This is the best recipe for Cinnamon Muffins, topped with Crumble Topping and Vanilla Glaze! Made with buttermilk, they stay moist and fluffy inside with buttery and crispy streusel on top.
These Cinnamon Muffins are one of my favorites! They are topped with buttery streusel crumble topping 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.
To make cinnamon muffins, 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 these cinnamon muffins!
- 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
You can keep them in an air-tight container on the countertop for about 3 days. When refrigerated, they can stay fresh for about 5-6 days.
If you want to freeze them, make sure you don’t drizzle the top with glaze or they won’t keep well. Just put them in in a freezer friendly bag or an air-tight container, and freeze for up to 3 months.
I love using buttermilk when baking muffins. It provides enough moisture to keep the baking good moist and airy. Also, it’s important to use the right amount of leavening (baking soda and baking powder) to make sure they rise enough and not collapse.
Hungry for more desserts?
- Chocolate Chip Pecan 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
Cinnamon Muffins with Glaze
Ingredients
Ingredients for Cinnamon Muffins:
- ½ cup unsalted butter
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup granulated sugar
- 1 cup buttermilk room temperature
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
Ingredients for Streusel Topping:
- ⅔ cup all-purpose flour
- ¼ cup brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- ⅓ cup unsalted butter melted
Ingredients for Vanilla Glaze:
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
Instructions
Step1. 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.
Video
Notes
- 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 the outside.
- How to store. You can keep them in an air-tight container on the countertop for about 3 days. When refrigerated, they can stay fresh for about 5-6 days.
Nutrition
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.
Love this cinnamon muffins, cinnamon , nutmeg and pumpkin spice always gives me felling of holidays and fall baking. Your cinnamon muffins with simple glaze so yum.
There’s something about the smell of cinnamon that screams “holidays” for me. I absolutely love it!
I can definitely imagine the beautiful smells from the cinnamon! What a great idea for Christmas morning
Your recipe is the perfect one for fall. Also the smell of cinnamon says it’s holiday season soon – so comforting with that perfect cup of coffee. Looks good 🙂
These would be perfect on Thanksgiving morning. I love the smell of cinnamon when you wake up. My kids would love this
These will be perfect for snacking on Thanksgiving morning while working up an appetite for the big dinner! I’m making mine in mini muffin tins, so they’re bite sized.
Muffins make a great breakfast or afternoon snack. I also love them to satisfy my sweet tooth after dinner. Love the glaze!
These muffins look delightful! What a delicious morning treat…also perfect for the holidays!
Now isn’t this the perfect breakfast muffin. Also great with my afternoon latte too. The house would smell amazing while these bake.
Lovely muffins this are great for after Thanksgiving brunch look so good and moist. Besides I love cinnamon anything =)
Those look fabulous and that sweet drizzle is just dreamy!! Can’t wait to make these at home.
There’s nothing quite like the cozy smell of cinnamon baking in the fall. I could throw on some soft flannel pj’s and curl up in front of a fire with these muffins!