These cinnamon buttermilk muffins are year-round DELICIOUS and one of Nathan’s favorite treats that I’ve made thus far.
My mom, sister and I spent a whole summer making different kinds of muffins, and this was one of the recipes we made. These muffins are warm and buttery with the best topping ever: cinnamon sugar!!
These muffins are great for a dessert, but they also make for a fabulous side at dinner with some extra butter. These are also not too messy so they are easy to travel with if you decide to bring them to a gathering.
They are also easy. All you need is a single bowl to mix everything together and then a smaller one to roll on the butter and cinnamon sugar.
Don’t skip the buttermilk on these because it’s the key ingredient for the delicious texture. Just be sure to eat these quickly – they aren’t like the ones you find at the grocery store! They will stay good at room temperature for about 3 days tops. Otherwise, freeze them for future meals!
What you need: a standard muffin pan, an electric mixer (handheld works), a bowl for your batter, two smaller bowls and a sauce brush.
Time: 25 minutes + about 20 minutes to bake
Makes: around 10 – 11 muffins
If you like these muffins, try my Healthier Banana Chocolate Chip Muffins or my Chocolate Orange Zucchini Bread.
Warm Cinnamon Buttermilk Muffins
Equipment
- standard muffin pan
- electric mixer
- medium batter bowl
- 2 smaller bowls
- pastry brush
Ingredients
For the muffins
- 7 tbsp unsalted butter at room temperature
- ⅔ cup granulated sugar
- 1½ cups all purpose flour
- ½ tsp baking soda
- 1½ tsp baking powder
- 1 egg room temperature
- ½ tsp nutmeg
- ½ tsp cinnamon
- 2 tsp vanilla extract
- ½ cup buttermilk room temperature
For the topping
- ⅓ cup sugar
- 1 tbsp cinnamon
- 4-6 tbsp unsalted butter melted
Instructions
- Preheat the oven to 350°F and grease your muffin pan. You can do this by rubbing some butter on all of the tins.
- With an electric mixer, beat together the butter and sugar on medium speed until creamy, light and fluffy. Add the egg and beat together until smooth.
- In a bowl, stir together the flour, baking soda, baking powder, salt, nutmeg and cinnamon with a spoon. Add the dry ingredients to the butter mixture in two increments, alternating with the buttermilk and vanilla. Stir until just evenly combined. There might be a few lumps.
- Spoon the batter into each muffin tin, filling it about three-fourths full. Be sure to fill unused muffin cups with a bit of water to prevent warping in the oven. Bake until golden and springy, about 20-25 minutes. Let cool for 15 or so minutes.
- To make the topping, stir together the sugar and the cinnamon in a small bowl. Then, melt the butter in another bowl. When the muffins are cool enough to work with, brush a layer of melted butter onto each muffin, followed with a generous sprinkling of the cinnamon sugar. Enjoy warm!
