Cinnamon Streusel Muffins are moist muffins flavored with cinnamon and topped with a buttery streusel. They are the perfect blend of sweetness and spice that can be made in less than 30 minutes. You'll be reaching for for breakfast, brunch, or a yummy snack!
These Cinnamon Streusel Muffins are the perfect blend of comforting flavors. The spice from the cinnamon, the butter from the streusel topping all wrapped up into one moist muffin. This recipe will make your house smell incredible and the final product is sure to be a hit! If you need more breakfast recipes in your life try out my Strawberry Pop Tarts!
If you love that cinnamon flavor check out my Strawberry Cinnamon Rolls, Cinnamon Roll Pop Tarts, or Cinnamon Roll Pancakes.
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Why You'll Love This Recipe
- The textural contrast of the moist muffin with the crumbly streusel on top is so delightful! You get the same tasty contrast with my Gluten-Free Blueberry Muffins.
- The warm flavors of the cinnamon pair perfectly with the buttery streusel. Find similar flavor pairings in my Maple Streusel Coffee Cake.
- Muffins are great to have for breakfast, brunch, or a snack. I feel the same way about my Coffee Scones!
- These muffins are easy to make while still being so delicious. Just like my Fudgy Brownies!
Ingredients
Ingredient Notes
- Ground cinnamon will add flavor to the muffins and the streusel topping. If you're a cinnamon lover check out my Strawberry Cinnamon Rolls.
- Buttermilk will help make the muffins fluffy and moist. I also use buttermilk in my Lemon Curd Cake.
- Using both granulated sugar and brown sugar gives the perfect balance of sweetness and moisture in the muffins. I use both sugars in my Raspberry and White Chocolate Cookies as well.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- The buttermilk can be substituted for sour cream or regular milk if that is all you have on hand. This will alter the texture of the muffins. I use sour cream in these Cinnamon Sugar Donuts.
- Adding diced apple to the muffins will add some tartness and bite. Get more apples in my Apple Pop Tarts.
- Instead of using a regular sized muffin pan you can use a jumbo muffin pan for bakery style muffins. This will change the baking time of the muffins.
- For added sweetness drizzled either homemade or store bough caramel over the tops of muffins. I use homemade caramel in my Caramel Chocolate Chip Cookies.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: In a small bowl, combine brown sugar, flour, butter, salt and cinnamon. You want to break up the butter until the whole mixture has a coarse texture.
STEP 2: In a medium bowl, combine the flour, sugar, brown sugar, salt, baking soda, cinnamon, and baking powder. Whisk until free of lumps.
STEP 3: In a medium bowl combine the melted butter, buttermilk, eggs, and vanilla. Whisk to combine.
STEP 4: Gently mix the wet and dry ingredients until just combined.
STEP 5: Preheat the oven to 375 degrees (F). Line a muffin pan with muffin liners. Fill the prepared muffin pan about ¾ of the way with the cinnamon muffin batter.
STEP 6: Sprinkle the streusel topping evenly over each muffin. Place the muffins in the oven and bake for 13-15 minutes or until a toothpick inserted in the center of a muffin comes out with only a few moist crumbs. Remove the muffins from the oven and allow to cool.
Expert Baking Tips
- Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your muffins at the perfect temperature.
- Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your muffins. The ingredients will combine much easier and you won’t have chunks of cold butter in your batter, which can lead to greasy muffins.
- Keep the streusel cold. I make the streusel first and keep it in the fridge or freezer until just before I add it to the top of the muffins. If it gets too warm before baking it will melt in the oven instead of holding it's shape.
Recipe FAQs
Room Temperature: These muffins can be stored at room temperature in an airtight container for up to 3 days.
Refrigerator: If stored correctly in an airtight container the Cinnamon Streusel Muffins will last up to 1 week in the fridge.
Freezer: You can store the muffins in an airtight container in the freezer for up to a month.
Streusel is a crumbly topping made of flour, butter, and sugar (we added cinnamon and salt to add more flavor). It adds texture and flavor to these muffins.
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If you tried these Cinnamon Streusel Muffins recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Cinnamon Streusel Muffins
Ingredients
For Streusel Topping:
- ⅓ cup (71 grams) brown sugar
- ¼ cup (30 grams) all-purpose flour
- 3 tablespoons (42 grams) unsalted butter cold and cubed
- 1 teaspoon ground cinnamon
- pinch of salt
For Cinnamon Muffins:
- 2 cups (240 grams) all-purpose flour
- ½ cup (99 grams) granulated sugar
- ½ cup (106 grams) light brown sugar packed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons ground cinnamon
- ½ cup (113 grams) unsalted butter melted and cooled
- ¾ cup (170 grams) buttermilk
- 2 large (100 grams) eggs
- 1 teaspoon vanilla extract
Instructions
For Streusel Topping:
- n a small bowl, combine brown sugar, flour, butter, cinnamon, and salt. Use clean hands or a fork to mix together until the butter is broken up and the mixture has a coarse texture.
- Place in fridge until ready to use.
For Cinnamon Muffins:
- Preheat oven to 375 degrees (F). Spray muffin pan with non-stick spray or line with muffin liners. Set aside.
- In a medium bowl, combine flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon. Whisk until free of lumps.
- In another medium bowl combine the melted butter, buttermilk, eggs, and vanilla. Whisk to combine.
- Gently mix in with the flour mixture until just combined.
- Fill the muffin cups about ¾ of the way full and top with the streusel topping.
- Bake the muffins for 13-15 minutes or until toothpick inserted into the center of a muffin comes out with a few moist crumbs. Remove from oven and allow to cool.
Notes
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your muffins. The ingredients will combine much easier and you won’t have chunks of cold butter in your batter, which can lead to greasy muffins.
- Keep the streusel cold. I make the streusel first and keep it in the fridge or freezer until just before I add it to the top of the muffins. If it gets too warm before baking it will melt in the oven instead of holding it's shape.
- The provided nutrition information is an estimate for the entire cake, the calorie accuracy is not guaranteed.
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