Grease well a 12-cup muffin pan or line with cupcake liners. (Make sure to grease around the upper edge of the cups as the muffins will dome over the edge.)
In medium mixing bowl, stir together flour and sugar.
In small bowl, whisk together buttermilk, vanilla, eggs and oil.
Add wet ingredients to dry and stir a few times. Add cinnamon chips and stir until just combined, being careful not to over-mix.
Scoop into prepared muffin tin, fill each cup 3/4 full.
Bake for 20-25 minutes. They should be just golden brown on top and a toothpick inserted should come out mostly clean.
Let muffins cool in pan about 3-5 minutes, then invert onto a clean kitchen towel.
Optional Glaze:
While the muffins are baking, stir together the glaze ingredients. I like to use my hand mixer or chopper to get out all the lumps.
Once the muffins are removed from the pan, place them on a cooling rack over some parchment or a tray and drizzle glaze over warm muffins.
Notes
Self-Rising Flour:
Make Your Own "Self-Rising Flour" - Whisk together:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
Note: When using this substitute self-rising flour you may need to add a touch more liquid as the all-purpose flour has a little more protein.
3 Buttermilk Substitutes:
Add 1 teaspoon white vinegar or lemon juice to measuring cup, fill to 3/4 cup with regular milk. Let sit at least 5 minutes.
Stir a tablespoon or two of plain yogurt into plain milk.
Just use plain milk - won't be quite the same texture, but still wonderfully delicious!
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