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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Elena says
How long does the Cinnamon Streusel Muffin stay fresh?
Makayla says
I think there was too much flour involved in this recipe both for the topping and the muffin. The muffin itself is pretty bland and the topping was really boring and too floury. I don’t even get how these can be so bland with 1-Cup of sugar and a whole stick of butter.
Wendy Bice says
I tried this recipe and it is wonderful thank you for sharing
Allaranje says
Unless you are an experienced baker don’t even try this it was a horrible experience. The directions, while appearing very thorough, have huge holes and instructions that don’t make sense. Case in point, muffin pan cups “should be full”. Well, there was about enough dough to make 9. Then you look at the picture above on the website, (not in the recipe) and they’re 3/4 full. The topping was too hard to make, came out dry and tasted like dirt. There were so many problems I won’t even cover them here. I only gave a three because perhaps if I had more experience it would have just sucked instead of being truly horrible.
Elena says
Can you 2%milk??
Amanda Formaro says
That will be fine
Michele says
So dry!! The flavor was fine though. Unfortunately won’t be using this recipe again.
Rachel says
Soooooo dry and not sweet at all.
Caitlin says
Very very dry! My kids wouldn’t even eat them. I am an avid baker and make muffins every week for my kids. Decided to try a new recipe and they burnt in 7 min and were so dry. I have a wolf range and even lowered the temp to 415 because I never bake above 400 so the temp seemed high to me. Needs way more liquid maybe apple sauce to moisten it or something. Bummer
DeNilla says
Delicious. I’ll be honest, for the better I just mixed all the dry then all the wet then mixed together. Turned out good. I did whip up some cream cheese frosting and pipe over as well. Delicious either way
Jenn says
These are delicious! I made a couple swaps to lower the sugar/carb content and they still turned out amazing. I swapped 2/3 cup flour for vanilla Orgain protein powder and then 1/2 the sugar content from the muffins and the streusel with Swerve (granulated and brown). They taste like regular muffins with half the sugar.
Maggie says
Thought it was going to be the best ever with the 5 star rating but was just meh. Followed exactly, tastes fine, was moist. But just lacking something.
K says
These were pretty overdone at 15 minutes. I think closer to 10 would have been better, or even skipping the 425 step instead. The non-burnt centers were pretty good!
I’d also add a little more sugar to the streusel I think, or cut back on the flour/butter instead since I ended up with a LOT. That one’s more personal preference though.
Caitlin says
Agree I think just baking them at 350 the whole time would be best! With baking powder and soda you get the rise for the muffin
Kailey says
My family and I love this recipe! I tried others and this is the best one yet❤️
Emery says
Very dense. Don’t make the topping with as much flour as called for it’s not great. I’d do maybe have the amount stated. And layer it in the muffin in the middle and on top.
Caren says
I’ve made homemade muffins a few times and these are one of the best.
Elizabeth says
These came out perfect! Not sure why others are saying they came out dry. Mine were just right, fluffy buttery with a nice combination of cinnamon/vanilla to butter ratio. My family insisted I keep this as a go to recipe from here on out. Thank you for sharing!
Shauna says
Muffin is just ok. I was hoping for a sweet streusel. Too much flour, not sweet at all!
Sherry Jarvis says
They had a strong baking soda taste to them. Should I have used buttermilk?
Christine Basten says
I thought these muffins were slightly dry and I only did the 15 min at 350.
Amy says
Hey! Did you make any changes to this recipe? I made these several time and absolutely loved them. From what I can recall the recipe did not have any cinnamon powder in the muffin mixture earlier. I tried this recently and it just doesn’t taste the same as before. Could you please share the previous recipe if you’ve made any changes to it.
Amanda Formaro says
Hi Amy! Yes, the only change made was to add cinnamon to the muffin mix, so you can omit it if you preferred them that way. We tested these multiple times after people complained that they were too bland, so we added the cinnamon.
Amy says
Thank you for the response. These muffins have been my family’s favourite for very long time. I just missed the creamy butter taste and texture with the yummy streusel topping this time I followed the recipe. I’ll try these again without the cinnamon, do I need to increase the flour quantity?
Amanda Formaro says
No need to increase, just remove the cinnamon :)
Dawn says
Please change your directions. I followed and they came out dry. Too bad after all the preparations.