These cinnamon buttermilk muffins are 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 on muffins if I could.You can make blueberry muffins, strawberry muffins, morning glory muffins, or even muffins with raisin bran…I want all of them.Do you want chocolate peanut butter muffins or just plain vanilla muffins? Yes, please.

But when I saw this recipe for cinnamon buttermilk muffins, I knew it would be a hit right away. It tastes like a muffin with coffee in it. This is the food that makes you feel good.

The best muffins are cinnamon muffins. Buttermilk keeps them soft. Buttermilk is acidic, which breaks down the gluten in flour and makes muffins that are light and soft. 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 call for baking powder and not baking soda. This recipe calls for four teaspoons of baking powder. Get baking powder that doesn’t have aluminum in it so the muffins don’t taste like metal.

Buttermilk. For this muffin recipe, the best kind of buttermilk is the thick, creamy kind you can buy at the store.

Oil. Canola oil, vegetable oil, or even melted coconut oil all work well.

Cinnamon. We like to buy Saigon cinnamon because it has the best flavor. Have you ever given it a shot? It tastes great.

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

Preparation and mixing

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.

Combine the streusel topping. Mix the sugar, cinnamon, and butter together in a small bowl with a fork until it looks like coarse crumbs.

Fill the muffin cups. Use non-stick cooking spray on two muffin pans or line them 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.

Step-by-step baking instructions

1. Preheat the oven to 425ºF.
2. Make the muffins: In a small bowl, combine the flour, baking powder, salt and cinnamon. Whisk to break any clumps.
3. In a separate bowl, combine the oil, eggs, sugar, buttermilk and vanilla. Mix well.
4. Pour the dry ingredients into the wet ingredients and mix just until combined.
5. In a small mixing bowl, combine the sugar, cinnamon and butter, cutting it together with a fork until it resembles coarse crumbs.
6. Spray 2 muffin pans with cooking spray or line with standard muffin cups. Fill 14-16 muffin cups half full of batter.
7. 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.
8. 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.
9. Allow the muffins to cool for 5 minutes, then remove them from the pan and allow them to cool on a wire rack.

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.

*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. Let it sit for a few minutes so it can thicken. Add to the recipe after stirring. You can make buttermilk with regular milk, but the recipe will taste better if the milk has more fat in it.

Nutritional Information

The calories shown are based on the recipe making 16 muffins, with 1 serving being 1 muffin. The calories shown are only an estimate because different brands of ingredients have different nutritional information. We are not nutritionists, so we suggest you talk to one for exact nutritional information.

• 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