Best 2 Buttermilk Cinnamon Muffins Recipes

Baking delicious buttermilk cinnamon muffins from scratch doesn't have to be a hassle. With this comprehensive guide, we'll take you through the culinary journey of creating these delightful treats, starting with selecting the finest ingredients, mastering the art of combining them, and finally, achieving that perfect balance of flavors and textures that make buttermilk cinnamon muffins so irresistible.

Here are our top 2 tried and tested recipes!

ELEGANT BUTTERMILK CINNAMON BLUEBERRY MUFFINS

Elegant Buttermilk Cinnamon Blueberry Muffins image

These muffins are very, very rich. Almost like a cake, you can only eat one, but wish you could have another. The cinnamon/sugar topping makes these muffins a beautiful presentation. Any muffin lover will appreciate these chewy and heavenly treats. (From "In The Sweet Kitchen" cookbook)

Provided by Cooking to Perfecti

Categories Quick Breads

Time 55m

Yield 12 muffins

Number Of Ingredients 16

Ingredients

1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 cup cake flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 cup buttermilk
1 cup fresh blueberries or 1 cup frozen blueberries
1/2 teaspoon cinnamon
2 tablespoons granulated sugar
1/4 cup unsalted butter, melted and cooled (or a little less)

Steps:

Preheat oven to 350°.
Grease or line 12 muffin cups.
Combine cinnamon and sugar for the topping in a small bowl and set aside.
In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition.
Scrape down the sides of the bowl, then beat in the vanilla.
Into a separate bowl, sift both flours, baking soda, baking powder, salt, cinnamon, and nutmeg.
Add the flour mixture the to batter in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients.
Gently fold in the blueberries.
Spoon the batter into the muffin cups to about 1/2 full.
Bake 15 to 20 minutes until the tops are golden brown and spring back when lightly touched, and wooden skewer comes out clean.
Cool the muffins for 5 minutes in the pan, then turn out onto wrack.
Dip the crowns of each muffin first into the cooled melted butter, then into the sugar-cinnamon mixture, then cool right-side up on a wire wrack.

BUTTERMILK CINNAMON MUFFINS

Buttermilk Cinnamon Muffins image

I found this recipe while peering through blogs and it sounded fantastic. I thoguht I would share it here with everyone else!

Provided by Laouli

Categories Dessert

Time 45m

Yield 9 serving(s)

Number Of Ingredients 14

Ingredients

7 tablespoons unsalted butter, at room temperature
2/3 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 cup buttermilk
1 1/2 teaspoons vanilla extract
2/3 cup sugar
1 tablespoon ground cinnamon
6 tablespoons unsalted butter, melted

Steps:

Preheat your oven to 350°F.
Grease you muffin pan with butter
With the flat beater on your electric mixer combine the butter and sugar and beat until light and fluffy on medium.
Mix in the egg.
In a seperate bowl, stir the flour, baking soda, salt, baking powder, nutmeg, and cinnamon.
Combine the flower mixture, the butter mixture, and the vanilla and two parts slowly.
Fill your muffin pan approximately 75% of the way with your batter, and bake until the muffins are golden brown or when a toothpick runs clean after inserting it in the center. This will take approximately 20-25 minutes.
While muffins are cooling, mix the additional sugar and cinnamon.
Melt the additional butter in a seperate bowl.
Once the muffins are cooled, dip the into the melted butter and then immediately into the cinnamon sugar mixture making sure to coat it well.
Repeat this step with the remaining muffins and enjoy after they have cooled!

Tips:

Use fresh buttermilk. Buttermilk is an essential ingredient in these muffins, and it's important to use fresh buttermilk for the best flavor and texture. If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes before using.
Don't overmix the batter. Overmixing the batter will make the muffins tough. Mix the batter just until the ingredients are combined, and then stop mixing.
Bake the muffins at a high temperature for a short amount of time. This will help the muffins rise quickly and prevent them from drying out.
Let the muffins cool completely before frosting them. This will help the frosting set properly and prevent it from melting.

Conclusion:

These buttermilk cinnamon muffins are a delicious and easy-to-make treat that are perfect for any occasion. With their moist and fluffy texture, sweet and tangy flavor, and irresistible cinnamon streusel topping, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a special breakfast or snack, give these buttermilk cinnamon muffins a try. You won't be disappointed!