Cinnamon Streusel Muffins

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!

Course Breakfast, brunch

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings muffins

Calories 249kcal

Author Ellie Haley

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.

Nutrition