Cinnamon Muffins with Glaze

A bite shot of a cinnamon muffins, topped with glaze.

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.

Prep Time30

Cook Time20

Total Time50

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: muffins

Calories: 409kcal

Author: Veronika's Kitchen

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