If you love coffee cake, you’ll love these cinnamon streusel muffins! Soft vanilla muffins topped with brown sugar crumbles. Perfect for a weekend brunch or breakfast on the go! We love these just as much as our blueberry muffins!
Cinnamon Streusel Muffins
These muffins take me back to my childhood. My three siblings and I were home schooled, which means our schedule was at our disposal. Some days we would have a huge brunch for no special reason. Call it home economics class.
I remember mornings with papas con huevos (potato and egg tacos), frothy orange creamsicle shakes, sizzling bacon and slices of toasted English muffin bread with homemade jam. Quite the mix! There were always baked goods in our house and coffee cake was a favorite. The only way to improve upon coffee cake is when it’s in a cute, individual portion like these cinnamon streusel muffins.
These muffins are soft and tender with a great 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.
Ingredients You Will Need:
For the topping:
- 1/2 cups all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon cinnamon
- pinch salt
- 3 tablespoons cold unsalted butter
For the muffins:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 tablespoons cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1/2 cup milk
- 2 teaspoons vanilla
Kitchen tools you may find helpful:
- Muffin pan
- Hand mixer
- Mixing bowls
- Pastry cutter
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 over mix. This is 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 in clump when squeezed if properly mixed.
One of my favorite things to do when baking muffins is to make extra and freeze them for later consumption. I individually wrap them in plastic wrap and place them in a freezer bag. Then on mornings when I’m in a rush, I can grab a muffin on the go and it’s thawed by time I get to work. Sometimes I warm it in the microwave for ten seconds and it tastes fresh baked. Alongside a hot cup of coffee, it is five minutes of peace before a busy day begins.
More streusel recipes you might like:
If you’re a fan of that delicious crumbly topping called streusel like I am, here are some more recipe ideas you will probably enjoy!
- Pumpkin Mini Cakes are moist and delicious and will help you ring in the fall season.
- These Cherry Berry Streusel dessert bars are one of my all time favorites and they are easy to make too!
- Packed with fresh berries, you’ll love these berry cookie bars, great for after school.
- Speaking of fall, one bite of this cranberry streusel coffee cake and you’ll be hooked.
Cinnamon Streusel Muffins
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Print It Rate It Text ItIngredients
For the topping:
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon cinnamon
- pinch salt
- 3 tablespoons cold unsalted butter cut into small pieces
For the muffins:
- 2 cups all-purpose flour about 8.5 ounces
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 tablespoons cinnamon
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons vanilla
Before You Begin
Instructions
- Preheat oven to 425°F. Line 12 muffin cups with liners or lightly spray with nonstick spray.
Make the topping
- In a medium bowl, whisk together topping ingredients: flour, brown sugar, cinnamon, and salt. Cut in the butter until completely incorporated. Mixture should be crumbly and hold together when squeezed between your fingers. Keep in refrigerator until ready to use.
Make the muffins
- In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large mixing bowl, cream butter and sugar. Beat in eggs one at a time. Use a wooden spoon to stir in milk and vanilla.
- Add dry ingredients and using a wooden spoon stir just until combined. If you still see small streaks of flour that's okay.
- Scoop batter into prepared muffin tin. Sprinkle generously with streusel topping, pressing down firmly on the tops to ensure that it sticks. Each cup should be full once the streusel is added.
- Bake muffins at 425 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. Hitting the muffins with a few minutes of high heat helps create a large muffin dome.
- Cool for 5 minutes in pan, then remove to wire rack to cool completely.
Nutrition
Rebekah Garcia
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Haley says
A bit dry for what you expect a streusel muffin to be (it was probably because I used a dough cutter and not a mixer) but it’s honestly perfect to pair with a hot cup of coffee! Dip it in and its just the perfect amount of sweet. Really great simple recipe for pantry staple items!