Why You’ll Love This Recipe
Cinnamon Streusel Muffins are a comforting, bakery-style treat featuring a moist and tender crumb with a sweet, crumbly topping. The combination of warm cinnamon and brown sugar in the streusel creates an irresistible flavor and texture. Perfect for breakfast, brunch, or an afternoon snack, these muffins bring homemade goodness to any time of day.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flourgranulated sugarbrown sugarunsalted butterbaking powderbaking sodasaltground cinnamonmilkeggsvanilla extractsour cream or yogurt
directions
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
In a medium bowl, prepare the streusel by mixing brown sugar, flour, ground cinnamon, and softened butter until crumbly. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, beat the butter and granulated sugar until light and fluffy.
Add the eggs, one at a time, then stir in vanilla extract, sour cream (or yogurt), and milk until smooth.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Spoon the batter into the muffin cups, filling about 2/3 full.
Sprinkle the prepared streusel generously over each muffin.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack.
Servings and timing
This recipe yields approximately 12 muffins.Preparation time: 15 minutesBaking time: 18-22 minutesCooling time: 10 minutesTotal time: 45 minutes
Variations
Add chopped nuts like pecans or walnuts to the streusel topping for extra crunch.
Stir in diced apples or raisins to the batter for a fruity twist.
Use a maple glaze on top for added sweetness and flavor.
Make mini muffins for bite-sized treats.
storage/reheating
Store Cinnamon Streusel Muffins in an airtight container at room temperature for up to 3 days.For longer freshness, refrigerate for up to 1 week or freeze for up to 2 months.To reheat, microwave for 15-20 seconds or warm in a 300°F (150°C) oven for 5-7 minutes.
FAQs
What is streusel?
Streusel is a crumbly topping made from flour, butter, and sugar, often used on muffins and coffee cakes for texture and sweetness.
Can I use oil instead of butter?
Yes, but butter gives a richer flavor and better texture for the streusel.
Can I make these muffins gluten-free?
Yes, substitute with a gluten-free all-purpose flour blend, and ensure all other ingredients are gluten-free.
Why are my muffins dry?
Overmixing the batter or overbaking can lead to dry muffins. Mix just until combined and check for doneness with a toothpick.
Can I double this recipe?
Absolutely, just be sure to divide evenly and adjust baking time if needed.
Can I skip the streusel?
Yes, but the streusel adds flavor and texture that make these muffins special.
How do I keep the streusel from melting into the muffin?
Use cold or room-temperature butter when making the streusel and don’t overmix it into the batter.
Can I add a glaze?
Yes, a simple powdered sugar and milk glaze adds a delicious touch.
Are these muffins kid-friendly?
Definitely! The sweet cinnamon flavor is a hit with kids.
What type of cinnamon is best?
Ground Ceylon or Cassia cinnamon both work, but Cassia has a stronger, more traditional flavor.
Conclusion
Cinnamon Streusel Muffins offer the perfect balance of soft, moist cake and sweet, crunchy topping. Whether you’re baking for a cozy morning or a brunch spread, these muffins are sure to be a crowd-pleaser. Easy to make and full of comforting flavors, they’re a delicious way to start the day.
Print
Cinnamon Streusel Muffins
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Classic moist vanilla‑cinnamon muffins with a crunchy cinnamon‑brown sugar streusel in the center and on top—like coffee cake in muffin form.
Ingredients
- Streusel: 8 Tbs (112 g) unsalted butter, melted; 1½ cups (187 g) all‑purpose flour; ¾ cup (150 g) light brown sugar, packed; 1½ Tbsp ground cinnamon.
- Muffins: ¾ cup (170 g) unsalted butter, room temp; 1 cup (200 g) granulated sugar; 2 large eggs, room temp; 2 tsp vanilla extract; ⅔ cup (160 g) sour cream, room temp; 2 cups (250 g) all‑purpose flour; ½ tsp baking soda; 1½ tsp baking powder; ½ tsp salt; ¼ cup (60 ml) buttermilk.
Instructions
- Preheat oven to 350 °F. Line a 12‑cup muffin pan with liners.
- Make streusel: mix flour, brown sugar, and cinnamon. Stir in melted butter and set aside.
- Cream ¾ cup butter and sugar until light (~3 min). Add eggs one at a time, then vanilla and sour cream.
- Whisk together flour, baking soda, baking powder, and salt. Alternately add dry mix and buttermilk into wet, beginning and ending with dry; mix until just combined.
- Assemble muffins: add ~1 tsp streusel to bottom of each liner, then ~1 Tbsp batter, then ~2 tsp streusel, top with remaining batter to ¾ full, finish with more streusel.
- Bake at 350 °F for 13–18 minutes or until a toothpick comes out clean. Cool in pan 5 minutes, then transfer to a rack.
Notes
- Weigh flour for accuracy to avoid dryness.
- Use full‑fat sour cream or Greek yogurt for moistness.
- Don’t overmix the batter—stop when a few streaks remain.
- Store at room temp up to 3 days; freeze cooled muffins up to 1 month.