Cinnamon Muffins
These muffins are perfect for breakfast or dessert. I loved these as a kid and now all my friends beg me for the recipe.
These muffins are perfect for breakfast or dessert. I loved these as a kid and now all my friends beg me for the recipe.
- 2 eggs
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 1 cup butter softened
- 2 teaspoons vanilla extract
- 1/4 cup buttermilk
- 2 tablespoons ground cinnamon
- topping
- 1 cup granulated sugar
- 3/4 teaspoon baking powder
- 2/3 cup granulated sugar
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon cream of tartar
- 1 cup sour cream full fat
- Carbohydrate 40.388814375 g
- Cholesterol 79.4058333333333 mg
- Fat 19.2188979166667 g
- Fiber 1.39003124134941 g
- Protein 3.94789833333333 g
- Saturated Fat 11.6781355 g
- Serving Size 1 1 Serving (98g)
- Sodium 535.518041666667 mg
- Sugar 38.9987831336506 g
- Trans Fat 1.61551445833333 g
- Calories 346 calories
Step-by-step
- Preheat oven to 350 degrees F. Line muffin tin. Do not use cooking spray.
- Combine butter and sugar in a mixing bowl. Cream until light and fluffy. Add eggs and vanilla and mix well.
- In a separate bowl, combine all dry ingredients. Add half the dry mixture to butter and sugar combination and stir. Add sour cream and buttermilk and mix to combine. Add the remaining half of the dry mixture and mix until batter is smooth.
- Use a spoon or scooper to drop rounded balls of batter into the bowl with cinnamon and sugar. Roll the batter carefully in the cinnamon sugar mixture. Put the ball into a muffin liner.
- When all muffins are prepared, sprinkle any leftover cinnamon sugar onto the tops of the muffins.
- Bake about 15-18 minutes until golden on top.
A raw ingredient manifest fails to reveal how fat and sugar crystals interact during mechanical agitation. Creaming softened butter with granulated sugar forces sharp sucrose edges to slice through solid fat networks, creating microscopic pockets that subsequently capture expanding gases released by the baking soda and baking powder at 350 degrees Fahrenheit. Without this structural aeration phase, the heavy density of full-fat sour cream and buttermilk would yield a dense, compact crumb instead of the tender matrix required to support heavy spice coatings. Rolling unbaked portions of the thick batter directly through granulated sugar and ground cinnamon before placing them into paper liners ensures that the exterior develops a distinct, crystalline crust during the fifteen to eighteen minute baking window while the interior retains moisture via dairy fats.
Achieving this specific chemical balance relies heavily on precise acidification. Buttermilk and sour cream supply the exact hydrogen ions needed to activate the alkaline baking soda, while cream of tartar introduces tartaric acid to stabilize the egg foam and regulate the speed of carbon dioxide production. Omitting either dairy component halts the required neutralization reaction, leaving behind a bitter chemical aftertaste and preventing proper rising. Bakers needing a dairy-free adjustment can substitute plant-based yogurt and almond milk treated with one tablespoon of lemon juice per cup, though the resulting fat reduction will produce a less tender final texture due to altered lipid coating around the flour proteins.
Cooling the finished batches on a wire rack prevents bottom condensation from dissolving the exterior sugar crust. Store these items in an airtight container at room temperature for up to three days to maintain optimal moisture levels without encouraging microbial growth.
