Delicious and fluffy cinnamon buttermilk muffins, perfect for breakfast or a snack.
Author:Isabella
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:12 muffins 1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/4 cup brown sugar (for topping)
1 teaspoon ground cinnamon (for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and 1 teaspoon of cinnamon until well combined.
In another bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
In a small bowl, combine the brown sugar and 1 teaspoon of cinnamon for the topping.
Divide the muffin batter evenly among the muffin cups, filling each about two-thirds full. Sprinkle the cinnamon-brown sugar mixture generously on top of each muffin.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a fun twist, add 1/2 cup of chopped nuts or chocolate chips to the batter before baking.
Substitute the buttermilk with plain yogurt or milk mixed with a teaspoon of vinegar for a similar tangy flavor.