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.
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.