Cinnamon Buttermilk Muffins Recipes

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EASY CINNAMON MUFFINS



Easy Cinnamon Muffins image

If you love the aroma of cinnamon sugar in the morning, these easy cinnamon muffins are for you! Made with buttermilk for an ultimately soft, tender muffin.

Provided by Julie Clark

Categories     Breakfast

Time 26m

Number Of Ingredients 12

2 cups all-purpose flour (260 grams)
4 teaspoons baking powder
1 1/4 teaspoons salt
2 teaspoons ground cinnamon
1/3 cup canola oil*
2 large eggs
1 cup granulated sugar (200 grams)
1 cup buttermilk (8 ounces)
2 teaspoons vanilla extract
1/3 cup granulated sugar
3 teaspoons cinnamon
3 tablespoons salted butter (at room temperature)

Steps:

  • Preheat the oven to 425ºF.

Nutrition Facts : Calories 203 kcal, Carbohydrate 30 g, Protein 2 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 30 mg, Sodium 226 mg, Sugar 17 g, ServingSize 1 serving

BUTTERMILK OATMEAL MUFFINS



Buttermilk Oatmeal Muffins image

These delicious buttermilk muffins were a significant part of the first dinner I had with my wife when we were courting. She's an excellent cook, and that first meal was truly a gourmet's delight. Now whenever she plans a menu and asks for my suggestions, I make sure these muffins are on it. -Robert Luebke, Appleton, Wisconsin

Provided by Taste of Home

Time 30m

Yield about 8 muffins.

Number Of Ingredients 9

1 cup quick-cooking oats
1 cup buttermilk
1 egg, beaten
1/2 cup packed brown sugar
1/4 cup vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° until muffins test done, 16-18 minutes. Cool in pan 5 minutes before removing to a wire rack.

Nutrition Facts : Calories 229 calories, Fat 9g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 322mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

BASIC BUTTERMILK MUFFINS



Basic Buttermilk Muffins image

This is a great basic muffin batter that can be adapted to almost anything.

Provided by DCKatie

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 10

2 ¼ cups all-purpose flour
½ cup white sugar
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
¼ cup butter, melted
1 egg, lightly beaten
1 cup buttermilk
1 teaspoon vanilla extract

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  • Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.
  • Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Gently stir in fruit, if desired (see Cook's Note).
  • Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.

Nutrition Facts : Calories 167.7 calories, Carbohydrate 27.5 g, Cholesterol 26.5 mg, Fat 4.7 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 2.7 g, Sodium 338.1 mg, Sugar 9.5 g

CINNAMON MUFFINS



Cinnamon Muffins image

This muffins, with a dash of nutmeg in the batter, are seasoned to please. My husband grew up enjoying these tender, yummy muffins that his mother made on special weekend morning.-Katherine McVey, Raleigh, North Carolina

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 12

1/3 cup shortening
1/2 cup sugar
1 egg
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk
TOPPING:
1/2 cup sugar
1-1/2 teaspoons ground cinnamon
3 tablespoons butter, melted

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk until well combined. , Fill greased muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean., Add butter to a shallow bowl. In another shallow bowl, combine sugar and cinnamon. Dip muffin tops in butter, then in cinnamon-sugar. Serve warm.

Nutrition Facts : Calories 209 calories, Fat 9g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 188mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

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

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!

CINNAMON-BUTTERMILK MUFFINS



Cinnamon-Buttermilk Muffins image

Luscious buttermilk is a tangy cultured milk product made by adding healthful bacteria to whole or low-fat milk. Its slightly thick, creamlike consistency and gentle acidity make it an excellent tenderizer in muffins and quick breads. Recipes using buttermilk usually call for baking soda, an alkaline leavener that reacts with the acidity in buttermilk. The resulting carbon dioxide bubbles expand in the heat of the oven, creating steam that helps produce rounded, moist muffins.

Provided by Kristie

Categories     Breakfast

Time 40m

Number Of Ingredients 13

7 Tbs. unsalted butter (at room temperature)
2/3 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. freshly grated nutmeg
1/2 cup buttermilk
1 1/2 tsp. vanilla extract
2/3 cup sugar
1 Tbs. ground cinnamon
6 Tbs. 3/4 stick unsalted butter, melted

Steps:

  • Preheat an oven to 350°F. Grease 9 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups one-third full with water to prevent warping.
  • To make the muffins, in the bowl of an electric mixer fitted with the flat beater, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and beat well until pale and smooth.
  • In another bowl, stir together the flour, baking powder, baking soda, salt and nutmeg. Add to the butter mixture in 2 additions, alternating with the buttermilk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy.
  • Spoon the batter into the prepared muffin cups, filling each three-fourths full. Bake until the muffins are golden, dry and springy to the touch and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins and let stand until cool enough to handle.
  • To make the topping, in a small, shallow bowl, stir together the sugar and cinnamon. Put the melted butter in another small bowl. Holding the bottom of a muffin, dip the top into the melted butter, turning to coat it evenly. Immediately dip the top in the cinnamon-sugar mixture, coating it evenly, then tap it to remove excess sugar. Transfer the muffin, right side up, to the rack. Repeat with the remaining muffins. Let cool completely before serving. Makes 9 muffins.
  • Note: These cakelike muffins are made from a batter similar to that used for preparing doughnuts, but they are baked instead of fried.
  • Adapted from Williams-Sonoma Collection Series, Muffins, by Beth Hensperger (Simon & Schuster, 2003).

FOODCHANNEL EDITOR



FoodChannel Editor image

Cinnamon-Buttermilk Muffins recipe. These cakelike muffins are made from a batter similar to that used for preparing doughnuts, but they are baked instead of fried. Luscious buttermilk is a tangy cultured milk product made by adding healthful bacteria to whole or low-fat milk. Its slightly thick, creamlike consistency and gentle acidity make it an excellent tenderizer in muffins and quick breads. Recipes using buttermilk usually call for baking soda, an alkaline leavener that reacts with the acidity in buttermilk. The resulting carbon dioxide bubbles expand in the heat of the oven, creating steam that helps produce rounded, moist muffins. NOTE These cakelike muffins are made from a batter similar to that used for preparing doughnuts, but they are baked instead of fried. Recipe Courtesy of Williams-Sonoma. Adapted from Williams-Sonoma Collection Series, "Muffins", by Beth Hensperger (Simon & Schuster, 2003).

Provided by By FoodChannel Editor | March 26, 2008 3:42 pm

Time 25m

Yield -

Number Of Ingredients 14

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 freshly grated nutmeg
1/2 cup buttermilk
1 1/2 teaspoons vanilla extract
FOR THE TOPPING:
2/3 cup sugar
1 tablespoon ground cinnamon
6 tablespoons (3/4 stick) unsalted butter, melted

Steps:

  • 1 Preheat an oven to 350°F. Grease 9 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups one-third full with water to prevent warping. 2 To make the muffins, in the bowl of an electric mixer fitted with the flat beater, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and beat well until pale and smooth. 3 In another bowl, stir together the flour, baking powder, baking soda, salt and nutmeg. Add to the butter mixture in 2 additions, alternating with the buttermilk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy. 4 Spoon the batter into the prepared muffin cups, filling each three-fourths full. Bake until the muffins are golden, dry and springy to the touch and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins and let stand until cool enough to handle. 5 To make the topping, in a small, shallow bowl, stir together the sugar and cinnamon. Put the melted butter in another small bowl. Holding the bottom of a muffin, dip the top into the melted butter, turning to coat it evenly. Immediately dip the top in the cinnamon-sugar mixture, coating it evenly, then tap it to remove excess sugar. Transfer the muffin, right side up, to the rack. Repeat with the remaining muffins. Let cool completely before serving. 6 Makes 9 muffins.

CINNAMON-BUTTERMILK MUFFINS



Cinnamon-Buttermilk Muffins image

Make and share this Cinnamon-Buttermilk Muffins recipe from Food.com.

Provided by nortocbaking101

Categories     Breakfast

Time 30m

Yield 9 muffins, 9 serving(s)

Number Of Ingredients 13

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 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 an oven to 350°F Grease 9 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups one-third full with water to prevent warping.
  • To make the muffins, in the bowl of an electric mixer fitted with the flat beater, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and beat well until pale and smooth.
  • In another bowl, stir together the flour, baking powder, baking soda, salt and nutmeg. Add to the butter mixture in 2 additions, alternating with the buttermilk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy.
  • Spoon the batter into the prepared muffin cups, filling each three-fourths full. Bake until the muffins are golden, dry and springy to the touch and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins and let stand until cool enough to handle.
  • To make the topping, in a small, shallow bowl, stir together the sugar and cinnamon. Put the melted butter in another small bowl. Holding the bottom of a muffin, dip the top into the melted butter, turning to coat it evenly. Immediately dip the top in the cinnamon-sugar mixture, coating it evenly, then tap it to remove excess sugar. Transfer the muffin, right side up, to the rack. Repeat with the remaining muffins. Let cool completely before serving. Makes 9 muffins.
  • Note: These cakelike muffins are made from a batter similar to that used for preparing doughnuts, but they are baked instead of fried.

Nutrition Facts : Calories 356.2, Fat 17.6, SaturatedFat 10.8, Cholesterol 65.3, Sodium 284.9, Carbohydrate 47.3, Fiber 1.1, Sugar 30.5, Protein 3.5

CINNAMON ROLL MUFFINS



Cinnamon Roll Muffins image

Muffins that taste just like cinnamon rolls.

Provided by Louise Buckles

Time 1h25m

Yield 18

Number Of Ingredients 12

1 cup water
½ cup raisins
2 cups all-purpose flour
¾ cup white sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
2 large eggs
¼ cup unsalted butter, melted and cooled
¼ cup powdered sugar
¼ teaspoon vanilla extract
1 teaspoon milk, or more as needed

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line 18 muffin cups with paper liners.
  • Combine raisins and water in a small saucepan; bring to a boil. Turn off the heat and let sit for 10 minutes.
  • Stir flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Make a well in the center.
  • Stir melted butter into the raisin-water mixture, then add eggs and mix until well beaten. Pour into the well in the flour mixture; mix quickly and lightly with a fork until moistened and lumpy; do not beat. Spoon batter into the prepared muffin cups.
  • Bake in the preheated oven until golden, about 25 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
  • Meanwhile, combine powdered sugar and vanilla for glaze in a bowl. Stir in 1 teaspoon milk, adding more if necessary, until thin enough to drizzle.
  • Drizzle glaze over cooled muffins.

Nutrition Facts : Calories 133.2 calories, Carbohydrate 24.2 g, Cholesterol 27.5 mg, Fat 3.3 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 155.3 mg, Sugar 12.5 g

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From lovelylittlekitchen.com


SOURDOUGH CINNAMON BUTTERMILK MUFFINS - ZESTY SOUTH INDIAN …
2021-08-30 Preheat oven to 425°F (218°C). line with muffin tin with muffin liners. Set aside. In a bowl, combine the flour, sugar, baking powder, baking soda cinnamon, and salt. In another bowl, beat together the milk, vegetable oil, and eggs. Incorporate the wet ingredients into the dry ingredients and mix.
From zestysouthindiankitchen.com


CINNAMON STREUSEL OATMEAL MUFFINS
2020-04-03 Divide batter evenly between muffin cups. To make the streusel: Mix together oats, flour, sugar and cinnamon. Use a pastry blender or 2 knives to cut in cold butter until it resembles crumbs. Sprinkle evenly on top of muffins. Bake for 18-20 minutes or until a toothpick inserted into the center comes back clean.
From melissassouthernstylekitchen.com


CINNAMON STREUSEL MUFFIN RECIPE (COFFEE CAKE) - DINNER, THEN …
2019-11-30 Preheat oven to 375°F. In a medium bowl, whisk together topping ingredients. Cut in the butter then whisk together flour, baking powder and salt. Cream the butter and sugar. Add in eggs one at a time. Add in milk and vanilla. Add dry ingredients, stirring until just combined. Scoop batter into prepared muffin tin.
From dinnerthendessert.com


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