would be a hit right away. It tastes like a muffin with coffee cake in it. This is the best comfort food.

These cinnamon muffins are the best because buttermilk keeps them soft. The acidic buttermilk breaks down the gluten in the flour, making the muffins light and fluffy. Don’t forget the buttermilk. Please? Thank you.

What you need to make cinnamon buttermilk muffins

Powder for baking. A lot of the old recipes I find in my church cookbooks only use baking powder and not baking soda. This recipe calls for 4 teaspoons of baking powder. Get baking powder that doesn’t have aluminum in it so the muffins don’t taste like metal.
Buttermilk. This muffin recipe works best with the thick, creamy buttermilk you can get at the store.
Oil. Canola oil, vegetable oil, or even melted coconut oil all work well.
Cinnamon. Saigon cinnamon is our favorite kind because it has the best flavor. Have you ever done it? It tastes great.
The recipe card has a full list of the ingredients.

For the muffins:

• 2 cups of all-purpose flour (260 grams)
• 4 teaspoons of baking powder without aluminum (16 grams)
• 1 1/4 teaspoons of salt (7 grams)
• 2 teaspoons of ground cinnamon (6 grams)
• 1/3 cup of canola oil (76 grams)
• 2 large eggs
• 1 cup of granulated sugar (200 grams)
• 1 cup of buttermilk (8 ounces)
• 2 teaspoons of vanilla extract (10 grams)

To make the streusel:

• 3 teaspoons of cinnamon (9 grams)
• 3 tablespoons of salted butter at room temperature

Set the oven to 425ºF.

Instructions:

1. Mix the flour, baking powder, salt, and cinnamon together in a small bowl. Use a whisk to break up any lumps.
2. Mix the oil, eggs, sugar, buttermilk, and vanilla together in a different bowl. Combine well.
3. Add the dry ingredients to the wet ones and stir until everything is mixed.

4. In a small bowl, mix the sugar, cinnamon, and butter together with a fork until they look like coarse crumbs.
5. Use cooking spray or standard muffin cups to line two muffin pans. Put half of the batter in 14 to 16 muffin cups.
6. Spread half of the cinnamon-sugar mixture over the batter for the muffins. Fill the muffin cups the rest of the way with the batter you have left. Put the rest of the cinnamon sugar butter mixture on top of the muffins.
7. After 5 minutes, lower the oven temperature to 350°F (without opening the oven) and bake for another 11–12 minutes, or until the center of the muffin springs back when you touch it. There should be some wet crumbs on the toothpick if you do the toothpick test.
8. Let the muffins cool for five minutes, then take them out of the pan and let them cool on a wire rack.

How can I keep muffins from getting dry?

Don’t mix the batter too much if you want soft muffins. If you mix the batter for muffins and quick breads too much, they can become dry, tough, and more “chewy.” This is because you destroy the air bubbles that make the muffins fluffy.

Mixing too much also makes gluten strands, which can make the muffin chewier. In some yeast breads or cookies, chewy is good, but no one wants a chewy muffin.

Weigh the ingredients with a food scale as well. This will make sure you don’t get too much flour.

Notes

• You can use melted shortening, melted coconut oil, melted butter, or vegetable oil.
• Setting the oven to a high temperature at first helps the muffin rise and form a nice dome on top.
• We like to use store-bought buttermilk because it is thick and rich. To make your own buttermilk, put 1 teaspoon of vinegar into a 1-cup measuring cup and fill it the rest of the way with half and half cream. Let it sit for a few minutes so it can thicken. Stir, then add to the mix. You can make buttermilk with regular milk, but the recipe will taste better if the milk has more fat in it.
• For more tips and tricks, see the article above.

Food

This food has 203 calories, 30 grams of carbohydrates, 3 grams of protein, 8 grams of fat, 2 grams of saturated fat, 2 grams of polyunsaturated fat, 4 grams of monounsaturated fat, 0.1 grams of trans fat, 31 milligrams of cholesterol, 303 milligrams of sodium, 50 milligrams of potassium, 1 gram of fiber, 18 grams of sugar, 126 IU of vitamin A, 0.02 milligrams of vitamin C, 104 milligrams of calcium, and 1 milligram of iron.

The number of calories is based on the recipe making 16 muffins, with each muffin being one serving. The calories listed are only an estimate because different brands of ingredients have different nutritional information. We are not nutritionists, so please see one for exact nutritional information.