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Buttermilk spice muffins piled on top of each other

Buttermilk Spice Muffins

Moist muffins with the warm spices of cinnamon and nutmeg are made perfect with a crumbly streusel topping.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast
Cuisine American
Servings 12
Calories 218 kcal



  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp table salt
  • 3 eggs
  • 1 cup sugar
  • 4 tbsp butter, softened or 2 tbsp butter + 2 tbsp canola oil
  • 1 cup buttermilk
  • 1 tsp vanilla

Streusel Topping

  • ¼ cup brown sugar
  • ¼ cup granulated sugar
  • ¼ cup flour
  • ¾ tsp cinnamon
  • 2 tbsp cold salted butter, cut into small pieces
  • ¼ cup chopped pecan pieces, optional


  • Preheat oven to 350 degrees. Line muffin pan with paper muffin liners.
  • In a medium bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  • In a large mixing bowl, beat eggs until fluffy and pale in color. Add in sugar and butter, and continue beating for 1-2 minutes. Add in buttermilk and vanilla and mix well.
  • Add in the dry ingredients and mix until just combined, where no flour remains.
  • Scoop batter into muffin liners, filling about ⅔ full.
  • Mix together streusel sugars, flour, and spices together. Cut butter in with a pastry cutter. If you do not have a pastry cutter you can use your hands to combine it into the sugar mixture, until it is pea-sized crumbs. Stir in nuts, if using.
  • Scoop a heaping tablespoon onto the top of each muffin.
  • Bake for 18-23 minutes, until a toothpick inserted comes out clean.


Nutrition Facts
Buttermilk Spice Muffins
Amount per Serving
Calories from Fat 0
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword muffins, cinnamon, fall spice
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