These buttermilk cinnamon cupcakes are rich and fluffy. Now, when we say they are cinnamon flavored, we mean it. You will notice the cinnamon a lot. And that is the best part actually.

We wanted to start off the fall season, that is almost here, with several fall themed recipes that we know you will absolutely love. This is one of those recipes that is perfect for baking at home to then share with loved ones (or eat alone) while cuddling up and watching a spooky movie. Or your all time favorite tv series on repeat.

Those brown spots you see on top of the muffins are a cinnamon topping we use, both inside the muffins and on top. This is made with cinnamon powder, brown sugar and salted butter, which then melts while the muffins are in the oven. Giving this moistness and crispiness that we love.

You could use white sugar instead of brown and the color of these spots would be much lighter. That is completely up to you. We like the look of them like this. It makes them look, somehow, even more charming.

Look at the texture they have inside, they are to die for. The buttermilk gives them that extra fluffiness and lightness. And on the outside, they are crispy, don’t we all love that?

These muffins taste like home. They feel cozy and warm. I guess is the fact that cinnamon reminds us of hot mexican chocolate, which usually has a lot of cinnamon in the mixture.

If you like this recipe, you have to go check out our classic cinnamon rolls, you won’t regret it.

Buttermilk cinnamon muffins

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 14

Course: Breakfast, Dessert

Cuisine: American

Ingredients Method

Ingredients

  

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For the muffins:

• 2 C all purpouse flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 3 tsp cinnamon powder
• 1/8 tsp nutmeg powder
• 1/3 C vegetable oil, soft flavored (canola, corn or sunflower)
• 2 eggs, big
• 1/2 C white sugar
• 3/4 C buttermilk
• 1 1/2 tsp vanilla extract

For the topping:

• 1/4 C brown sugar
• 2 1/2 tbsp cinnamon powder
• 3 tbsp salted butter

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Method

 

1. Preheat the oven to 200ºC.

For the muffin mix:

1. In a medium bowl sift the flour with the baking powder, baking soda, salt, cinnamon and nutmeg.
2. In another large bowl, place the oil, eggs, sugar, buttermilk and vanilla extract. Mix with the help of an electric mixer or a hand whisk.
3. Add the flour mixture from before and beat just until integrated. Avoid over beating.

For the topping and to finish:

1. In a small bowl combine the sugar, cinnamon and butter. Press with two forks to create a coarse sandy-textured dough.
2. Place paper cups in a cupcake or muffin pan. Fill each of the holes with the muffin mixture, only half full. Place half of the butter and cinnamon topping on top of the mixture in each muffin tin well.
3. Finish filling each well with the muffin mixture to about 3/4 of its capacity. Place the remaining half of the topping on top of the mixture, dividing it among all the muffins.
4. Bake the muffins at 200ºC for 5 minutes, then lower the oven temperature to 180ºC and continue baking for 10 to 12 minutes, until the muffins are cooked inside, and when inserting a wooden toothpick, some lumps still stick to the muffins.
5. Remove the muffins from the oven and let them cool for 5 minutes in the same mold, then remove from the mold and let them cool completely on a wire rack.

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