Cinnamon Muffins
User Reviews
5
Cinnamon Muffins
Description
This Cinnamon Muffins recipe combines all-purpose flour, sugar, baking powder, cornstarch, salt, cinnamon, and nutmeg for the dry base, balanced with egg, vanilla, buttermilk, and melted butter for moisture and richness. The wet and dry components are gently combined to avoid over-mixing, preserving a tender crumb and avoiding density.
The muffins bake at 375°F, with baking time varying depending on size—about 15-16 minutes for standard muffins or 11-13 minutes for minis. The toothpick test ensures just-baked interiors with moist crumbs. A topping made from melted salted butter, sugar, and cinnamon is applied to give a sweet, crunchy texture contrast to the soft muffin.
These muffins can be served warm or at room temperature, suitable for breakfast or snacks. They freeze well when wrapped tightly, making them convenient to store. If buttermilk isn’t available, a substitute can be used without greatly affecting results. Overall, the recipe achieves a balanced cinnamon flavor complemented by nutmeg, light texture, and a pleasant topping.
Ingredients
- 1 ½ cups all-purpose flour
- ⅔ cup sugar
- 2 teaspoon baking powder
- 2 teaspoon cornstarch
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 egg lightly beaten, large
- 1 teaspoon vanilla
- ½ cup buttermilk
- 6 Tablespoons butter melted and cooled, unsalted
Topping
- 4 Tablespoons butter melted, salted
- 4 Tablespoons sugar
- 2 teaspoon ground cinnamon
Instructions
- Preheat oven to 375F (190C) and line a 12-count standard muffin tin or a 24-count mini muffin tin with paper liners or lightly grease and flour.
- Combine flour, sugar, baking powder, cornstarch salt, cinnamon, and nutmeg in a large bowl and whisk until well-combined.
- In a separate bowl, whisk together egg, vanilla, and buttermilk.
- While still whisking the wet ingredients, slowly pour in the melted butter until incorporated (mixture may curdle slightly, this is fine).
- Add the dry ingredients to wet and, using a spatula, gently stir ingredients together until just combined -- do not over-mix or your muffins will be dense and dry!
- Portion muffin batter into prepared mini muffin tin, filling each liner ¾ of the way full.
- Transfer to 375F (190C) oven and bake for 15-16 minutes (for 12 standard muffins) or 11-13 minutes (for mini muffins) and until a toothpick inserted in the center comes out with moist crumbs (not wet batter, there should be crumbs or the toothpick should be clean, but don't over-bake muffins or they will be dry). Prepare topping while muffins are still warm.
Topping
- Brush melted butter over each muffin while still warm.
- Stir together sugar and ground cinnamon and then sprinkle over each muffin.
- Serve warm and enjoy!
Notes
- Use a buttermilk substitute if you don't have buttermilk on hand, such as milk plus vinegar or lemon juice.
- Store muffins in an airtight container at room temperature for up to 3 days to maintain freshness.
- Wrap muffins tightly to freeze for several months; thaw before serving for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Serving | 1mini muffin | |
| Calories | 107kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 74mg | 3% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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