Get the Recipe: Cinnamon Streusel Muffins
Ready in 30 minutes, these cinnamon streusel muffins are a cozy breakfast treat with a crunchy topping and warm cinnamon flavor.
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.
Notes
Glaze: To make a glaze, whisk together 1/2 cup confectioners' sugar with 1 tablespoon milk and 1/2 teaspoon vanilla. Drizzle over the cooled muffins.
Store in an airtight container at room temperature for up to 5 days.
Freeze for up to 3 months.
Serving: 1muffin, Calories: 309kcal, Carbohydrates: 43g, Protein: 4g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 62mg, Sodium: 140mg, Potassium: 144mg, Fiber: 1g, Sugar: 20g, Vitamin A: 442IU, Vitamin C: 0.1mg, Calcium: 72mg, Iron: 2mg