Cinnamon Muffins

This is the best recipe for Cinnamon Muffins, topped with Streusel Crumbs and Vanilla Glaze! Made with buttermilk, they stay moist and fluffy inside with buttery and crispy topping.

These Cinnamon Muffins are one of my favorites! They are topped with buttery Streusel Crumbs and Vanilla Glaze that add delicious layers of flavor and texture. Thanks to the buttermilk, these muffins are perfectly moist and light inside.

If you want more muffin ideas, check out my Buttermilk Blueberry Muffins, Healthy Chocolate Zucchini Muffins, Healthy Morning Glory Muffins, Healthy Banana Chocolate Chip Muffins, and Carrot Zucchini Muffins.

How to make it

Step 1. Brown the butter.

In a skillet or a sauce pan, add ½ cup cubed butter. Let it melt over a medium heat and then cook for about 5 minutes until it gets amber in color and produces medium brown bits. Make sure you constantly stir, so it doesn’t burn.

Then transfer the browned butter with the browned bits into a bowl. You can cool it off on the counter for about 30 minutes or in the refrigerator for about 15 minutes.

Step 2. Make the batter.

In a mixing bowl, add the dry ingredients (2 ½ cups all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, and ¼ tsp salt). Whisk and set aside.

In a large mixing bowl, add cooled off browned butter and 1 cup granulated sugar. Whisk well until incorporated.

Then add 1 cup buttermilk, 2 large eggs, and 1 tsp vanilla extract. Whisk again until well incorporated.

Add dry ingredients to the wet ones, and using a spatula, fold it in. Set aside.

Step 3. Make streusel topping.

In a separate bowl, whisk ⅔ cup all-purpose flour, ¼ cup brown sugar, 2 tbsp granulated sugar, and 1 tsp cinnamon. Pour in ⅓ cup melted butter and stir with a fork until well combined with crumbs.

Step 4. Bake.

Preheat the oven to 425˚F.

Place cupcake liners into the muffin tin. Divide the batter between 12 liners and top them with streusel topping.

Bake at 425˚F for 5 minutes, then reduce the oven temperature to 350 ˚F and continue baking for another 13-15 minutes or until a toothpick, inserted in the center comes out clean.

When done, take them out of the oven and let sit on the counter for 10 minutes, then transfer to a wire rack to cool off completely.

Step 5. Make the glaze for muffins.

In a bowl, add 1 ½ cups powdered sugar and 1 tsp vanilla extract. Gradually whisk in 2-3 tbsp milk until the desired consistency.

When the muffins are completely cooled off, drizzle the glaze over.

Tips for best results

• Browning the butter. Don’t skip the process of browning butter. This extra step adds rich nutty flavor that makes a big difference for this recipe!
• Buttermilk. I prefer to use FULL FAT buttermilk in this recipe to keep the muffins moist. Low fat or homemade buttermilk will also work, but they will be a little bit dryer.
• Don’t overmix. When you fold wet and dry ingredients, make sure you don’t overmix. Otherwise, the baked goods will be tough and rubbery.
• Baking. These muffins should be baked at two different temperatures. First, when you bake them at 425˚F, they rise and get crispy edges, then we need to reduce the heat to ensure even baking inside while not burning them outside.

Frequently Asked Questions

Hungry for more desserts?

• Pecan Chocolate Chip Cookies
• Amaretti Biscuits
• Cinnamon Baked Apples
• Apple Crumb Cake
• Pistachio Cookies
• Chocolate Cake from Scratch
• Chocolate Chip Blondies
• Apricot Rugelach
• Bakery Style Chocolate Chip Cookies

Update Notes: This post was originally published in 2017, but was republished with new photos, step by step instructions, tips, and FAQs in November of 2021.

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