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.
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.
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.
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.
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.
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!