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Home » Recipes » Other Treats

Cinnamon Streusel Muffins

Updated: Mar 16, 2025 · Published: Jun 4, 2023 by Kathleen Culver · This post may contain affiliate links · 2 Comments

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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.

Streusel topped muffins in brown paper parchment liners in a muffin tin.

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 sing. With a blend of cinnamon, brown sugar, and butter, it creates a crunchy, crumbly muffin top that will challenge you 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 easily 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! Every bite of muffin is packed with flavorful cinnamon and brown sugar taste.

These muffins are delicious served for breakfast or brunch, or as an afternoon snack with tea or coffee.

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.

Jump to:
  • Ingredients
  • Instructions
  • Substitutions
  • Variations
  • Equipment
  • Storage
  • Frequently asked questions
  • 📖 Recipe
  • More spice recipes
  • 💬 Comments

Ingredients

Bowls with ingredients for cinnamon streusel muffins.

These notes will walk you through the ingredient selection and preparation. Not all ingredients are mentioned here.

* See recipe card for full list of ingredients and quantities.

FOR THE CINNAMON STREUSEL TOPPING

  • Unsalted butter - You'll 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 signature caramel taste.

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.

Instructions

These photos provide visual cues. Find the detailed instructions in the recipe card.

A shallow tan bowl filled with dry ingredients and a small bowl of melted butter.

First, make the streusel topping. Mix together all dry ingredients in a medium bowl.

A shallow tan bowl with streusel topping.

Pour in cooled melted butter. Use a fork to stir together until all dry flour has been mixed in. Set aside while making muffins.

A shallow tan bowl filled with whisked dry ingredients.

Whisk flour, baking powder, salt, cinnamon and nutmeg together. Set aside.

A mixing bowl with creamed butter and sugar.

Cream butter and sugar together until light and fluffy, 2-3 minutes.

A mixing bowl with creamed butter and sugar with egg and vanilla added.

Add egg and vanilla, and mix until fully incorporated.

A mixing bowl filled with finished cinnamon streusel muffin batter.

Alternate adding dry ingredients and milk, mixing on low until just a few streaks of flour remain. With a spatula, use a few gentle strokes to incorporate the last of the flour.

Hint: Mix your muffin batter as little as possible in order to achieve a light, tender crumb. Overmixing the batter crushes air bubbles and overworks the gluten. This can lead to tough, chewy muffins.

Unbaked muffins covered in streusel topping.

Sprinkle streusel to cover the bottom of each muffin liner. Divide the batter between the 12 muffin liners. Use 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.

Streusel topped muffins in brown parchment wrappers in a muffin tin.

Substitutions

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.

Variations

Feel free to mix things up! 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.
An unwrapped cinnamon streusel muffin on brown parchment on a plate.

Equipment

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.

Storage

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. Defrost 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.

Frequently asked questions

What are some recipe tips for the best muffins?

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!

Cinnamon streusel muffins in brown parchment paper wrappers. One muffin has been broken open to show the crumb inside.

Love this recipe? Please leave a comment and star rating. ★★★★★ Your feedback, suggestions, and adaptations are very helpful to other bakers!

📖 Recipe

Streusel topped muffins in brown paper parchment liners in a muffin tin.
Print Recipe Pin Recipe

Cinnamon Streusel Muffins

These cinnamon streusel muffins feature light, tender cinnamon muffins with a buttery brown sugar streusel topping that forms a crunchy dome on 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.
AuthorKathleen Culver
Prep time35 minutes minutes
Cook time20 minutes minutes
Total time55 minutes minutes
Servings12 standard muffins
Prevent your screen from going dark

INGREDIENTS

STREUSEL TOPPING

  • 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

CINNAMON MUFFINS

  • 240 grams (2 cups) all purpose flour
  • 2 teaspoons baking powder, sifted
  • ½ teaspoon kosher salt
  • 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 cinnamon, ground
  • ⅛ teaspoon nutmeg, ground
  • 250 mL (1 cup) milk, room temperature

INSTRUCTIONS

STREUSEL TOPPING

  • 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

CINNAMON MUFFINS

  • 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 cinnamon, ⅛ teaspoon 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.

EQUIPMENT

  • standard muffin pan (12 wells)
  • tulip muffin liners

NOTES

Have your ingredients at room temperature. Making sure the butter, milk and eggs are at room temperature will make it 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. Mix the batter just until it comes together.
The two different baking temperatures 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 spice recipes

  • Cookie butter squares on brown parchment paper.
    Biscoff Blondies
  • A slice of gingerbread cheesecake topped with whipped cream and caramel sauce on a white plate.
    Gingerbread Cheesecake
  • Round butter cookies on brown parchment paper.
    Biscoff Butter Cookies
  • Apple blackberry crumble being scooped out of a white ceramic dish with a scoop of vanilla ice cream on top.
    Apple Blackberry Crumble

Comments

    4.67 from 3 votes (2 ratings without comment)

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  1. Ashlee newton says

    December 31, 2024 at 6:18 am

    These Muffin's are absolutely delicious! I am a stay-at-home mom and I'm always looking for new recipes especially for breakfast. when I stumbled upon this recipe I thought wow that's alot of steps! but let me tell you something, every single step is worth it! They are Moist and the streusel is perfect. I could go on and on but instead I will just say we'll done ma'am! I will be trying more of your recipes soon!

    Reply
    • Kathleen Culver says

      January 07, 2025 at 1:57 pm

      Thanks, Ashlee!
      I'm glad you and your family enjoyed them.
      Kathleen

      Reply

Hi! I'm Kathleen.

I'm the baker, food photographer and chief mess maker behind the Floured Table. I share my passion for delicious desserts by providing you with well tested, approachable recipes you can confidently recreate at home.

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