These bakery-style cinnamon streusel muffins will put a little pep in your step!
The fluffy, tender crumb is generously layered with cinnamon sugar and topped with a wonderfully spiced streusel.
They’re like mini coffee cakes you can eat on the go.
If you’re a fan of cozy baking and all things cinnamon, you simply MUST try these treats.
Why You’ll Love These Cinnamon Streusel Muffins
Warm Cinnamon Flavor: It’s in the sponge, the filling, and the topping. Each bite is filled with cozy fall goodness.
Moist & Fluffy Texture: Thanks to the sour cream and buttermilk, these muffins are incredibly soft and tender.
Great Any Time: They’re perfect for breakfast, as a snack, or even a dessert!
Ingredients
- All-Purpose Flour: Creates a light, fluffy structure for each muffin. It’s also in the streusel.
- Baking Powder & Baking Soda: So the muffins rise and become light and airy.
- Granulated & Light Brown Sugar: Brown sugar adds sweetness and depth to each element. You’ll use granulated in the muffins.
- Ground Cinnamon: Brings warm, cozy spice that defines these muffins.
- Salt & Vanilla Extract: Balance the flavors and enhance the overall sweetness.
- Unsalted Butter: Adds rich, creamy texture and a buttery taste to the muffins and topping.
- Eggs: Bind the muffin ingredients, giving them structure to rise.
- Sour Cream & Buttermilk: Keep the muffins moist and add a slight tang.
- Milk: Helps the streusel topping bind for a crunchy finish. It’s optional, and you might not need it.
How to Make Cinnamon Streusel Muffins
Anyone who loves coffee cake will swoon over these muffins! Between the crumb and the streusel, they’re just as irresistibly delicious.
Plus, they’re easy enough for beginner bakers.
1. PREHEAT the oven to 425°F and line a 12-cup muffin pan with paper liners.
2. MIX the flour, brown sugar, cinnamon, and salt in a medium bowl. Work in the cold butter until crumbly. Refrigerate.
3. COMBINE the brown sugar and cinnamon for the filling in a small bowl; set aside.
4. WHISK the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl.
5. BEAT the butter and sugars in a large bowl until light and fluffy, 2-3 minutes. Blend in eggs, sour cream, buttermilk, and vanilla.
6. ADD the dry ingredients to the wet ingredients, stirring gently by hand until just incorporated.
7. FILL each muffin liner halfway with batter, sprinkle with cinnamon sugar, then top with remaining batter and streusel, pressing it in gently.
8. BAKE for 5 minutes at 425°F, then reduce temperature to 350°F and bake for 12-15 minutes, until a toothpick comes out clean.
9. COOL the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips For the Best Cinnamon Streusel Muffins
These muffins deliver that warm, homemade feeling that store-bought versions simply can’t match.
But to ensure they turn out perfect from scratch, follow these tips:
- Use room-temperature ingredients. Get the eggs, sour cream, and buttermilk out of the fridge early for a smooth, evenly mixed batter.
- Avoid overmixing. Mix the flour into the wet ingredients with a spatula just until no streaks of flour are visible.
- Brown the butter. For a richer flavor, melt the butter on low until nutty and golden. Leave at room temperature to solidify before beating with the sugar.
- Spice it up. Experiment with nutmeg, ginger, or cardamom in the batter or streusel.
- Try mix-ins. Add chopped nuts, candied ginger, or diced apples to the batter for extra texture and flavor.
- Glaze the top. Mix 1 cup powdered sugar with 1-3 teaspoons milk until smooth. Drizzle it over the warm or cooled muffins.
How to Store
Whether you’re sipping your morning coffee or indulging in a cozy afternoon snack, these cinnamon muffins hit the spot.
I recommend doubling the batch. That way, you can always keep some on hand.
To Store: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
To Freeze: Wrap the cooled muffins individually in plastic wrap and place them in a freezer-safe bag or container. Freeze for 2-3 months.
To Reheat: Warm in the microwave for about 15-20 seconds, or in a preheated oven at 350°F for 5-10 minutes until heated through.
More Muffin Recipes You Have to Try
Kodiak Cake Muffins
Easy Banana Chocolate Chip Muffins
Chocolate Muffins
Pumpkin Streusel Muffins
Cinnamon Streusel Muffins
12
25
minutes20
minutes387
kcalThese soft, tender cinnamon streusel muffins are packed with crumbly, sweet, and spiced goodness. They’re perfect for breakfast or snacks on the run!
Ingredients
- Cinnamon Streusel Topping
1 cup all-purpose flour
1/2 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
1-2 tablespoons milk, as needed
- Cinnamon Sugar Filling
1/2 cup light brown sugar
1 tablespoon ground cinnamon
- Cinnamon Muffins
2 cups (240g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
2 large eggs, room temperature
1/2 cup sour cream, room temperature
1/2 cup buttermilk, room temperature
2 teaspoons vanilla extract
Instructions
- Preheat the oven to 425°F and line a 12-cup muffin pan with paper liners.
- Make the streusel: In a medium bowl, whisk the flour, brown sugar, cinnamon, and salt. Work in the cold butter with your fingers until the mixture resembles coarse crumbs.
- If needed, add milk, a teaspoon at a time, until it holds together when pressed. Refrigerate until ready to use.
- Make the cinnamon sugar filling: In a small bowl, whisk the brown sugar and cinnamon until well combined. Set aside.
- Make the muffins: In a medium bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon.
- In a separate large bowl, beat the butter and sugars with an electric mixer until light and fluffy, about 2-3 minutes. Reduce the speed to low and blend in the eggs one at a time, followed by the sour cream, buttermilk, and vanilla.
- Gradually add the dry ingredients to the wet ingredients, stirring gently by hand just until incorporated. Do not overmix.
- Assemble: Fill each muffin liner about halfway with muffin batter and sprinkle the cinnamon sugar evenly over each cup. Carefully spoon the remaining batter over the sugar and top with the streusel, pressing it gently into the batter.
- Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F (without opening the oven door) and continue baking for 12-15 minutes, until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Rest the batter for 20-30 minutes at room temperature for lighter, taller muffins.
- Get the eggs, sour cream, and buttermilk out of the fridge early for a smooth, evenly mixed batter.
- For a richer flavor, melt the butter on low until nutty and golden. Leave at room temperature to solidify before beating with the sugar.
