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
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
For the topping:
- ½ cup all-purpose flour
- ¼ cup packed brown sugar
- ½ 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
- ½ teaspoon salt
- 1 ½ tablespoons cinnamon
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- ½ 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
Amanda Davis
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Brandy says
We love these muffins! I can’t attest to freshness. They don’t last a day in our house. We like to add score bits to this recipe. Thank you!
Bonnie says
DRY, DRY, DRY
Amanda Formaro says
We have tested this recipe multiple times and not had that issue. It’s possible that you used too much flour, always use the scoop and sweep method of measuring. To be even more accurate, you can weigh it. 1 cup of flour should weigh 4.25 ounces.
Elena says
What about put the muffins in a zip lock bag?
Elena says
How long the Cinnamon Streusel Muffin stay fresh?
Debbie Bayer says
Can you use buttermilk instead of whole milk in this recipe?
Amanda Formaro says
TO be honest I have not tried these with buttermilk. You would likely need to cut the baking powder in half and increase the baking soda, but again I have NOT tried this.
Celeste says
I made these today in Denver and followed recipe exactly. The flavor of the muffins was great. I baked them at a lower temp due to the drying out of the muffins in other reviews and my oven running hot. Unfortunately the topping was absorbed completely and the muffin tops spread a lot.
Corina says
The taste is great but they are very dry. I followed the instructions to the T and baked 15 minutes.
Sidney says
I’ve been baking for 12 years so I definitely didn’t mess up the recipe, these are bad. Not the worst fails I’ve had but if you’re reading this do yourself a favor and don’t use this recipe. They’re dry, flavorless, and not muffins. They’re more like biscuits. The other reviews mentioned adding more cinnamon. I agree. There needs to be ALOT more cinnamon. Overall a bad recipie. I don’t know how the reviews are so high.
Amanda Formaro says
I’m not sure what could have went wrong, but they have never turned out like biscuits for me. You are the first person I’ve heard say that. Did you change any of the ingredients? Make any substitutions?
Mary says
These are good muffins, and the recipe is straight forward. My family are big cinnamon fans, so I more than doubled the cinnamon in the streusel and put 1/2 tsp in the batter.
The muffins were less moist than some—but no one was complaining, and half the batch was eaten before they had a chance to cool off.
I used my darker muffin pan which always bakes the bottoms and sides faster. Next time I will use a lighter aluminum pan with paper liners.
Em says
I used a bundt cupcake tin for these and put some of the streusel in before placing the batter. It gave it a nice little crust! I also recommend (highly) that cinnamon is added to the batter for some extra flavor.
Megan says
These were great!! I bumped up the cinnamon factor (and calories) by stuffing them with my cinnamon roll filling…
Follow the recipe as directed, except add HALF the muffin filling to the tins and then add a heaping tsp of the cinnamon roll filling. Cover with remaining batter and bake as directed.
Cinnamon roll filling:
-2 TBSP butter (melted)
-1/4 cup brown sugar
-2 tsp cinnamon
Mix together.
Amanda Formaro says
Oh I love it, thank you so much!
Kyara says
i just made these the other day and we all thought they tasted great the only issue i have is the streusel is almost gone by the time it’s done baking. Other than that no complaints i only bake mime for 15 minutes because 20 makes them a little burnt on the bottom.
Sarah says
There isn’t any cinnamon in the batter of these muffins and only .5 teaspoon in the topping. They’re very bland. I think it’s absurd that you put Cinnamon in the title when there’s only half a teaspoon. Also ridiculous that this is the first response when you google Cinnamon muffins :(
Amanda Formaro says
I’m sorry you feel that way Sarah. The title is cinnamon streusel muffins, because the cinnamon is in the streusel. I can see how you would find that confusing though. And you are absolutely welcome to add more cinnamon to the streusel and add some to the batter as well. :)
Julie says
These were very dry and I could barely taste the cinnamon. They look and smell nice though!
Amanda Formaro says
Hmm I’ve made these twice in the last few months and didn’t have that issue. Sorry you had trouble. I’m afraid without being in your kitchen with you, I’m unable to troubleshoot what could have gone wrong.
Cindy Wright says
I know this is an old post, but I just made this recipe. My family is raving. Hubby is doing his Paul Hollywood imitation, “It has a good crumb, just the right amount of streusel.” Thank you so much for the recipe!
Amanda Formaro says
Thanks Cindy, so glad you guys enjoyed it!
Jen says
I am not sure where I went wrong. I follow the recipe to a T. I checked them at 20 mins cooking they were done but over cooked and bone dry and the bottoms were burned. It was like eating sawdust they were so dry. They looked pretty tho. Maybe I will try again and only cook them for 12-15 mins.
Amanda Formaro says
Hmm, that’s so odd! Without being there I can’t say what might have happened. I actually just made these a few weeks ago and they were great!
Mary Ann May says
I added oats to the recipe and some golden raisins. Delicious.
Emilee says
Oats in the topping sounds great! Like an apple crisp.
Tessa says
What are some nutritional facts on these muffins?
By the way they look delicious!
Amanda Formaro says
Thanks for pointing that out, just fixed it!
Elena says
How long the cinnamon muffin stay fresh?
Amanda Formaro says
At room temperature three days is about the max. You can freeze them for up to three months though!
sibel says
These muffins look perfect! I think these would be gone in no time at my house!Thanks for this recipe.