Cooking Lesson #934: Ed’s Best Morning Cinnamon Buttermilk Muffins

…from the Perspectives’ Kitchen

How you doin’? If you love the aroma of cinnamon in the morning, these cinnamon buttermilk muffins are for you! They are wonderfully moist muffins, perfect for cinnamon lovers.
 
And, my warm cinnamon muffins have a triple cinnamon hit. There’s cinnamon in the batter, cinnamon streusel inside the muffins, and cinnamon streusel baked on top of the muffins, too.
 
What’s the secret to these terrifically tender beauties? Buttermilk! The acidic buttermilk breaks down the gluten in flour, which leads to oh-so-light and tender muffins. Don’t skip the buttermilk! That would be a mistake.
 
Prep time:  10 minutes
Bake time 16+ minutes
Yield:  16 regular size muffins / 8 jumbo size muffins
 
Ingredients 
For the streusel
1/3 cup granulated sugar
3 teaspoons cinnamon
3 tablespoons salted butter at room temperature
1/3 cup all-purpose flour
1 teaspoon almond extract
 
For the muffins
2 cups all-purpose flour
1-1/2 tablespoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground cinnamon
1/3 cup canola oil
2 large eggs
1-1/4 cups granulated sugar
1 cup buttermilk
3 teaspoons pure vanilla extract
 
Directions
Preheat the oven to 425ºF.
To make the streusel

1. In a small mixing bowl, combine the sugar, cinnamon, butter, flour and almond extract, cutting it together with a fork until it resembles coarse crumbs. Set aside.

To make the muffins

1. In a medium bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Whisk to break any clumps.
2. In a separate bowl, combine the oil, eggs, sugar, buttermilk and vanilla. Mix well.
3. Pour the dry ingredients into the wet ingredients and mix just until combined. Do not overmix!
4. Spray 2 muffin pans with cooking spray or line with standard muffin cups.
5. Fill 14-16 muffin cups half full of batter.
6. Sprinkle half of the streusel over the muffin batter.
7. Use the remaining batter to fill the muffin cups the rest of the way.
8. Sprinkle the remaining cinnamon streusel on top of the muffins.
9. Bake for 5 minutes at 425˚ F then reduce the oven temperature to 350˚ F (without opening the oven) and bake for an additional 11-12 minutes, or until the center of the muffin bounces back when you touch it or when there are only a few moist crumbs on a cake tester.
10. Allow the muffins to cool for 5 minutes in the pan, then remove them from the pan and allow them to cool on a wire rack.

ChefSecret:  This is a basic recipe that allows you to add most anything to the batter… blueberries, raisins, chocolate chips, peaches—you get the drill.

Quip of the Day:  What did the muffin say to the doughnut? “You’re just a hole lot of trouble!”
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