These Cinnamon Streusel Muffins have a moist coffee cake-like texture and sweet cinnamon streusel swirling through the inside on the top of the muffins. Enjoy these yummy Cinnamon muffins with a morning cup of coffee or for an afternoon snack. I usually make 2 or 4 muffin recipes but these are really great and store well
The easy recipe makes a small batch of six standard-size moist muffins. The center of the muffins are filled streusel with just the right amount of sweetness.
I do love a good Coffee cake and these muffins don’t disappoint. More favorites include my small batch of raspberry cream cheese muffins blackberry muffins or these yummy cakelets.
Recipe Ingredients Notes
All the muffin and streusel ingredients used are basic staples.
- if you use unsalted butter add an extra 1/8 teaspoon of salt to the recipe
- use an all-purpose flour
- use granulated white sugar and light brown sugar
- the milk can be whole milk or reduced fat both work
- the sour cream can be full or low fat
Similar to cinnamon crumb cake muffins these moist cinnamon streusel muffins will quickly become your favorite. Great to serve at a weekend brunch. Move over Starbucks.👩🏻🍳🥮
Recipe Instructions
This may seem like a ton of steps but they are so easy and this comes together quickly. Before starting, read through the recipe instructions completely and measure out all the ingredients.
Start by preheating the oven to 350°F while you get everything together. I bake these in my countertop oven but you will use the same bake time and temperature if baking in a conventional oven.
- For the cinnamon streusel topping mix the ground cinnamon, brown sugar, and flour in a medium bowl.
- Use a whisk or small spatula to mix the ingredients together.
- Add the butter and stir until moistened. Set aside while you prepare the muffin batter.
- To cream the butter properly you need to start with room temperature butter. You know it’s the right consistency when you can easily make an indent in the butter with a gentle press of your finger. Add the sugar and with a hand mixer on medium speed beat until the butter appears light and fluffy, usually less than 2 minutes.
- Add the lightly beaten egg (step 5) and mix well.
- Add the sour cream (step 6), pure vanilla extract (step 7), and mix (step 8), about 30 seconds.
- In a separate bowl, whisk together the flour, baking powder, and salt (step 9).
- Use a wooden spoon or spatula and stir in dry ingredients into the wet ingredients (step 10).
- Stir in the milk (step 11). The batter will be thick.
- Add one Scoop batter into the paper muffin liner (step 12) and top with about a teaspoon of streusel mix (step 13). Use more or less of the crumb topping as desired.
- Fill the muffin paper liners ¾ full. Evenly divide the remaining streusel over the 6 muffins (step 14)
- Bake muffins for 15-18 minutes. The tops of the muffins should be a light golden brown. If a toothpick inserted in the center of one of the muffins comes out clean., the muffins are done.
- Cool the cinnamon streusel muffins in the pan for about 10 minutes, and then carefully transfer them to a wire rack for cooling.
How to store leftover muffins
If you don’t gobble them all down the same day you bake them, then store them in a covered container on the counter for up to 2 days. If you like them warm, heat them in the microwave for a few seconds. Oh so crumbsy yummy!
Tools Used
- KitchenAid Hand Mixer ←amazon affiliate link
- 6 Well Muffin Tin ←amazon affiliate link
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Cinnamon Streusel Muffins
Ingredients
Cinnamon Streusel Topping
- 4 tablespoons butter melted
- ½ cup all-purpose flour
- 1 tablespoon ground cinnamon
- ¼ cup light brown sugar
Muffin Batter
- 5 tablespoon salted butter softened
- ½ cup granulated white sugar
- 1 cup all-purpose flour
- 1 and ½ teaspoons baking powder
- ⅛ teaspoon salt
- 1 large egg lightly beaten
- 1 teaspoon vanilla extract
- ⅓ cup sour cream
- 2 tablespoon milk
Instructions
- Place the cinnamon, brown sugar, and flour in a medium bowl.
- Use a whisk or small spatula to mix the ingredients together.
- Add the melted butter and stir until moistened. Set aside while you prepare the muffin batter.
- To cream the butter properly you need to start with room temperature
butter. You know it’s the right consistency when you can easily make an indent in the butter with a gentle press of your finger. Add the sugar and with a hand mixer on medium speed beat until the butter appears light and fluffy, usually less than 2 minutes. - Add the lightly beaten egg and mix well.
- Add the sour cream.
- Add the vanilla,
- Mix with a hand mixer on low for about 30 seconds.
- In a separate medium bowl, whisk together the flour, baking powder, and salt.
- Use a wooden spoon or spatula and stir in dry ingredients into the wet ingredient.
- Stir in the milk. The batter will be thick.
- Add a small scoop of batter to the bottom of the paper cupcake liner.
- Top with about a teaspoon of streusel mix.
- Fill the muffin liners ¾ full. Evenly divide the remaining streusel over the 6 muffins.
- Bake for 15-18 minutes. The tops of the muffins should be a light golden brown. If a toothpick inserted in the center of one of the muffins comes out clean., the muffins are done.
- Cool the muffins in the pan for about 10 minutes, and then carefully transfer them to a cooling rack.
Hi, I just made this recipe! They look wonderful! I did notice (unless I missed it) that there is no step to add the 1/2 cup of white sugar. I assume it is supposed to be creamed with the butter but it was not specified. Thank you!
Hi Casey,
Thank you for your comment. I updated the instructions to add the sugar and would love to know how you liked the recipe.
Just the right amount of sugar and cinnamon.