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 scoop 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.
- Preheat oven to 425°F. Lightly spray 12 muffin cups with non-stick spray, or line cavities with paper liners.
To Make the Streusel
- 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
- In a medium mixing bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, whisking by hand, combine melted butter, vegetable oil, sugar, eggs, milk, and vanilla.
- 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.
- Let batter rest in the bowl for 20 minutes.
- 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. - 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.
- 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
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
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 Pin It Rate ItIngredients
For the topping:
- 2.13 ounces all-purpose flour 1/2 cup, 60g
- 2 ounces packed brown sugar 1/4 cup, 57g
- 2 teaspoons ground cinnamon 5g
- pinch salt
- 4 Tablespoons unsalted butter room temperature, cut into small pieces
For the muffins:
- 8.5 ounces all-purpose flour 241g, about 2 cups
- 2 teaspoons baking powder 10g
- ½ teaspoon salt 4g
- 4 Tablespoons melted, cooled unsalted butter 114g, 1/4 cup
- 2 ounces vegetable oil 1/4 cup
- 8 ounces granulated sugar 230g, 1 cup
- 2 large eggs
- 4 ounces whole milk 120ml, 1/2 cup
- 2 teaspoons vanilla extract
Things You’ll Need
- Muffin pan 12 cavity
Before You Begin
- When making the streusel topping, you can cut the butter in using two butter knives scissor style, or use a pastry cutter. I actually just use my fingers. Once the butter disappears you will be able to pinch the topping and it should hold together.
- Use a kitchen scale to measure your ingredients. 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 scoop 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.
- 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.
Instructions
- Preheat oven to 425°F. Lightly spray 12 muffin cups with non-stick spray, or line cavities with paper liners.
Make the topping
- 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.2.13 ounces all-purpose flour, 2 ounces packed brown sugar, 2 teaspoons ground cinnamon, pinch salt, 4 Tablespoons unsalted butter
Make the muffins
- In a medium mixing bowl, whisk together flour, baking powder, and salt. Set aside.8.5 ounces all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt
- In a large mixing bowl, whisking by hand, combine melted butter, vegetable oil, sugar, eggs, milk, and vanilla.4 Tablespoons melted, cooled unsalted butter, 8 ounces granulated sugar, 2 large eggs, 4 ounces whole milk, 2 teaspoons vanilla extract, 2 ounces vegetable oil
- 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.
- Let batter rest in the bowl for 20 minutes.
- 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.
- 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.
- Cool for 5 minutes in pan, then remove to wire rack to cool completely.
Expert Tips & FAQs
- 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.
- To freeze, 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.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
- Strawberry Sangria - May 19, 2026
- Chile Lime Chicken - May 13, 2026
- Key Lime Pie - May 11, 2026
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.