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Buttermilk cinnamon muffins

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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 14
Course: Breakfast, Dessert
Cuisine: American
Ingredients Method

Ingredients
  

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

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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