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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

Step 1

Preheat the oven to 425 degrees.

Step 2
Combine milk and vinegar and let sit for a couple minutes to thicken.

Step 3
In a large bowl, whisk together sugar, flour, baking powder, salt, and cinnamon. Set aside.

Step 4

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.

Step 5

Divide batter evenly among about 15 muffin cups, they will be about ¾ of the way full.

For the streusel

Step 1

Combine brown sugar, flour, and cinnamon.

Step 2

Add the butter and mix until combined, it will be sticky and lumpy.

Step 3
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.

Step 4
Bake at 425 degrees for 16- 18 minutes or until a toothpick comes out clean.

This recipe is from Longbourn Farms.

Goat Milk vs. Cow Milk

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