I love Amish Friendship Cinnamon Bread. I love how quickly it comes together. I love that it makes big batches for my family with a bit extra to share with my friends. And I love how easy it is to freeze the leftovers so I can enjoy the bread whenever the mood strikes.
But as with so many other starter-based breads, sometimes I’m left with starter that I don’t know what to do with. My family and I can only eat so much bread in a week, and let’s face it, Amish friendship cinnamon bread is not the healthiest loaf in my rotation.
Today I’m bringing a fun alternative to cinnamon bread: Amish Friendship Cinnamon Muffins.
Muffins Are More Manageable
These sugary sweet muffins are wonderful to have with breakfast (or as a dessert). They have all the same ingredients and flavors as the original recipe, but they come in easy-to eat muffin shapes. If you can’t eat all of the muffins, then you can freeze them and thaw them for later and they taste just as lovely as the day they came out of the oven.
I tend to cut this recipe in half and only use one cup of starter and only make about 12 muffins. This way I can have one loaf of regular Amish friendship cinnamon bread and one batch of muffins whenever I have a baking day. Additionally, if I can’t give away a bag of starter (which only has one cup before it’s fed), I can just dump the extra bag in a bowl and get going.
Amish Friendship Cinnamon Muffins
- 300 Grams All-Purpose Flour (2 Cups)
- 200 Grams White Granulated Sugar (1 Cup)
- 5 Grams Ground Cinnamon (2 Teaspoons)
- 9 Grams Baking Powder (1 1/2 Teaspoons)
- 2 Grams Baking Soda (1/2 Teaspoons)
- 6 Grams Salt (1 Teaspoon)
- 240 Grams Vegetable Oil (1 Cup)
- 120 Grams Milk (1/2 Cup)
- 4 Grams Vanilla Extract (1 Teaspoon)
- 530 Grams Amish Friendship Starter (2 Cups)
- 2 Large Eggs
Cinnamon Sugar Topping
- 50 Grams White Granulated Sugar (1/4 Cup)
- 2 Grams Ground Cinnamon (1 Teaspoon)
- Preheat oven to 325° Fahrenheit (162° Celsius).
- In a large mixing bowl, combine your dry ingredients: flour, sugar, cinnamon, baking powder, baking soda, and salt.
- In a small mixing bowl, stir together your wet ingredients: vegetable oil, milk, vanilla extract, eggs, and starter.
- Pour the wet ingredients into the dry ingredients and stir until just moistened.
- Divide batter into 24 muffin slots, filling each slot about 2/3 full to allow for expansion.
- In a smaller bowl, combine the cinnamon and sugar. Dust over the top of the batter in the muffin pans.
- Bake muffins for 25 to 30 minutes. Insert a toothpick into the center of a muffin, and if it comes out clean, you’re done!
- Turn muffins out onto a wire cooling rack and allow to cool completely before serving.
Did You Try It?
I love these tasty dessert muffins, and I’m excited to share this recipe with you. But I’d love to hear what you think about my Amish friendship cinnamon muffins. Do you prefer softer muffins that you bake at a lower temperature for longer? Or do you prefer to cut to the chase and bake at a higher temperature? Do you enjoy the cinnamon sugar topping or is it too sweet for your taste?
Let me know in the comments below, and don’t forget to leave a star rating or review.