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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.

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

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

Find it online: https://thefamilycooking.com/cinnamon-streusel-muffins/