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    Home » Uncategorized » Buttermilk Cinnamon Streusel Muffins

    Buttermilk Cinnamon Streusel Muffins

    Published: May 1, 2019 · Modified: Jul 11, 2021 by In Fine Taste · This post may contain affiliate links

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    muffin paper coming off of cinnamon streusel muffins on cooling rack

    Buttermilk Cinnamon Streusel Muffins! Is there anything better than the smell of cinnamon muffins wafting through the house? These little muffins have a cinnamon muffin base, cinnamon swirls in the batter, and are topped off with a gorgeous streusel with old fashioned oats in it!

    You may have noticed that I love using buttermilk in my baking. I will always say that using real buttermilk is BEST! However, I completely understand that you may not have time to run to the store to get buttermilk always, but that shouldn’t stop you!

    Buttermilk Substitutions

    For 1 cup of buttermilk there are a couple substitutions you can do:

    • 1 cup milk + 1 tablespoon lemon juice—then let stand for 10 minutes
    • ¾ cup yogurt + ¼ cup water
    • it’s a little different if you use a thick Greek yogurt: ⅔ cup Greek yogurt + ⅓ cup water (this is my personal favorite substitute)

    lots of cinnamon muffins on cooling rack

    Why You Don't Want to Use Regular Milk

    You don’t want to substitute just regular milk without adding the lemon juice and here’s why…buttermilk and all the substitutes I listed are acidic, meaning that when they mix with the baking soda you get a reaction.

    Think about that volcano science experiment we all did as kids—baking soda + vinegar and you get a fizzy explosion! This reaction between the buttermilk and baking soda is what’s going to make these light and fluffy and have a great texture!

    muffin batter with cinnamon swirled into it

    Swirl in the Cinnamon Filling

    With these muffins you'll add half the batter into each muffin paper, swirl in the cinnamon filling, and top off with the remaining batter. Then top off with your streusel, pop into the oven and try to patiently wait for them to bake!

    cinnamon streusel muffin with bite out of it on cooling rack

    Tender cinnamon muffins, cinnamon swirls, and cinnamon streusel. That's a lot of cinnamon, and I have no regrets.

    Start those ovens and Enjoy!

    Alyssa

    Try out these other delicious recipes!

    • Buttermilk Blueberry Muffins
    • Banana Cinnamon Rolls
    • Morning Glory Muffins
    • The Perfect Banana Bread
    •  

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    Tried this recipe and loved it? Comment and Rate it! Also send us a picture, WE WANT TO SEE!

    cinnamon streusel muffin

    Buttermilk Cinnamon Streusel Muffins

    Moist cinnamon muffin, with cinnamon swirls, and a cinnamon oat streusel topping
    4.19 from 16 votes
    Print Rate
    Course: Breakfast and Brunch
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 12
    Calories: 363kcal
    Author: Dianna--In Fine Taste

    Ingredients

    Muffin Batter

    • 1 cup granulated sugar
    • 1 cup buttermilk See notes
    • ⅓ cup vegetable oil
    • 2 large eggs
    • 2 teaspoons cinnamon
    • 2 teaspoons vanilla
    • 2 teaspoons baking soda
    • 1 ½ teaspoons salt
    • 2 cups flour measured correctly

    Cinnamon Filling

    • ¼ cup butter melted
    • ¼ cup brown sugar packed
    • 1 teaspoon cinnamon
    • 1 tablespoon flour

    Streusel Topping

    • 3 tablespoons butter cold
    • 3 tablespoons flour
    • ¼ cup granulated sugar
    • ⅓ cup old fashioned oats
    • 1 teaspoon cinnamon
    • pinch salt
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    Instructions

    Muffins:

    • Preheat oven to 375 degrees Fahrenheit. Line a muffin pan with 12 muffin papers or grease well. Whisk together sugar, buttermilk, oil, eggs, cinnamon, and vanilla until smooth.
    • Stir in salt, baking soda, and flour (make sure flour is until just combined. Do not over mix. Set aside and prepare filling and streusel topping.

    Cinnamon Filling:

    • Stir together melted butter, sugar, cinnamon, and flour until smooth.
    • Fill your muffin papers with muffin batter halfway full. Drop 1-2 teaspoons of cinnamon filling in the middle of the batter. Fill muffins papers up the remaining way.
    • Drop an additional teaspoon of cinnamon filling on top of batter and use a knife to swirl into batter a little bit.

    Streusel:

    • Using a knife or pastry blender to cut cold butter into flour and sugar. You want the butter to stay in little chunks and to not be smooth.
    • Stir in oats, cinnamon, and salt. Drop 1 heaping tablespoon of streusel on top of muffin batter and bake muffins for 17-20 minutes

    Notes

    Real buttermilk is always best, but in a pinch you can use a buttermilk substitute. For 1 cup of buttermilk take 1 cup of regular milk and add 1 tablespoon lemon juice (or vinegar), stir together, and let sit for 10 minutes before using.

    Nutrition

    Serving: 1g | Calories: 363kcal | Carbohydrates: 54g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Cholesterol: 50mg | Sodium: 591mg | Fiber: 2g | Sugar: 26g
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    Reader Interactions

    Comments

    1. camilla

      October 11, 2022 at 1:08 pm

      4 stars
      They ended up really tasty, however the 2 tsp of baking soda made them a bit too bitter. I would have left it at 1... I skipped on the oats on the top thingy, it was fiddly enough to make that cinnamon paste (which was delicious anyway!)

      Reply

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