Goat Milk Cinnamon Muffins
These Cinnamon Muffins made with goat milk are easy to make and loaded with flavor. Great for snack time or a quick grab-and-go breakfast.
For the Muffins
- 1 cup sugar
- 2 ½ cups flour
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup Summerhill Goat Milk less 1 tablespoon
- 1 tablespoon vinegar
- ½ cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
For the Streusel
- ½ cup brown sugar
- ¼ cup flour
- ¼ tablespoon cinnamon
- 3 tablespoons butter
How to Make It
For the muffins
Preheat the oven to 425 degrees.
Combine milk and vinegar and let sit for a couple minutes to thicken.
In a large bowl, whisk together sugar, flour, baking powder, salt, and cinnamon. Set aside.
Create a well in the dry ingredients and pour in the thickened milk mixture, oil, eggs, and vanilla extract.
Mix until just combined, do not overmix.
Divide batter evenly among about 15 muffin cups, they will be about ¾ of the way full.
For the streusel
Combine brown sugar, flour, and cinnamon.
Add the butter and mix until combined, it will be sticky and lumpy.
Drop small portions of the streusel over the top of the batter in the muffin tins, gently pressing a few pieces down into the batter.
Bake at 425 degrees for 16- 18 minutes or until a toothpick comes out clean.
This recipe is from Longbourn Farms.