Cinnamon Streusel Muffins

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 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.

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• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Frequently asked questions
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Ingredients

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.

Bake muffins at 425 degrees Fahrenheit for 8 minutes, then reduce temperature to 350 degrees Fahrenheit and bake for 12 more minutes.

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.

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

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