Cinnamon Buttermilk Muffins
These cinnamon buttermilk muffins are perfect for you if you love the smell of cinnamon in the morning. They are a delicious muffin that cinnamon fans will adore.
I would live off of muffins if I could.You can make blueberry muffins, strawberry muffins, morning glory muffins, or even raisin bran muffins.I want them all.Do you want chocolate peanut butter muffins or just plain vanilla muffins? Yes, please.
I knew this cinnamon buttermilk muffin recipe would soon become a favorite when I found it. This muffin tastes like coffee cake. This is the food that makes you feel good.
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.
Ingredients
Powder for baking. A lot of the ancient recipes I found in my church cookbooks simply ask for 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. For this muffin recipe, the thick, creamy buttermilk you can get at the store is excellent.
Oil. Canola oil, vegetable oil, or even liquefied coconut oil all work well.
Cinnamon. We like to buy Saigon cinnamon since it has the greatest flavor. Have you ever given it a shot? It tastes great.
Muffins:
- 260 grams of all-purpose flour
- 4 tablespoons of aluminum-free baking powder
- 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)
Streusel:
- 67 grams of granulated sugar
- 3 teaspoons of cinnamon
- 3 tablespoons of room-temperature salted butter
How to Make the Muffins
- Put the flour, baking powder, salt, and cinnamon in a small basin and mix them together. Use a whisk to break up any lumps.
- Put the oil, eggs, sugar, buttermilk, and vanilla in a separate bowl. Stir thoroughly.
- Add the dry ingredients to the wet components and mix until they are barely mixed.
- Mix the sugar, cinnamon, and butter together in a small bowl with a fork until it looks like coarse crumbs.
- Use cooking spray to coat two muffin tins or line them with regular muffin cups. Put half of the batter in 14 to 16 muffin cups.
- Put half of the cinnamon-sugar mixture on top of the muffin batter. Fill the muffin cups the rest of the way with the rest of the batter. Put the rest of the cinnamon sugar butter mix on top of the muffins.
- After 5 minutes, turn the oven down to 350°F (without opening the door) and bake for another 11–12 minutes, or until the middle of the muffin bounces back when you touch it. There should be some wet crumbs on the toothpick if you do the toothpick test.
- Let the muffins cool for 5 minutes, then take them out of the pan and let them cool on a wire rack.
Additional Tips and Information
How can I keep muffins from being dry?
Don’t stir the batter too much if you want soft muffins. If you mix muffin and quick bread batter too much, they might become dry, tough, and more “chewy.” This is because you break up the air bubbles, which are what make muffins fluffy.
Mixing too much can also generate gluten strands, which can make the muffin chewier. Some yeast breads or cookies can be chewy, but no one wants a chewy muffin.
Use a food scale to weigh the ingredients as well. This will make sure you don’t acquire too much flour.
*You can use melted coconut oil, melted butter, melted shortening, or vegetable oil.
Setting the oven to a high temperature at first helps the muffin make a nice dome on top.
Substitute for buttermilk
Store-bought buttermilk is thick and rich, which is why we prefer it. To make your own buttermilk, put 1 teaspoon of vinegar in 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 get thicker. Mix it in, then add it to the recipe. You can use ordinary milk to produce buttermilk, but the more fat the milk has, the nicer this recipe will taste.
Read the article above for more helpful hints and tricks.
Nutritional Information
The calories listed are for 16 muffins made from the recipe, with 1 muffin being 1 serving. The calories provided are only an estimate because different brands of products have different nutritional information. We are not nutritionists, so please visit a nutritionist for specific nutritional information.
- Calories: 203kcal
- Carbs: 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