Amish Cinnamon Muffins using the quick alternative Amish Friendship Bread Recipe I have posted.
I used to love making Amish Friendship Bread but if you’ve ever made it before then you know the process is very time consuming. When I found a quick alternative recipe I was so excited. I make it all the time. Now don’t tell anyone but honestly I think it tastes better then the real Amish Friendship Bread Recipe.
One of our readers told me that she uses the Amish Cinnamon Bread Recipe I have posted to make mini loaves so I got to thinking that this recipe would be pretty neat if they were in muffin form. Bonus points that it takes less then half the time to bake in muffin form vs a loaf pan. You can still put the cinnamon & sugar mix in the middle of the muffins & swirl it & you can sprinkle it on top. :)
Recipe makes about 12 muffins. The muffins don’t rise much so you will want to fill the muffin cups almost full with batter. If you don’t have buttermilk you can make your own by adding about 1 Tablespoon on vinegar to the milk & letting it set for 5-10 min. until it starts to curdle. You can also just use regular milk for this recipe, I have done that before.
- ½ cup salted butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup buttermilk (or 1 cup milk plus 1 tablespoon vinegar or just use regular milk)
- 2 cups flour
- 1 teaspoon baking soda
- (add ¼ teaspoon salt if using unsalted butter)
- Cinnamon/Sugar Mixture:
- ⅓ cup sugar
- 1 teaspoon cinnamon
- Preheat oven to 350 F. degrees, grease a muffin tin.
- Hand mix ingredients together, be careful to not over mix the batter. Cream butter, sugar, vanilla, and egg together. Add milk, flour, & baking soda & until combined.
- In a separate bowl mix ⅓ cup sugar and 1 teaspoon of cinnamon together to create the cinnamon/sugar mixture.
- Pour muffin tins half full of batter. Then sprinkle with cinnamon/sugar mixture. Add more batter to fill almost to the top of muffin pan. Then sprinkle tops with remaining cinnamon/sugar mix.
- Swirl batter around using a toothpick in the muffin cups.
- Bake at 350 F. degrees for 20-25 min. or until toothpick inserted in center comes out clean.
- Let cool for a few minutes in pan then move to cooling rack.
Megan - The Emotional Baker says
I love Amish Friendship Bread, but don’t love being obligated to make it so often ;) These muffins are the perfect solution – so pretty!
Yes, real Amish Friendship Bread is a lot of work, these are not. I love making them into muffins because its fast. :)
How awesome! Trying your recipe now. :) They are in the oven and smell amazing-thank you!!
Hi Cassie, Hope you like it!
Thank you so much for sharing this recipe. I just love making Amish bread but it is time consuming. Can’t wait to try this quick and easy, awesome, Amish Cinnamon Muffins! Finally, yaay!
Hi Jan! I hope you like the recipe it definitely is quick & easy to whip up.
Can you use muffin papers in the muffin pan?
Yes, you can use muffin paper liners. I just didn’t have any on hand so I greased the pan instead.
Hello, can I freeze these muffins?
Hi Natalie, Yes you can freeze them.
These fell flat and spilled over in the oven. What did I do wrong? I followed the directions exactly.
I don’t think the recipe is right. We tried this right and the same thing happened.
Hi Sheree, The recipe is definitely the correct amount for each ingredient. I just take my recipe that bakes in a loaf pan & use it to make muffins: http://www.thesemisweetsisters.com/2014/07/10/amish-cinnamon-bread-recipe-quick-amish-friendship-bread-alternative/
Did you hand mix the batter or use an electric mixer? I think I need to update the recipe to reflect that the batter should be hand mixed because you don’t want to over mix muffin batter. The recipe was adapted from here: http://www.redflycreations.com/2012/10/the-amazing-amish-cinnamon-bread.html
Which has over 1 million shares. The only thing I can think of that might make them overflow is over mixing the batter or filling the muffin tins too high. I’m sorry the recipe didn’t work for you.
I made them yesterday. They were great!
Hi Cathy, I’m glad you liked the recipe! :)
I love Amish Friendship Bread and these muffins turned out WONDERFUL! My houseful of teenagers devoured every last muffin in one sitting! Just an FYI…for those of you who use milk kefir or culture your own milk kefir, you can use that in place of buttermilk in recipes…that is what I did in this recipe. I have so much extra kefir that I am always looking for great recipes to use it in.
Hi Mary, I’m so glad the muffins turned out for you & thanks for the tip about kefir.
LaDasia McClam says
Hello, is it possible to refrigerate the batter and use later or must it be used right away? Thanks! And I will be trying this recipe soon :)
Hi LaDasia, I have never tried refrigerating the batter but I think it would work just fine. You might want to let it sit at room temperature a few minutes before baking.
Sandra Bankhard says
Can you use cupcake papers instead of greasing?
Hi Sandra, Yes you can use cupcake liners instead of greasing the muffin pan. Thanks!
these were very good….will do again
Jean Cardona says
Omg! I made them two days ago and they were great!!
Can I double the recipe?
Hi Jean, I’m glad you liked the recipe. Yes, the recipe can be double to make a bigger batch. Thanks for taking the time to comment, we appreciate it!
LOVE this recipe. Made it several times, only once did they flatten out. I think I let butter and egg get too room temp? Not sure, trying again right now. Fingers crossed.
Hi Marge, Hope they turned out this time! I have noticed that this recipe is really sensitive when it comes to mixing, you do not want to over mix it. If I use an electric mixer instead of mixing by hand they go flat. Thanks for taking the time to comment, we appreciate it!
Followed recipe to a T. Batter was VERY dry
Hi Hannah, The batter is very thin for this recipe so maybe the butter or milk got left out or not the correct amount.
Just made your muffin recipe! The muffins came out beautifully! They were soft, moist, fluffy, and flavorful. Spot on recipe! Thank you for sharing. So refreshing to find recipes online that actually produce wonderful results!
Hi Tia, I’m so glad you liked the recipe! Thanks for taking the time to comment, we appreciate the feedback.
Do you think it would be ok to use an electric mixer to cream the butter, sugar, and eggs but hand mix the remaining ingredients? or would you recommend hand mixing everything?
I’m making 8 dozen muffins for a fundraiser and I’d love try these. I just want to save some time if I can…
Hi Annie, You could try but I don’t recommend using an electric mixer for any part. I’ve tried twice thinking that just using low speed would be ok but it still ruined the muffins.
Good to know. Thank you! I’m excited to try them.
Made these this morning and wow….I can’t stop eating them! I was a bit concerned that the recipe only called for baking soda and no baking powder too but I needn’t have worried – they came out nice and light and fluffy! They were quick to stir up too – I can see myself making this recipe often, might even add some chopped pecans next time!
Hi Jane, So glad you liked the recipe. Thanks for taking the time to comment, we appreciate it!
Michelle Krieger says
Make these muffins! SOOOO GOOD!
Hi Michelle, I’m so glad you liked the muffin recipe. Thanks for taking the time to comment, we appreciate it!
Angeline McGee says
Do you think it’ll be terrible to try coconut oil instead of butter?
Hi Angeline, I prefer the flavor of butter but if you can’t use dairy then coconut oil should be a good alternative.
Kathy O says
Did you ever make these in s mini muffin pan and if so how long would I cook them.
Hi Kathy, I have not made them into mini muffins yet but minis usually take about 8-10 minutes to bake.
Aimee B. says
These are REALLY good! I made them vegan by using vegan butter, vegan buttermilk (vanilla soy milk + vinegar), and a flax egg (1 T ground flax mixed with 3 T water; let sit for about 10 minutes). I also brok the rules and lightly creamed the butter and sugar with my hand mixer, but JUST lightly. Anyway, these made our home smell wonderful. They are lovely by themselves or with a cup of tea or coffee in the morning.
Hi Aimee, I’m so glad the recipe turned out for you and that the vegan alterations worked well. Thanks for taking the time to comment, we appreciate it!
Made these for fellowship this past Sunday and they were delicious!
Hi Diana, I’m so glad you liked the recipe. Thanks for taking the time to comment, we appreciate it!
Well, I was a little disappointed to get the first couple ingredients mixed together and realize the recipe doesn’t actually use Amish starter at all. I was looking for a way to use up my starter that was ready to bake with. The recipe was a little bit false advertising. But I went ahead and made the muffins since I had already started. They were delicious! I will make them again. But now I need to make something else with my starter. ?
Hi Melissa, The recipe is for Amish Cinnamon Muffins using a quick alternative recipe I use for Amish Friendship Bread which I wrote at the top of the page. Sorry you weren’t able to use your starter, I’m sure you could freeze your starter until you are ready to use it again. Glad you ended up liking the recipe. Thanks for taking the time to comment, we appreciate it!
Really? Who starts making a recipe without having looked through the ingredients list? SMH!
Made these for coffee time and the were wonderful! Making a new batch today to share with a friend post recent surgery. Love them They’re quick and delicious! A new favorite!
Hi Cyndy, I’m so glad you liked the muffin recipe. They are a favorite of mine. I hope your friend is doing ok after surgery. Thanks for taking the time to comment, we appreciate it!
I made these for breakfast today! As you had said, they didn’t rise much and were a little flat on top but still tasted delicious! (I hand mixed everything) Thanks!
Hi Natalie, I’m not sure why they didn’t rise but I was researching that the number one culprit is old leavening agents that have lost their potency. Maybe new baking soda would help? Thanks for taking the time to comment, we appreciate it.
I want to make these for church in tge morning but I’m out of white sugar! Can I sub light brown?
Hi LeeAnn, I have never made them with brown sugar but it may work. I substitute brown sugar for cookie recipes but have never tried muffins.
Is one egg enough for this recipe? I was thinking of adding some chopped apple and maybe walnuts to the middle layer.
Hi, The recipe should be fine as is if you are wanting to add some apples and walnuts. Thanks.
R Hampton says
Just made the cinnamon muffins. They are delicious. Nice and fluffy and used up some sour milk to boot. What’s not to like!! Yielded 22 muffins.
Hi R Hampton, So glad you liked the muffins. Thanks for taking the time to comment we appreciate it!
These make the kitchen smell incredible!!
Linda G. says
Mine are in oven now. The batter is very thick. Is that the way it is supposed to be?
Hi Linda, Yes the batter is thick, it is not thin like cupcake batter or cake batter. Hope you like them. Thanks.
Limda G. says
Just had one. Love them. Thank you for posting. The reason I asked is because when you responded to Hannah, you said the batter is very thin. Mine was so thick I thought I made a mistake, but they are Devine!
So glad they turned out for you. Thanks for taking the time to comment, we appreciate it.
Will almond milk work?
Hi Ann, I haven’t tried it but it should work as a substitute. Thanks.
Thanks for the recipe! Followed it to a T and turned out great, muffins are moist and fluffy! Only thing I would say is they are a bit lacking in flavor, perhaps a pinch of salt next time to enhance them or adding some extra sugar in the mix! Otherwise great recipe :)
I used the hand mixer to cream the butter, sugar, eggs and then hand mixed the rest and they turned out great!
So glad the recipe worked for you. Thanks for taking the time to comment, we appreciate it.
Laurinda Sidebottom says
Can you use self-rising flour
Self-rising flour contains baking powder and this recipe only calls for baking soda so it would turn out different but I think it would still work if you don’t mind a taste/texture difference.
Easy to make and baked beautifully. I made 10 and they did rise over the top a bit, but the extra crunch around the edges was great! Used brown and white sugar for center mixture. New fav!
Kim, So glad you liked the muffin recipe! Thanks for taking the time to comment, we appreciate it.
Just made these. I used electric mixer to cream but hand mixed the rest. They came out perfect. What are the calories per muffin making 12💕
Annette, So glad the muffins turned out for you. You’ll want to google a recipe nutrition calculator to analyze the calorie and nutrition facts of the recipe, the application we use to post recipes does not provide one. Thanks for taking the time to comment, we appreciate it.