These cinnamon streusel muffins are light and tender, with layers of buttery brown sugar streusel that form a crunchy top. The batter and streusel are both flavored with cinnamon and a hint of nutmeg for a warm and comforting flavor and aroma. These easy, cozy muffins are perfect for breakfast, brunch or as a snack.
These muffins themselves are light and fluffy, with just the right amount of sweetness and spice. But it's the streusel topping that really makes these special. With a blend of cinnamon, brown sugar, and butter, it creates a crunchy, crumbly muffin top that's nearly impossible to stop eating.
And the best part? These muffins are incredibly easy to make. You don't need any fancy equipment or complicated techniques - just a few simple ingredients and a muffin tin. Whether you're an experienced baker or this is your first ever batch of muffins, you'll be making (and eating) these in no time.
One of my favorite parts about these muffins is how easy the streusel comes together. This streusel combines all the dry ingredients with melted butter. When butter is melted, it coats the flour and sugar particles more evenly than solid butter would, creating a more uniform mixture. Plus, the melted butter helps the streusel hold together well, so it won't just crumble away when you bite into it.
I use a very similar streusel recipe in my plum coffee cake. It adds a delightful texture and adds an extra dimension to a simple cake recipe - just like it does here!
An extra bonus - you're going to sprinkle streusel into the bottom of each muffin liner before adding the batter (and then more streusel on top.) That means every bite of muffin has flavorful cinnamon and brown sugar taste, not just the tops!
These cinnamon muffins with streusel topping are delicious served for breakfast or brunch, or as an afternoon snack with tea or coffee. Give them a try today!
For more muffins, definitely check out these pumpkin banana muffins with chocolate chips, too. They're extra moist, and I love the little pockets of melted chocolate from the mini chocolate chips.
These notes will help you to select and prepare the ingredients for this cinnamon streusel muffin recipe. Not all ingredients are mentioned here.
* See recipe card for full list of ingredients and quantities.
FOR THE CINNAMON STREUSEL TOPPING
- Unsalted butter - You're going to melt the butter for the streusel, and then let it cool down so it doesn't melt the sugar. It should be cool, but still liquid.
- Brown sugar - Brown sugar adds that signature caramel taste to this streusel topping.
FOR THE CINNAMON MUFFINS
- Baking powder - Baking powder provides the leavening to give these muffins a fluffy, delicate texture and nice domed appearance.
- Cinnamon - For best flavor, make sure your ground cinnamon is fresh. I like to buy my spices in bulk at our local co-op since they have frequent turnover and are always fresh.
- Milk - I use whole milk in most of my baking. The higher fat content adds additional richness and flavor.
Learn how to make cinnamon streusel muffins! These photos provide visual cues. Find the detailed instructions in the recipe card.
First, make the streusel topping. In a medium bowl, mix together all dry ingredients.
Pour in cooled melted butter. Use a fork to stir together until all dry flour has been mixed in. Set aside while making the muffins.
Combine flour, baking powder, salt, cinnamon and nutmeg. Whisk well to fully combine ingredients. Set aside.
Cream the butter and sugar together until light and fluffy, 2-3 minutes.
Add egg and vanilla, and mix until fully incorporated.
Add half of dry ingredients and blend just until mixed. Pour in all of milk, and mix at low speed until incorporated. Add the remaining half of the dry ingredients, and blend until just a few streaks of flour remain. Remove bowl from mixer. With a spatula, use a few gentle strokes to incorporate the last of the flour.
Using your fingers, break up the cooled muffin crumble topping into small clumps and sandy bits. Sprinkle some to cover the bottom of each muffin liner. Using an ice cream or cookie scoop, divide the batter between the 12 muffin liners. Use the remaining streusel to generously cover the top of each muffin.
Bake muffins at 425 degrees Fahrenheit for 8 minutes, then reduce temperature to 350 degrees Fahrenheit and bake for 12 more minutes.
Hint: Mix your muffin batter as little as possible in order to achieve a light, tender crumb. Overmixing the batter not only crushes air bubbles, but also overworks the gluten, which can lead to tough, chewy muffins.
Milk - Feel free to substitute a non-dairy milk. Note that the muffins will be a bit less rich due to the lower fat content in most non-dairy milks. Alternatively, if you're out of milk you can also use equal amounts of half and half, or combine half evaporated milk and half water.
Feel free to mix things up with these cinnamon crumble muffins! Here are a few variations to try out:
- Pecans: Add nutty crunch by mixing in about a half cup of finely chopped pecans to your batter. Toast them beforehand for extra flavor.
- Apples: Peel and chop an apple into small pieces and mix into your batter. This will add a sweet, fruity flavor and an extra moist texture.
- Raisins: Add some chewiness to your muffins by mixing in raisins. Soak them in hot water for a few minutes beforehand to plump them up.
- Orange zest: Add citrusy punch to your muffins by mixing in the zest of an orange. This gives them a bright, fresh flavor.
- Different spices: Experiment with different spices to create unique flavors. Try a pumpkin spice blend, or a chai blend.
- Glaze: Add some shine to your muffins by drizzling them with glaze like you would a coffee cake! Mix about 120 grams (1 cup) of sifted powdered sugar and 2-3 Tablespoons of either milk, orange juice or apple juice together. Start with less liquid and slowly add more until you reach a thick but pourable consistency.
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Muffin pan - I love USA Bakeware pans. This is their standard 12 well muffin pan.
Cookie scoop - I use a cookie scoop to easily portion muffin batter into tins. The quick release handle helps release the batter tidily and it's easier to measure out similar amounts for each muffin.
Store: To keep muffins fresh, store them in an airtight container at room temperature for up to 3 days. As with most muffins, they're always best on the day they're baked.
Freeze: You can freeze these muffins for up to 3 months. To freeze, wrap muffins individually in plastic wrap and place in a freezer-safe bag or container labeled with Cinnamon Streusel Muffins and the date. To eat, thaw muffins at room temperature or on a low temperature defrost setting in the microwave.
Reheat: If you'd like to reheat a room temperature muffin, you can microwave one for 10-15 seconds. Be careful, they get hot quickly! Alternatively, use a toaster oven and watch to make sure the top doesn't burn.
These tips will help you make sure your muffins turn out well!
Have your ingredients at room temperature - When the butter, milk and eggs are at room temperature, it's easier to incorporate your ingredients together. This helps ensure an even textured batter that is smooth.
Don't overmix the batter- Overworking the batter can cause the gluten to overdevelop, which can lead to a tough, dense texture rather than a light and tender crumb. Instead, mix the batter just until it comes together.
Start baking the muffins at a higher temperature - Start the muffins at a higher temperature (425 Fahrenheit) for 8 minutes, then drop the temperature to 350 Fahrenheit for the remainder of the baking time. Adjusting the temperature down partway through baking might seem like too much work, but the higher starting temperature helps the muffins achieve a faster rise and a puffier, more domed top. It's worth it!
More Cinnamon Recipes
If you liked this cinnamon streusel muffin recipe, you'll enjoy these other spice filled treats!
Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below, and scroll down to leave a review. Your comments, suggestions and adaptations are very helpful to other bakers. Thank you for visiting!
Cinnamon Streusel MuffinsPrint Recipe Pin Recipe
- 84 grams (6 Tablespoons) unsalted butter (melted and cooled but still liquid)
- 100 grams (½ cup) brown sugar (light or dark)
- 105 grams (¾ cup + 2 Tablespoons) all purpose flour
- ¼ teaspoon kosher salt (I use Diamond Crystal)
- ¾ teaspoon cinnamon (ground)
- ⅛ teaspoon nutmeg (ground)
- 240 grams (2 cups) all purpose flour
- 2 teaspoons baking powder (sifted)
- ½ teaspoon kosher salt (I use Diamond Crystal)
- 113 grams (½ cup; 8 Tablespoons) unsalted butter (room temperature)
- 150 grams (¾ cup) granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 250 mL (1 cup) milk (room temperature)
- In a medium bowl, mix together all dry ingredients until well combined. Pour in cooled melted butter. Use a fork to stir together until all dry flour has been mixed in. Set aside while making the muffins.84 grams (6 Tablespoons) unsalted butter, 100 grams (½ cup) brown sugar, 105 grams (¾ cup + 2 Tablespoons) all purpose flour, ¼ teaspoon kosher salt, ¾ teaspoon cinnamon, ⅛ teaspoon nutmeg
- Preheat oven to 425 degrees Fahrenheit (230 Celsius, Gas Mark 8). Place rack in middle of oven. Place muffin liners in a standard muffin tin (12 wells).
- In a medium sized bowl, combine flour, baking powder, salt, cinnamon and nutmeg. Whisk well to fully combine ingredients. Set aside.240 grams (2 cups) all purpose flour, 2 teaspoons baking powder, ½ teaspoon kosher salt, 1 teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium high speed until light and fluffy, 2-3 minutes. Scrape down the bowl.113 grams (½ cup; 8 Tablespoons) unsalted butter, 150 grams (¾ cup) granulated sugar
- Add egg and vanilla, and mix until fully incorporated.1 large egg, 1 teaspoon vanilla extract
- Add half of dry ingredients, and blend just until mixed. Scrape down the bowl.
- Add all of milk, and mix at low speed until incorporated. Scrape down the bowl.250 mL (1 cup) milk
- Add the remaining half of the dry ingredients, and blend until just a few streaks of flour remain. Remove bowl from mixer. With a spatula, use a few gentle strokes to incorporate the last of the flour.
- Using your fingers, break up the cooled streusel topping until it is looser and has a mixture of small clumps and sandy bits. Sprinkle some in to cover the bottom of each muffin liner. Using an ice cream or cookie scoop, divide the batter between the 12 muffin liners. Use the remaining streusel to generously cover the top of each muffin.
- Bake at 425 Fahrenheit for 8 minutes, then reduce temperature to 350 Fahrenheit (177° Celsius, Gas mark 4) and bake for 12 more minutes. Tops should gently spring back when touched, and a toothpick should come out with just a crumb or two attached (no wet batter). Cool in pan for 5 minutes, and then remove to a wire cooling rack to finish cooling.
The Floured Table
Recipe Author: Kathleen Culver