Cinnamon Streusel Muffins

If you like coffee cake, you have to try these cinnamon streusel muffins! They have a crumbly, buttery cinnamon brown sugar topping that just melts in your mouth. What's even better is this recipe makes enough muffins to share...unless you eat them all yourself!

My Take On Cinnamon Streusel Muffins

I love making muffins once Fall rolls around, and these ones remind me of the coffee cake my grandma used to make for our Thanksgiving feast.

Cinnamony, buttery, and filled with sweet brown sugar, they have everything you'd expect them to have. The muffins are soft and moist, and the topping makes each bite additive.

I love how the tastes, but I love how low maintenance the recipe is even more. It may seem intimidating to make, but all you really have to do is a little mixing. Then the muffins just have to back while the sweet aroma of cinnamon and brown sugar permeates the kitchen. There's really nothing better!

Why You'll Love This Recipe

• They're the best homemade muffins ever! Once you get a bite of these freshly baked muffins, I'm confident you'll agree. There's nothing better than the first bite of this spongy, airy muffin with the cinnamon crumble topping. 
• It's an uncommon recipe. I love bringing these over to a friend's house since they're a different sweet treat that's unexpected yet so delicious. All of my friends are obsessed with these muffins!
• Delicious any time of day. A grab and go breakfast, a satisfying dessert, a mid-day snack, you name it, any time is the right time to eat one of these muffins!

Ingredients

Here's what you need for the streusel topping:

• All-purpose flour- to get that crumble consistency.
• Brown sugar- light or dark brown sugar works great. I prefer light.
• Cinnamon
• Pinch of salt
• Unsalted butter- you'll want to use cold butter right out of the fridge.

And for the muffins:

• All-purpose flour
• Baking powder- make sure it's fresh!
• Baking soda
• Salt
• Cinnamon
• Unsalted butter- you'll want it to be softened to make it easier to mix. I'll put it on my kitchen counter about 20 minutes before starting this recipe.
• Granulated sugar
• Eggs- bring to room temperature for the best results.
• Milk- feel free to use any milk you want. I like to use whole milk for an extra fluffy texture,
• Vanilla extract

How To Make Cinnamon Streusel Muffins

Step 1: Prepare. Preheat the oven to 400°F (200ºC) and line 12 muffin cups with liners or lightly spray them with nonstick cooking spray.

Step 2: Make the topping. Add the flour, brown sugar, cinnamon, and salt to a medium bowl and mix everything together. Add the butter to the bowl and cut it into the dry ingredient mix until it's completely incorporated. The mixture should be crumbly and hold together when squeezed between your fingers. Transfer the topping to the refrigerator for later.

Step 3: Mix the dry ingredients. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set it aside for a minute.

Step 4: Mix the wet ingredients. In a large mixing bowl, cream the butter and sugar together until smooth and creamy. Add the eggs to the bowl one at a time, beating after each addition. Then add the milk and vanilla extract and use a rubber spatula to incorporate them.

Step 5: Finish the batter. Add the dry ingreidents to the bowl of wet ingredients and mix with a wooden spoon or rubber spatula until everything combines. Scoop all of the batter evenly into the prepared muffin tins. Sprinkle each cup of batter generously with the chilled streusel topping, pressing down firmly on the tops to ensure that it sticks.

Step 6: Bake. Put the tray in the oven and bake the muffins at 400°F for 5 minutes. Then reduce the temperature to 350°F  and bake another for 12-15 minutes, or until a toothpick inserted in the center comes out clean. 

Step 7: Cool. Once baked, let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely or enjoy slightly warm!

My Pro Tips To Make The Best Recipe

• I recommend using a pastry cutter to cut in the butter in step two. If you don't have one on hand, you can use a food processor, two butter knives, or forks.
• Each muffin cup should be full once the batter is poured in and the streusel is added on top. This will ensure a large fluffy muffin top is baked.
• Check the muffins at the 10-minute mark of baking time to make sure they're not getting overbaked. 

How I Recommend Storing Leftover Muffins

At room temperature: I like to keep any leftovers in an airtight container on my kitchen counter for about 3 days.

In the fridge: You can also wrap the muffins in plastic wrap and store them in a sealed bag or keep them in an airtight container in the fridge for about 5 days.

In the freezer: To extend the shelf life of these delicious muffins, wrap them tightly in plastic wrap, and place them in a freezer-safe bag for up to 3 months. Just make sure to thaw them in the fridge or at room temperature before enjoying them. You can also pop a muffin in the microwave in 20-second increments to thaw quicker.

Frequently Asked Questions

How many muffins does this recipe make?

This recipe makes 12 muffins, but you can easily double to triple the batch! You'll just need to bake the muffins in batches depending on the size of your pan.

What is cinnamon streusel made of?

The classic crumbly topping is typically made with flour, butter, cinnamon, and brown sugar. I like to add a pinch of salt if I'm using unsalted butter.

Why are my muffins dry?

The most common reason is that you baked the muffins for too long. This is why I suggest checking on them at the 10-minute mark to see how they are coming along. You'll want to check them frequently after that and take the muffins out of the oven as soon as a toothpick comes out clean. 

More Muffin Recipes To Try Next

• Almond Flour Banana Muffins
• Pancake Mix Muffins
• Sweet Potato Muffins
• Cinnamon Muffins
• Mochi Muffins