Cinnamon Muffins

4.67 from 3 votes

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!

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Dessert

Cuisine: American

Servings: muffins

Author: Tiffany Azure

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