Mom had leftover buttermilk and wanted to use it up. She found this recipe for Cinnamon Buttermilk muffins:
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 1/4 teaspoons salt
- 2 teaspoons ground cinnamon
- 1/3 cup vegetable oil*
- 2 large eggs
- 1 cup granulated sugar
- 1 cup buttermilk
- 2 teaspoons vanilla extract
For the streusel:
- 1/3 cup granulated sugar
- 3 teaspoons cinnamon
- 3 tablespoons salted butter at room temperature
- Preheat the oven to 425ºF. Spray 2 muffin pans with cooking spray or line with standard muffin cups. This will make 14-16 muffins.
- In a small bowl, combine the flour, baking powder, salt and cinnamon. Whisk to break any clumps. 2 cups all-purpose flour , 4 teaspoons baking powder , 1 ¼ teaspoons salt , 2 teaspoons ground cinnamon
- In a separate large bowl, combine the oil, eggs, sugar, buttermilk and vanilla. Mix well. ⅓ cup vegetable oil , 2 large eggs, 1 cup granulated sugar, 1 cup buttermilk , 2 teaspoons vanilla extract
- Pour the dry ingredients into the wet ingredients and mix just until combined.
- In a small mixing bowl, combine the sugar, cinnamon and butter, cutting it together with a fork until it resembles coarse crumbs. ⅓ cup granulated sugar, 3 teaspoons cinnamon, 3 tablespoons salted butter
- Fill 14-16 muffin cups half full using half of the batter. Sprinkle half of the cinnamon-sugar mixture on over the muffin batter. Use the remaining batter to fill the muffin cups the rest of the way. Sprinkle the remaining cinnamon sugar butter mixture on top of the muffins. Coarse sugar also gives a pretty look!
- Bake for 5 minutes, then reduce the oven temperature to 350ºF (without opening the oven) and bake for an additional 11-12 minutes, or until the center of the muffin bounces back when you touch it. If you do the toothpick test, there should be a few moist crumbs on the toothpick.
- Allow the muffins to cool for 5 minutes, then remove them from the pan and allow them to cool on a wire rack.
Mom uses a large muffin tin and we got 6 very large muffins and she baked them for 23 minutes. 
The only thing that she didn't like about these muffins was the streusel topping. It was heavy and never resembled coarse crumbs.
Gram used to make a Sour Cream Coffee Cake that was similar and her topping was 1/4 cup brown sugar, 1 teaspoon sugar and 1 cup chopped nuts. If mom decides to make these again, she will use gram's streusel topping instead.
Love ya lots♥
Duke
