Buttermilk Cinnamon Muffins Recipes

BASIC BUTTERMILK MUFFINS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.
• Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Gently stir in fruit, if desired (see Cook's Note).
• Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.

BUTTERMILK CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk until warm to the touch.
• Pour the buttermilk and oil into the yeast mixture; mix well. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes. In a small bowl, stir together the butter, brown sugar and cinnamon.
• On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place cut side up in a lightly greased 10x15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 400 degrees F (200 degrees C).
• Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before serving.

EASY CINNAMON MUFFINS

Steps:

• Preheat the oven to 425ºF.

ELEGANT BUTTERMILK CINNAMON BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350°.
• Grease or line 12 muffin cups.
• Combine cinnamon and sugar for the topping in a small bowl and set aside.
• In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes.
• Add the eggs, one at a time, beating well after each addition.
• Scrape down the sides of the bowl, then beat in the vanilla.
• Into a separate bowl, sift both flours, baking soda, baking powder, salt, cinnamon, and nutmeg.
• Add the flour mixture the to batter in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients.
• Gently fold in the blueberries.
• Spoon the batter into the muffin cups to about 1/2 full.
• Bake 15 to 20 minutes until the tops are golden brown and spring back when lightly touched, and wooden skewer comes out clean.
• Cool the muffins for 5 minutes in the pan, then turn out onto wrack.
• Dip the crowns of each muffin first into the cooled melted butter, then into the sugar-cinnamon mixture, then cool right-side up on a wire wrack.

BUTTERMILK CINNAMON MUFFINS

Steps:

• Preheat your oven to 350°F.
• Grease you muffin pan with butter
• With the flat beater on your electric mixer combine the butter and sugar and beat until light and fluffy on medium.
• Mix in the egg.
• In a seperate bowl, stir the flour, baking soda, salt, baking powder, nutmeg, and cinnamon.
• Combine the flower mixture, the butter mixture, and the vanilla and two parts slowly.
• Fill your muffin pan approximately 75% of the way with your batter, and bake until the muffins are golden brown or when a toothpick runs clean after inserting it in the center. This will take approximately 20-25 minutes.
• While muffins are cooling, mix the additional sugar and cinnamon.
• Melt the additional butter in a seperate bowl.
• Once the muffins are cooled, dip the into the melted butter and then immediately into the cinnamon sugar mixture making sure to coat it well.
• Repeat this step with the remaining muffins and enjoy after they have cooled!

BUTTERMILK OATMEAL MUFFINS

Steps:

• In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° until muffins test done, 16-18 minutes. Cool in pan 5 minutes before removing to a wire rack.

FOODCHANNEL EDITOR

Steps:

• 1 Preheat an oven to 350°F. Grease 9 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups one-third full with water to prevent warping. 2 To make the muffins, in the bowl of an electric mixer fitted with the flat beater, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and beat well until pale and smooth. 3 In another bowl, stir together the flour, baking powder, baking soda, salt and nutmeg. Add to the butter mixture in 2 additions, alternating with the buttermilk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy. 4 Spoon the batter into the prepared muffin cups, filling each three-fourths full. Bake until the muffins are golden, dry and springy to the touch and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins and let stand until cool enough to handle. 5 To make the topping, in a small, shallow bowl, stir together the sugar and cinnamon. Put the melted butter in another small bowl. Holding the bottom of a muffin, dip the top into the melted butter, turning to coat it evenly. Immediately dip the top in the cinnamon-sugar mixture, coating it evenly, then tap it to remove excess sugar. Transfer the muffin, right side up, to the rack. Repeat with the remaining muffins. Let cool completely before serving. 6 Makes 9 muffins.

APPLE BUTTERMILK MUFFINS RECIPE

Steps:

• Preheat oven to 350°F. Grease muffin cups.
• Whisk together flour, salt, cinnamon, nutmeg, baking powder, and baking soda. Set aside.
• In a large bowl, beat together sugar and butter until light and fluffy, about 3 minutes. Beat in egg. Beat in vanilla.
• Add 1/2 flour mixture to batter and beat until just combined. Beat in 1/2 cup buttermilk, followed by remaining flour. Beat in final 1/2 cup buttermilk.
• Gently fold in apples. Pour batter into muffin cups, filling them 2/3 full.
• Bake muffins until a cake tester comes out clean, about 25 minutes. Let cool for 5 minutes in pan then remove to a wire rack.