Cinnamon Streusel Muffins
Ready in just 30 minutes, cinnamon streusel muffins are the perfect breakfast treat! The sweet and crunchy topping complements the moist and tender cinnamon muffin. You’ll love all the cinnamon flavor!
Baking with cinnamon is the best! It adds a warm, comforting flavor to whatever treat your baking in the kitchen. Sometime simple is best, which is why I whipped up a batch of cinnamon streusel muffins this past weekend. I used my basic muffin recipe as the base and adjusted as needed to make sure there was plenty of cinnamon flavor. Of course, there has to be a cinnamon streusel topping too!
Why You’ll Love This Recipe
- Ready in 30 minutes. This delicious breakfast snack is ready in no time at all!
- Quick and easy. No special equipment needed. Simply combine the ingredients in mixing bowls and divide the batter in a muffin tin to bake.
- Full of cinnamon flavor! Both the streusel and the muffin batter have a generous dose of cinnamon.
- Moist and tender. The addition of sour cream guarantees a moist, tender crumb.
Ingredient Notes
- Flour: Use all purpose flour for the streusel as well as the base for the muffin batter.
- Brown sugar: For a flavorful streusel, use light or dark brown sugar.
- Sugar: To add sweetness to the muffins, granulated sugar is used.
- Cinnamon: Ground cinnamon is added to the streusel and batter. Check that it is fresh and not expired for the best flavor.
- Baking powder and baking soda: These leavening agents help the batter rise. Check that they are not expired for best results.
- Salt: To help activate the baking powder and soda, salt is added to the dry ingredients.
- Butter: Melt unsalted butter to use in the streusel and the muffin batter. Different brands of salted butter have various amounts of salt added so it’s best to control the amount and add it separately.
- Eggs: Bring large eggs to room temperature. They are easier to mix when room temperature and help to bind the ingredients.
- Sour Cream: For a moist texture, use full-fat sour cream. Plain yogurt is a good substitution.
- Milk: To make sure the batter isn’t too dry, milk is added with the wet ingredients.
- Vanilla: Use pure vanilla extract to add some warmth and flavor.
Refer to the recipe card for the full list of ingredients and measurements.
Recipe Variations
Add some mix-ins. After combining the wet and dry ingredients, stir in 1/2 cup chocolate chips or chopped nuts. Berries or dried fruit are also good options!
Make mini muffins. Use a mini muffin tin to make bite-sized muffins. Fill each cup two-thirds full and bake for 8 to 10 minutes.
Top with a glaze. Whisk together 1/2 cup confectioners’ sugar with 1 tablespoon milk and 1/2 teaspoon vanilla extract. Drizzle the glaze over the cooled muffins.
How to Make Cinnamon Streusel Muffins
- Make the streusel. Whisk together the flour, brown sugar, sugar and cinnamon.
- Add the melted butter and mix just until combined and small clumps form. Set aside.
- For the muffins, whisk together the dry ingredients—flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a separate bowl, mix the melted butter and sugar until sugar is absorbed. Mix in the eggs, then mix in the milk, sour cream and vanilla.
- Add the dry ingredients to the wet ingredients. Mix just until combined.
- Assemble the muffins. Divide batter among a 12-cup muffin tin and top with streusel. Bake at 400 F for 18 to 20 minutes or until a toothpick inserted in the center comes out with little to no crumbs.
Expert Tips
Use room temperature ingredients. They are easier to mix and create a more consistent batter. As a result, the muffins will have a better texture.
Don’t over-mix. When making the streusel, use a fork to mix just until small clumps form. If over-mixed, the mixture will turn into a dough. The muffin batter should also only be mixed until combined when the wet and dry ingredients are added together. Over-mixing here will cause a dense texture.
Make Ahead and Storage Tips
Make ahead the crumble topping and store it in an airtight container in the refrigerator for up to 3 days. I do not recommend making the muffin batter in advance. When the baking powder and baking soda come into contact with the wet ingredients they start to lose their effectiveness.
Store muffins in an airtight container at room temperature for up to 5 days. Make sure the muffins are completely cool before storing to make sure condensation doesn’t form.
Freeze for up to 3 months. Wrap muffins in plastic wrap and store in an airtight container to prevent freezer burn. Store in the freezer, then defrost in the refrigerator before bringing to room temperature.
Recipe FAQ
Most likely the batter was over-mixed when the wet and dry ingredients were combined. It’s also possible the baking powder or baking soda was expired.
Add sour cream to the batter and don’t over-mix the batter. It’s also crucial that the flour is measured properly with a kitchen scale or using the spoon and level method. If too much flour is added, the muffins may turn out dry or dense.
I have not tested this recipe in a loaf pan, but it should work. Bake at 350 F for 40 to 50 minutes or until a toothpick inserted in the center comes out with little to no crumbs.
Related Recipes
Looking for more cinnamon filled treats? Try these recipes next!
Get the Recipe: Cinnamon Streusel Muffins
Ingredients
Streusel
- ¾ cup (93 g) all purpose flour
- ¼ cup (50 g) packed light brown sugar
- 2 Tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 4 Tablespoons (56 g) unsalted butter, melted
Muffins
- 2 cups (250 g) all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 Tablespoon ground cinnamon
- ¾ cup (150 g) granulated sugar
- ½ cup (113 g or 1 stick) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- ½ cup (120 ml) whole or low-fat milk, room temperature
- ¼ cup (60 g) sour cream or plain yogurt, room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400° F. Line a muffin tin with paper liners and set aside.
- Make the streusel by whisking together the flour, brown sugar, sugar and cinnamon. Pour in melted butter and mix with a fork until small clumps form. Don’t over-mix or it will become a paste. Mix just until it’s no longer dry. Set aside.
- In a medium bowl, whisk together the dry ingredients–flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl, mix together the granulated sugar and melted butter. Add the eggs. Mix until well combined. Add milk, sour cream and vanilla extract, then mix again until incorporated.
- Add half the flour mixture to the bowl of wet ingredients and mix just until combined (avoid over mixing). Add remaining flour mixture. Stir just until combined.
- Transfer batter to prepared muffin tin filling each cup almost to the top (I like to use an ice cream scoop for this step). Sprinkle streusel over the top.
- Bake at 400° F for 18 to 20 minutes. Muffins are done when the tops are golden and a toothpick inserted in the center of one of the muffins comes out with little to no crumbs. Allow muffins to cool in the pan for 5 minutes. (I like to turn the muffins on their side in the pan so the bottoms don’t get soggy). Transfer to a wire rack.
