Buttermilk Cinnamon Muffins
Soft, fragrant, and irresistibly spiced, these Buttermilk Cinnamon Muffins are the ultimate comfort bake for any time of year. Made with tangy buttermilk and a warm blend of cinnamon, these muffins strike the perfect balance between tender moisture and light, fluffy texture. A luscious brown sugar and cinnamon topping adds a delightful crunch to every bite, making them a treat that's as beautiful as it is delicious. With just 15 minutes of prep time, they’re ideal for busy mornings, holiday brunches, or cozy afternoon snacks. Serve these freshly baked muffins warm from the oven and watch them disappear in no time. Perfectly spiced and fuss-free, this recipe is destined to become a household favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup buttermilk
- 0.5 cup unsalted butter, melted and slightly cooled
- 2 units large eggs
- 2 teaspoons vanilla extract
- 0.25 cup brown sugar, packed
- 1 teaspoon ground cinnamon (for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with muffin liners or lightly grease it.
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a separate large bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula. Be careful not to overmix; the batter should be just combined and slightly lumpy.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
In a small bowl, mix together the brown sugar and ground cinnamon for the topping. Sprinkle this mixture evenly over the tops of the muffin batter.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 258 mg | 11% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 22.1 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 69 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
