Buttermilk Cinnamon Muffins

Ingredients for 1 servings:

• 0.33 cup sugar
• 3 tsp cinnamon powder
• 3 tbsp butter, room temperature
• 2 cups flour
• 1 cup sugar
• 1 pinch of salt
• 1 packet of baking powder
• ½ tsp baking soda
• 2 tsp cinnamon powder
• 1 pack of vanilla sugar or 2 tsp homemade
• 2 eggs, size L
• 0.33 cup oil
• 1 cup buttermilk, 250 ml

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 43 minutes

Cinnamon buttermilk muffins with cinnamon crumbs, for 12 pieces

The cup used as the measuring unit holds 250 ml. Preheat the oven to 200 °C top and bottom heat or 180 °C fan-assisted. (I have fan-assisted oven, which is what I always like to use.) Line a 12-hole muffin tin with paper cases or grease it if necessary. For the crumble, mix the ingredients together and knead until the crumble reaches the desired consistency. For the dough, mix the dry ingredients. In a separate bowl, mix the wet ingredients: eggs, oil, and buttermilk. Add to the dry ingredients and mix quickly with a spoon or fork until the ingredients are just combined. Don’t overmix or overmix, or it will become mushy! You don’t need an electric mixer; just stir briefly, that’s enough. Fill each muffin cup about halfway with batter (mine was just under a tablespoon), then add a few sprinkles to each cup and more batter over the top, filling it about 3/4 full. Then sprinkle the remaining sprinkles on top. Bake the muffins for about 15-18 minutes (every oven is different). Unfortunately, my sprinkles “run” the second, third, and fourth time baking, but they taste delicious, creating a wonderful, crispy crust on top, and the filling inside is also super rich and delicious. Tip: The baking soda is important; it reacts very intensively with the buttermilk. Do not omit it, otherwise the muffins won’t be as fluffy. Don’t be surprised by the German word “Streusel” in the title; this American recipe actually has that name. I think it’s so cute that in English they also say “Streusel,” but they pronounce it “struusel.”