Cinnamon Streusel Muffins
Cinnamon streusel muffins are a fun way to bring a sweet treat to a party. They’re delicious, easy to make, and a fun take on the traditional coffee cake.
These muffins are truly satisfying! With a scrumptious cinnamon streusel topping, you’ll want to make this recipe on repeat.
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What you’ll love about this recipe:
- KID FRIENDLY – The kids love the crumbs and sweet cinnamon flavor. It’s a delicious sweet treat for a special occasion!
- EASY – Made in under 30 minutes from start to finish!
- DELICIOUS – The streusel topping gives these muffins a deliciously sweet crunch that pairs wonderfully with the warmth of the cinnamon.
Ingredients
- salted butter
- granulated sugar
- whole milk
- sour cream
- large eggs
- vanilla extract
- baking powder
- baking soda
- all-purpose flour
- ground cinnamon
- light brown sugar – you can use dark brown sugar in this recipe if that’s what you have.
tools you’ll need
Here’s what you need to make this recipe.
Instructions
In a large mixing bowl, use a hand mixer to combine butter with the granulated sugar on a medium speed. Mix until the ingredients are fully combined.
Add the milk, sour cream, eggs, and vanilla to the mixing bowl. Whisk until the added ingredients are fully incorporated into the mixture.
Gently whisk in the baking powder, baking soda, flour, and cinnamon. Ensure that no clumps of flour or other dry ingredients remain in the mixture,
In a small saucepan, melt the remaining butter. Or use a separate small bowl to microwave the butter until it is melted. Add the brown sugar, flour, and remaining cinnamon. Mix until fully combined.
Fill a muffin tin with liners and divide the muffin batter evenly among 12 liners. Sprinkle the top of each muffin with a generous amount of the streusel topping.
Bake the muffins for 18 minutes. Use a toothpick to check the center of the muffin for doneness.
Allow to cool on a wire rack for a bit & enjoy!
🧁 Recipe tips
- Leftover muffins can be stored in an airtight container at room temperature for up to 5 days or in the fridge for 6 days.
- You can also store these muffins in the freezer for up to 2 months. Frozen muffins are best thawed on the counter or in the fridge and then warmed in the microwave for about 20 seconds.
- These muffins are also great topped with a little sprinkle of sea salt as they come out of the oven. The salt compliments the sweetness in the muffins and their topping.
FAQ (frequently asked questions)
They are essentially the same thing and use the same ingredients: flour, cinnamon, brown sugar, butter.
This can happen if there’s not enough butter which will make the crumble too try, or too much butter and it’ll end up greasy. Also if the streusel mixture is overworked, it won’t give you the desired crumble you’re looking for.
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Cinnamon Streusel Muffins
Ingredients
Muffins
- ¾ cup salted butter
- 1 cup granulated sugar
- ⅔ cup whole milk
- ¼ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 cups all-purpose flour
- 1 tablespoon ground cinnamon
Streusel Topping
- ¾ cup brown sugar
- 1 cup all-purpose flour
- 1 tablespoon ground cinnamon
- ¾ cup butter
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, use a hand mixer to combine ¾ cup of butter with the granulated sugar on a medium speed. Mix until the ingredients are fully combined.
- Add the milk, sour cream, eggs, and vanilla to the mixing bowl. Whisk until the added ingredients are fully incorporated into the mixture.
- Gently whisk in the baking powder, baking soda, flour, and cinnamon with the wet ingredients. Ensure that no clumps of flour or other dry ingredients remain in the mixture.
Make the streusel topping
- In a small saucepan, melt the butter and remove from heat. Stir in the brown sugar and remaining cinnamon. Mix until fully combined.
- Fill a muffin tin with liners and divide the batter evenly among 12 liners and sprinkle the top of each muffin with a generous amount of the streusel topping.
- Bake the muffins in the preheated oven for 18 minutes.
- Serve & enjoy!
Notes
- Leftover muffins can be stored in an airtight container on the counter for up to 5 days or in the fridge for 6 days.
- You can also store these muffins in the freezer for up to 2 months. Frozen muffins are best thawed on the counter or in the fridge and then warmed in the microwave for about 20 seconds.
