Cinnamon Streusel Muffins

These cinnamon streusel muffins have a subtly sweet vanilla base that’s topped with a buttery brown sugar crumble. They’re every bit worthy of breakfast or dessert!

Why this recipe works

These cinnamon streusel muffins are soft and tender with subtle vanilla flavor. But the highlight is the cinnamon and brown sugar crumble topping. It’s good enough to eat by itself! Sweet and buttery, this topping tastes just like the kind you get at bakeries and coffee shops, reminiscent of coffee cake.

These cinnamon streusel muffins are much like a cupcake in that they start off with a creamed butter and sugar base. When adding the dry ingredients, do not overmix. This will help ensure your muffins are tender. When making the streusel, I like to use my hands to incorporate the butter. The mixture will hold together and clump when squeezed if properly mixed.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

FLOUR – We’ve tested these muffins many, many times, and the absolute best way to get soft, tender, moisture-rich muffins is to measure your ingredients using a kitchen scale, especially the flour! Excess flour will absorb the surrounding liquids, leaving you with dry, crumbly, and even dense muffins. It’s very easy to over measure flour. If you do not own a scale, use the spoon and sweep method. Scoop your flour into the measuring cup with a spoon until it is overflowing. Then, level it off with the flat end of a butter knife. Do not pack down your flour in the cup.

BAKING POWDER – Double check that it is not expired before beginning.

STREUSEL – You’ll want to be sure to use fresh brown sugar. If your brown sugar is dry and crumbly, your streusel will also be dry and crumbly. It’s much easier to make a streusel with room temperature butter as it incorporates with the sugar more quickly. Use your hands to combine the streusel ingredients well, giving it a good squeeze throughout to make sure everything is incorporated. Once it’s prepared, place it in the fridge to firm back up. This helps it hold its shape once baked.

How to Make Cinnamon Streusel Muffins

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 425°F. Lightly spray 12 muffin cups with non-stick spray, or line cavities with paper liners.

To Make the Streusel

1. In a medium bowl, use your fingers to combine topping ingredients until completely incorporated. Mixture should be moist but crumbly and hold together when squeezed between your fingers. Keep in refrigerator until ready to use.

To Make the Muffins

1. In a medium mixing bowl, whisk together flour, baking powder, and salt. Set aside.
2. In a large mixing bowl, whisking by hand, combine melted butter, vegetable oil, sugar, eggs, milk, and vanilla.
3. Add dry ingredients and using a wooden spoon or rubber spatula, stir just until combined. If you still see small streaks of flour that’s okay. Do not overmix.
4. Let batter rest in the bowl for 20 minutes.
5. Scoop batter into prepared muffin tin. Sprinkle generously with streusel topping, pressing down gently on the tops to ensure that it sticks. Each cup should be full once the streusel is added.
   
   TIP – As seen in the photo above, in order to get nice domes, I used 2 muffin pans and filled 6 holes in each to give them room. But, this isn’t imperative, and you do not have to do it like I did. However, this helps make sure none of the muffins stick together and helps them all rise nicely.
   
   
6. Bake muffins at 425 F for 5 minutes. Then without opening the oven, reduce the temperature to 350 F and bake another for 12-14 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool for 5 minutes in pan, then remove to wire rack to cool completely.

Frequently Asked Questions & Expert Tips

Letting muffin batter rest gives the flour time to fully absorb the liquid, which leads to a smoother batter and a softer, more tender crumb. It also allows the gluten to relax, helping prevent dense or tough muffins, while slightly thickening the batter so it bakes up taller with better domed tops. A short 20-minute rest helps flavors meld and improves moisture retention, resulting in muffins that taste better and stay moist longer. I like to clean up the kitchen and dishes while the batter is resting.

Yes, absolutely! I personally like to individually wrap these muffins in plastic wrap then pop them into a large ziptop freezer bag. This way, you can take them one by one whenever you want. Allow them to thaw at room temperature. Optionally microwave for 10-15 seconds, or enjoy as is.

You want to keep these bad boys airtight, so they don’t dry out. Once they’ve fully cooled, transfer them to an airtight container or sealed ziptop bag with excess air removed. Store at room temperature for up to 5 days.

These cinnamon streusel muffins are soft and tender, with the muffin itself being vanilla-based. All the extra flavor comes from the cinnamon streusel topping! If you’ve ever had a cinnamon coffee cake, you’ll probably love these muffins. They are not overly sweet like a cupcake or store-bought muffin, but rather subtle and perfect for breakfast or alongside a cup of coffee or tea.

Serving Suggestions

Cinnamon streusel muffins are excellent for prepping ahead. Individually wrap them and pop them in the freezer to grab and go whenever!

Enjoy your muffins warm from the oven, at room temperature, or rewarmed in the microwave later on. They are great at any and all times. Especially with a cup of coffee or tea in the morning!

More Muffin Recipes

• Apple Muffins
• Banana Muffins
• Blueberry Muffins
• Sugar Crusted Plum Muffins

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