Cinnamon Muffins
Cinnamon Muffins are a delectable treat that combines the warm, comforting flavor of cinnamon with a delightful crumbly topping. These muffins will be your new go to as a breakfast on the go or as an afternoon snack!
Servings:12 muffins
Ingredients
For the Cinnamon Muffins
- 2 cups flour
- 1 cup sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- ⅔ cup buttermilk
- ⅔ cup oil
- 2 eggs
For the Streusel Topping
- 4 tbsp flour
- 4 tbsp sugar
- 1 tsp cinnamon
- 2 tbsp butter, fridge cold
Instructions
- Pre heat the oven to 390 and line a 12 hole muffin tin with muffin cases or squares of baking parchment.
- First, make the streusel topping. Combine the flour, sugar and cinnamon, and add the butter, cut into small cubes. Using your fingertips, rub the butter into the mixture until you have a crumbly mix with a few chunkier pieces. Chill while you make the muffin mixture.
- In a large bowl, whisk together the dry ingredients. In another or in a mixing jug, whisk together the liquid ingredients.
- Pour the wet into the dry and whisk until just combined.
- Fill the muffin cases just under 2/3 full - the exact number of muffins this recipe will yield will depend on the size of your tin - some muffin tins, especially silicone ones tend to run on the smaller size. Feel free to fill just to 1/2 if you want smaller, rather than bakery-style muffins.
- Top each muffin very generously with the chilled streusel before baking for 20 minutes until the muffins have risen and the tops have cracked a little.
- Transfer to a wire rack to cool.
Notes
Muffins are best eaten the day they are baked, but they will keep for up to 2 days in an air tight container at room temperature.
Nutrition
Calories: 296 kcal, Carbohydrates: 40 g, Protein: 4 g, Fat: 14 g, Saturated Fat: 1 g, Polyunsaturated Fat: 4 g, Monounsaturated Fat: 8 g, Trans Fat: 0.1 g, Cholesterol: 29 mg, Sodium: 192 mg, Potassium: 58 mg, Fiber: 1 g, Sugar: 21 g, Vitamin A: 67 IU, Vitamin C: 0.01 mg, Calcium: 69 mg, Iron: 1 mg