Cinnamon Muffins
Total time: 
Serves: 12
  • 2 cups all-purpose flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • ¾ cup granulated sugar
  • ⅓ cup canola oil
  • 2 large eggs
  • 1 cup buttermilk (or 1 cup milk mixed with 1 Tbsp lemon juice or vinegar)
  • 2 tsp vanilla extract
  • 3 Tbsp butter at room temperature
  • ⅓ cup lightly packed brown sugar
  • 3 tsp cinnamon
  1. Preheat oven to 425 degrees and spray a 12-cup muffin pan with baking spray or line with paper liners.
  2. First, prepare streusel: In a small bowl, mix butter, brown sugar and cinnamon with a fork or your fingers until it resembles coarse, pasty crumbs. Set aside.
  3. For muffin batter, in medium bowl whisk together flour, baking powder, salt, cinnamon and sugar.
  4. In a separate large bowl, whisk together oil, eggs, buttermilk and vanilla.
  5. Add dry ingredients into wet ingredients and stir until just combined.
  6. Divide half the batter over 12 muffins (about a generous Tablespoon per muffin). Use half of the streusel topping to divide over top of the muffins, then add remaining batter on top and sprinkle with remaining streusel.
  7. Bake at 425 degrees Fahrenheit for 5 minutes, then reduce oven temperature to 350 degrees and bake another 12 minutes, or until a tester comes out clean.
  8. Let cool 5-10 minutes before removing from pan to cool completely.
Best served fresh! Extras freeze very well; reheat for 30 seconds in the microwave as needed.
Recipe by Hidden Ponies at