Cinnamon Streusel Muffins Recipe
These Cinnamon Streusel Muffins are just like the classic coffee cake you know and love, just made into muffins! They’re made from soft, moist and fluffy vanilla muffins filled with a rich cinnamon swirl, topped with a quick and easy cinnamon and brown sugar crumble.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
Ingredients
Cinnamon Streusel Topping
- ½ cup (60 g) all purpose flour
- ¼ cup (50 g) light brown sugar
- 1 tsp (3 g) ground cinnamon
- 4 tbsp (57 g) unsalted butter, cold and cubed into small pieces
Cinnamon Filling
- ¼ cup (50 g) light brown sugar
- 2 tsp (6 g) ground cinnamon
Vanilla Muffin
- 2 cups (240 g) all purpose flour
- 2 tsp (8 g) baking powder
- ½ tsp salt
- ½ cup (113 g) unsalted butter, room temperature
- ¾ cup (150 g) granulated sugar
- 2 large eggs (US), room temperature
- 2 tsp (10 ml) vanilla extract
- ½ cup (120 g) sour cream, room temperature
- ½ cup (118 ml) milk, room temperature
Instructions
- In a large bowl, whisk together the flour, brown sugar and ground cinnamon for the streusel topping. Work in the cold butter cubes until a sand like texture develops. There will be a few bigger crumbs, but most should be finer, smaller pieces. Place the bowl in the fridge until the muffins are ready for topping.
- In a small bowl whisk the brown sugar and ground cinnamon together until well combined.
- In a medium bowl whisk the all purpose flour, baking powder and salt together until well combined.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy. This takes about 2-3 minutes. Scrape the sides and bottom of the bowl.
- With the mixer on low, beat in the eggs, sour cream and vanilla extract one at a time until well combined. Don't worry if the mixture looks grainy during this step.
- Using a flexible spatula or on the lowest mixing speed, stir in the dry ingredients and milk into the wet, alternating in this order: dry, milk, dry, milk, dry.
- Allow the muffin batter to rest for 20 - 30 minutes at room temperature. This helps thicken the batter and creates a taller lift during baking. During this time, preheat the oven to 400 F (204 C). Line a 12 ct. muffin pan with cupcake or muffin liners.
- Scoop a heaping tablespoon of muffin batter into each of the lined muffin wells. Top with a heaping teaspoon of cinnamon filling. Followed by another tablespoon of muffin batter on top of the filling. Top each of the muffins with a heaping tablespoon of the cinnamon crumble. Gently press the crumble into the muffins.
- Bake the muffins for 10 minutes at 400 F (204 C). Reduce the oven temperature to 350 for the remaining time, about an additional 5-10 minutes. Check the muffins after 5 minutes using a toothpick inserted into the center. If more baking time is needed, check back every 2 minutes until the toothpick comes out with just a few moist crumbs.
- Cool the muffins in the hot muffin pan for 10 minutes. Remove the muffins to cool completely on a cooling rack. Enjoy!
Notes
Bring cold ingredients to room temperature about 1 hour before baking.
Don’t overmix the muffin batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
To store leftover cinnamon crumble muffins, place the muffins in an airtight container for up to 5 days.
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