Buttermilk Cinnamon Muffins: Best Breakfast Treat

Have you ever woken up craving something warm, sweet, and just a little bit indulgent to start your day? If you’ve got apples and buttermilk in your pantry, you’re already halfway to creating some of the best breakfast cinnamon muffins you’ll ever taste. Whether it’s a cozy Sunday morning or a busy weekday rush, these buttermilk-infused delights are here to save the day—and your taste buds.

Why Buttermilk Makes All the Difference

Let’s talk about buttermilk for a moment. What is it about this tangy, creamy ingredient that makes baked goods so irresistibly tender? Think of buttermilk as the unsung hero of baking. Its acidity works like magic, breaking down gluten strands and creating a light, fluffy texture. And when paired with cinnamon or apples, it adds a subtle depth of flavor that plain milk just can’t match.

But what if you don’t have buttermilk on hand? No worries! You can easily make a substitute by mixing 1 cup of milk (or even water) with 1 tablespoon of lemon juice or vinegar. Let it sit for five minutes, and voilà—you’ve got yourself homemade buttermilk.

Now, let’s dive into some mouthwatering recipes that will have you reaching for seconds (and maybe thirds).

Recipe Spotlight: Buttermilk Cinnamon Muffins

If you love the aroma of cinnamon wafting through your kitchen in the morning, these buttermilk cinnamon muffins are a must-try. They’re soft, moist, and packed with triple the cinnamon goodness—because why stop at one layer of flavor?

Ingredients You’ll Need:

• 2 cups all-purpose flour
• 4 teaspoons aluminum-free baking powder
• 1 ¼ teaspoons salt
• 2 teaspoons ground cinnamon
• ⅓ cup canola oil (or melted coconut oil for a twist)
• 2 large eggs
• 1 cup granulated sugar
• 1 cup buttermilk
• 2 teaspoons vanilla extract

For the streusel topping:

• ⅓ cup sugar
• 3 teaspoons cinnamon
• 3 tablespoons softened butter

How to Make Them:

1. Preheat your oven to 425°F. Grease a muffin tin or line it with paper liners.
2. In a bowl, whisk together the dry ingredients—flour, baking powder, salt, and cinnamon.
3. In another bowl, mix the wet ingredients—oil, eggs, sugar, buttermilk, and vanilla. Combine gently.
4. Fold the dry ingredients into the wet mixture until just combined. Overmixing is the enemy of fluffy muffins!
5. For the streusel, cut the butter into the sugar and cinnamon using a fork until crumbly.
6. Fill each muffin cup halfway with batter, sprinkle half the streusel, then top with more batter. Finish with the remaining streusel.
7. Bake for 5 minutes, then reduce the heat to 350°F and bake for another 11–12 minutes.

Pro tip: Starting with a high oven temperature helps create those beautiful domed tops we all love.

Dutch Apple Muffins: A Fall-Inspired Delight

If you’re looking for a recipe that screams autumn, try these Dutch apple muffins . Imagine tender chunks of fresh apple folded into spiced buttermilk batter, topped with a crunchy oat-and-brown-sugar crumble. It’s like pie meets muffin—need I say more?

Pair them with a hot cup of coffee or tea, and you’ve got yourself a breakfast fit for royalty. Plus, they’re an excellent way to use up leftover apples from your last trip to the orchard.

Jumbo Muffins for Big Appetites

Sometimes, regular-sized muffins just don’t cut it. Enter jumbo muffins , the ultimate breakfast treat for those who believe bigger is better. Use the same base recipe for buttermilk cinnamon muffins, but fill oversized muffin liners almost to the brim. Bake slightly longer, and you’ll end up with bakery-worthy creations that are sure to impress.

Serve them warm with a pat of butter melting into the center, and watch everyone’s eyes light up.

Tips for Perfect Muffins Every Time

1. Don’t Overmix: Treat your batter like a delicate flower. Mix until just combined to avoid tough, chewy results.
2. Weigh Your Ingredients: A food scale ensures accuracy, especially when measuring flour. Too much flour = dry muffins.
3. Experiment with Flavors : Swap cinnamon for chai spice or pumpkin pie spice for a fun twist. Add chopped nuts, white chocolate chips, or dried fruit for extra texture.
4. Storage Matters : Store cooled muffins in an airtight container at room temperature for up to three days. Freeze leftovers for future breakfast emergencies.

Why These Muffins Belong in Your Recipe Rotation

There’s something comforting about biting into a perfectly baked muffin, isn’t there? Maybe it’s the nostalgia of childhood mornings or the satisfaction of knowing you’ve nailed a simple yet delicious recipe. Whatever the reason, these best breakfast muffin recipes deserve a permanent spot in your repertoire.

From buttermilk oatmeal muffins to buttermilk coffee cake muffins , there’s no shortage of ways to enjoy this versatile ingredient. So next time you find yourself wondering, “What should I make for breakfast?” remember: apples, buttermilk, and a little creativity go a long way.

Final Thoughts

Breakfast doesn’t have to be boring, and with these recipes, it won’t be. Whether you’re whipping up a batch of buttermilk cinnamon muffins or experimenting with new flavors, you’re guaranteed to start your day on a high note.

So tell me—what’s your favorite way to use buttermilk in cooking? Have you tried any of these recipes yet? Drop a comment below and share your thoughts. Happy baking!

Buttermilk Cinnamon Muffins: The Ultimate Breakfast Treat

These Buttermilk Cinnamon Muffins are soft, moist, and bursting with cinnamon flavor. With a triple hit of cinnamon in the batter, streusel filling, and topping, they’re perfect for breakfast or as a snack. Made with rich buttermilk, these muffins are tender, flavorful, and easy to customize with nuts, spices, or glazes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 16 minutes mins

Total Time 26 minutes mins

Course Breakfast

Cuisine American

Servings 16 muffins

Calories 203 kcal

Ingredients

  

• 2 cups all-purpose flour
• 4 teaspoons aluminum-free baking powder
• 1 ¼ teaspoons salt
• 2 teaspoons ground cinnamon
• ⅓ cup canola oil or melted coconut oil for a twist
• 2 large eggs
• 1 cup granulated sugar
• 1 cup buttermilk
• 2 teaspoons vanilla extract

For the streusel topping:

• ⅓ cup sugar
• 3 teaspoons cinnamon
• 3 tablespoons softened butter

Instructions

 

• Preheat your oven to 425°F. Grease a muffin tin or line it with paper liners.
• In a bowl, whisk together the dry ingredients—flour, baking powder, salt, and cinnamon.
  
• In another bowl, mix the wet ingredients—oil, eggs, sugar, buttermilk, and vanilla. Combine gently.
  
• Fold the dry ingredients into the wet mixture until just combined. Overmixing is the enemy of fluffy muffins!
• For the streusel, cut the butter into the sugar and cinnamon using a fork until crumbly.
  
• Fill each muffin cup halfway with batter, sprinkle half the streusel, then top with more batter. Finish with the remaining streusel.
  
• Bake for 5 minutes, then reduce the heat to 350°F and bake for another 11–12 minutes.
• Pro tip: Starting with a high oven temperature helps create those beautiful domed tops we all love.
  

Notes

• Buttermilk Substitute: Mix 1 teaspoon vinegar with 1 cup of milk (or half-and-half for richer flavor) and let it sit for 5 minutes to thicken.
• Storage: Store in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days, or freeze for up to 8 weeks.
• Flavor Variations: Swap cinnamon for chai spice or pumpkin pie spice for a fun twist. Add chopped pecans, walnuts, or white chocolate chips for extra texture.

Keyword Recipes Using Apples And Buttermilk

More Recipes You’ll Love

• 3 Ingredient Biscuits Recipe
• Southwest Sweet Potato Black Bean and Rice Skillet
• Ambrosia Salad Recipe
• Fluffy Buttermilk Pancakes
• Buttermilk Chocolate Cake

Tried This Recipe?

I’d love to hear how this recipe turned out! To show off your creation, leave a comment or tag @foodiecreator on Instagram and #foodiecreator.