Cinnamon Streusel Muffins

I love these muffins because they use familiar baking ingredients and don’t require complicated techniques. I can mix the batter and streusel separately, assemble everything in a standard muffin pan, and have freshly baked muffins ready in around 30 minutes.

I also like how much cinnamon flavor I get in every bite. I add cinnamon to the muffin batter as well as the crumb topping, so the warm spice runs throughout the recipe rather than appearing only on top.

The streusel is another reason I keep coming back to these muffins. The combination of butter, flour, brown sugar, and cinnamon creates buttery crumbs that become lightly crisp and caramelized in the oven.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the muffins:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup whole milk
• 1/4 cup sour cream or plain Greek yogurt

For the cinnamon streusel:

• 3/4 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 5 tablespoons unsalted butter, melted

Directions

1. I preheat my oven to 375°F (190°C). I line a standard 12-cup muffin pan with paper liners or lightly grease each muffin cup.
2. I prepare the streusel first. In a medium bowl, I combine the flour, brown sugar, cinnamon, and salt.
3. I pour the melted butter over the dry streusel ingredients and stir with a fork until large, moist crumbs form. I set the mixture aside while preparing the muffin batter.
4. In another bowl, I whisk together the flour, baking powder, cinnamon, and salt.
5. In a large mixing bowl, I beat the softened butter and granulated sugar until the mixture becomes pale and creamy.
6. I add the eggs one at a time, mixing well after each addition. I then mix in the vanilla extract.
7. I stir the sour cream into the wet mixture until combined.
8. I add about half of my dry ingredients to the wet ingredients and gently mix. I pour in the milk, stir briefly, then add the remaining dry ingredients.
9. I mix only until I no longer see large streaks of flour. I avoid overmixing because I want my finished muffins to stay light and tender.
10. I divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.
11. I generously sprinkle the cinnamon streusel over each muffin. I gently press some of the crumbs into the batter so they remain attached as the muffins rise.
12. I bake the muffins for approximately 18–22 minutes. I check them by inserting a toothpick into the center of one muffin; I want it to come out clean or with only a few moist crumbs.
13. I let the muffins cool in the pan for about 5–10 minutes before transferring them to a wire rack.
14. I serve them slightly warm or let them cool completely before storing them.

Servings and Timing

I get approximately 12 standard Cinnamon Streusel Muffins from this recipe.

• Prep time: 15 minutes
• Bake time: 18–22 minutes
• Cooling time: 10 minutes
• Total time: approximately 45 minutes
• Servings: 12 muffins

Variations

For Cinnamon Apple Streusel Muffins, I fold about 1 cup of finely diced apple into the finished batter. I choose a firm baking apple so the pieces maintain some texture as the muffins bake.

When I want extra crunch, I add chopped pecans or walnuts to the streusel. I find that toasted nuts work particularly well with the cinnamon and brown sugar.

For Cinnamon Chocolate Chip Muffins, I fold mini chocolate chips into the batter before portioning it into the muffin pan. I prefer mini chips because they distribute more evenly throughout each muffin.

When I want even more cinnamon flavor, I create a cinnamon-sugar layer inside the muffins. I partially fill each muffin cup, sprinkle in a little cinnamon sugar, then cover it with more batter and the streusel topping.

I can also finish the cooled muffins with a simple vanilla glaze made from powdered sugar, milk, and vanilla extract. I drizzle only a small amount over the top so the cinnamon streusel remains the main flavor.

Storage/Reheating

I store completely cooled Cinnamon Streusel Muffins in an airtight container at room temperature for up to 2–3 days. I place a paper towel in the container when necessary to help absorb excess moisture and keep the streusel from becoming too soft.

For slightly longer storage, I refrigerate the muffins in an airtight container for up to about 5 days. I let refrigerated muffins return to room temperature or warm them before serving.

I can also freeze the muffins for up to 2–3 months. I wrap them individually and place them in a freezer-safe container or bag so I can remove one whenever I want it.

To reheat a muffin, I microwave it for about 10–20 seconds. When I want the streusel to regain some crispness, I warm the muffin in a 300°F (150°C) oven for about 5–10 minutes instead.

FAQs

How do I keep Cinnamon Streusel Muffins moist?

I measure my flour carefully, include sour cream or Greek yogurt in the batter, and avoid overbaking the muffins. I remove them from the oven as soon as a toothpick inserted into the center comes out clean or with a few moist crumbs.

Why did my streusel melt into the muffins?

I make sure my streusel has enough flour to form distinct crumbs and avoid making it overly buttery. I also let melted butter cool slightly before mixing it into the dry ingredients. Large crumbs generally give me a more noticeable streusel topping.

Can I make Cinnamon Streusel Muffins ahead of time?

Yes. I can bake the muffins a day before serving and keep them in an airtight container once completely cooled. I warm them briefly before serving when I want them to taste closer to freshly baked.

Can I freeze Cinnamon Streusel Muffins?

Yes. Once my muffins are completely cool, I wrap them individually and freeze them in an airtight freezer-safe container. I thaw them at room temperature or reheat them gently before serving.

Can I make these muffins without sour cream?

Yes. I use plain Greek yogurt as my first substitute because it provides similar moisture and richness. Regular plain yogurt can also work, although a thinner yogurt may slightly change the consistency of my batter.

Conclusion

Cinnamon Streusel Muffins combine everything I enjoy about a simple homemade muffin with the extra indulgence of a buttery crumb topping. I get a soft, moist center, plenty of warm cinnamon flavor, and sweet streusel in every bite.

Cinnamon Streusel Muffins

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Cinnamon Streusel Muffins are soft, tender muffins flavored with warm cinnamon and topped with buttery brown sugar crumbs. They make an easy homemade breakfast, brunch treat, or sweet accompaniment to coffee or tea.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 18–22 minutes
• Total Time: 45 minutes
• Yield: 12 muffins
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup whole milk
• 1/4 cup sour cream or plain Greek yogurt
• 3/4 cup all-purpose flour, for the streusel
• 1/2 cup packed light brown sugar
• 1 1/2 teaspoons ground cinnamon, for the streusel
• 1/4 teaspoon salt, for the streusel
• 5 tablespoons unsalted butter, melted, for the streusel

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Instructions

1. Preheat the oven to 375°F (190°C). Line a standard 12-cup muffin pan with paper liners or lightly grease each muffin cup.
2. Prepare the streusel by combining 3/4 cup flour, 1/2 cup packed light brown sugar, 1 1/2 teaspoons cinnamon, and 1/4 teaspoon salt in a medium bowl.
3. Pour 5 tablespoons melted butter over the streusel ingredients and stir with a fork until large, moist crumbs form. Set aside.
4. In a separate bowl, whisk together 2 cups flour, 2 teaspoons baking powder, 1 teaspoon cinnamon, and 1/2 teaspoon salt.
5. In a large mixing bowl, beat 1/2 cup softened butter with 3/4 cup granulated sugar until pale and creamy.
6. Add the 2 eggs one at a time, mixing well after each addition. Mix in 1 teaspoon vanilla extract.
7. Stir in 1/4 cup sour cream or plain Greek yogurt until combined.
8. Add about half of the dry ingredients and gently mix. Pour in 3/4 cup whole milk, stir briefly, then add the remaining dry ingredients.
9. Mix only until no large streaks of flour remain. Avoid overmixing to keep the muffins light and tender.
10. Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.
11. Divide the cinnamon streusel evenly among the muffins, using approximately 1 1/2 tablespoons per muffin. Gently press some of the crumbs into the batter.
12. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
13. Cool the muffins in the pan for 5–10 minutes, then transfer them to a wire rack.
14. Serve slightly warm or allow the muffins to cool completely before storing.

Notes

• For Cinnamon Apple Streusel Muffins, fold 1 cup finely diced firm baking apple into the finished batter.
• For extra crunch, add 1/2 cup chopped pecans or walnuts to the streusel.
• For Cinnamon Chocolate Chip Muffins, fold 3/4 cup mini chocolate chips into the batter before portioning.
• For a cinnamon-sugar center, combine 2 tablespoons granulated sugar with 1 teaspoon ground cinnamon. Partially fill each muffin cup, add about 1/2 teaspoon cinnamon sugar, then cover with remaining batter and streusel.
• For an optional vanilla glaze, whisk 1/2 cup powdered sugar with 1 tablespoon milk and 1/4 teaspoon vanilla extract, adding a little more milk if needed. Drizzle over completely cooled muffins.
• Store completely cooled muffins in an airtight container at room temperature for 2–3 days or refrigerate for up to 5 days.
• Freeze individually wrapped muffins in a freezer-safe container for up to 2–3 months.
• Reheat individual muffins in the microwave for 10–20 seconds or in a 300°F (150°C) oven for 5–10 minutes for a crisper streusel topping.

Nutrition

• Serving Size: 1 muffin
• Calories: 340 kcal
• Sugar: 23 g
• Sodium: 230 mg
• Fat: 17 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 70 mg