Cinnamon Buttermilk Muffins
Warm, tender, and perfectly spiced, these Cinnamon Buttermilk Muffins are a delightful way to start your morning or satisfy an afternoon craving. Made with buttermilk for a soft, moist crumb and infused with aromatic ground cinnamon, these muffins strike the perfect balance between comforting sweetness and cozy spice. Topped with a crisp layer of cinnamon sugar, they bake up with a golden, irresistible finish. Ready in just 35 minutes, this recipe is simple enough for busy mornings yet indulgent enough to impress at a weekend brunch. Whether enjoyed warm out of the oven or as a make-ahead treat, these easy homemade cinnamon muffins are sure to be a family favorite! Keywords: Cinnamon Buttermilk Muffins, easy muffin recipe, breakfast muffins, cinnamon sugar topping, moist muffins.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (melted and slightly cooled)
- 1 cup Buttermilk
- 1 unit Large egg
- 1 teaspoon Vanilla extract
- 3 tablespoons Cinnamon sugar (for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt until well combined.
In a separate medium bowl, whisk together the melted butter, buttermilk, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently mix with a spatula until just combined. Be careful not to overmix; the batter may be slightly lumpy, and that's okay.
Evenly divide the batter among the 12 muffin cups, filling each about two-thirds full.
Sprinkle the tops of each muffin generously with cinnamon sugar.
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely or enjoy warm.
Nutrition Facts
Calories |
231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 229 mg | 10% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 16.5 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 34 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 55 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.
