These Cinnamon Streusel Muffins are the softest, moistest muffins topped with a crunchy cinnamon streusel topping. Imagine a classic coffee cake in muffin form! They're made with a whisk and fork in just 30 minutes, are perfect for any occasion, and are sure to impress your loved ones.
I LOVE a crumble topping! If you're with me, check out these Coffee Cake Cookies which are cinnamon soft and chewy cinnamon cookies topped with this exact streusel, or give some love to this Apple Crumb Cake or NY Crumb Cake.
Why You'll LOVE This Recipe
- light, tender, and soft muffin texture
- one-bowl crunchy cinnamon streusel topping
- easy, 2-bowl recipe made with a fork and whisk
- quick to make in just 30 minutes
- easy to make ahead and store for quick mornings or snakce
Muffin Ingredients
- Unsalted Butter: You’ll use melted butter for deep flavor and moisture in every bite. If you only have salted butter, decrease the salt in the recipe to use ¼ teaspoon.
- Granulated Sugar: Granulated sugar is easy, accessible, and creates the perfect flavor!
- Sour Cream OR Greek Yogurt: You’ll use room temperature sour cream OR Greek yogurt for extra moisture and tenderness.
- Milk: Milk adds moisture to these muffins and smooths out the batter.
- Eggs: 2 large eggs at room temperature contribute to texture.
- Vanilla Extract: Vanilla extract rounds out the flavor of the muffins.
- All Purpose Flour: Regular, plain all purpose flour that is measured correctly creates a light and fluffy muffin.
- Baking Powder & Baking Soda: Together, these leavening agents create a gorgeous, light muffin with an awesome rise!
- Salt: Salt enhances sweetness and brings out flavor!
Step by Step Process
STEP 1: In a medium bowl, add all purpose flour, granulated sugar, light brown sugar, cinnamon, salt, corn starch, and slightly cooled melted butter. Then, use a fork to rake the butter through the ingredients. Continue mixing until the mixture combines into formed crumbs and there are few small crumbs or flour pieces.
STEP 2: Preheat your oven to 375 degrees Fahrenheit. Then, line a 12 count muffin tin with liners.
STEP 3: In a large bowl, whisk melted butter, granulated sugar, room temperature sour cream OR greek yogurt, room temperature milk, room temperature eggs, and vanilla extract together until smooth.
STEP 4: Add all purpose flour, baking powder, baking soda, and salt to the bowl and whisk together only until you see the ingredients disappear to avoid overmixing.
STEP 5: Then, divide the batter between the 12 liners, adding about ¼ cup of batter to each liner.
STEP 6: Then, top the muffins with about 1 ½ tablespoons of crumble topping.
STEP 7: Bake the muffins for 16-20 minutes or until the tops are light golden brown, domed, and the centers spring back when poked with your pointer finger. A toothpick inserted into the center should come out with some crumbs.
Frequently Asked Questions
Cinnamon streusel is a crunchy, crumbly combination of flour, sugars, melted butter, and spices.
Though the two have similar names, strudel is an actual pastry while streusel tops other baked goodies!
To make moist muffins, use room temperature ingredients for an even batter, and do not overmix when adding the dry ingredients to the wet. Make sure to only bake until a toothpick inserted into the center comes out with a few moist crumbs and the tops spring back when poked.
Expert Tips
Room Temperature Ingredients: Use room temperature milk, sour cream/greek yogurt, and eggs to ensure the batter comes together more smoothly and creates more even muffins.
Variations: Feel free to change up the streusel for your liking! You can add pumpkin pie space, nutmeg, or another spice you're feeling. You can also add oats, nuts, or other mix-ins to the streusel!
Halving and Doubling: You can absolutely double this recipe if you’d like. You can also easily half the recipe since there are 2 eggs required, but you’ll want to use a kitchen scale to get accurate measurements of the other ingredients.
Storing
You can store these muffins tightly covered, in an airtight container, or individually wrapped with cling wrap at room temperature for up to 3 days
To freeze, after the muffins have fully cooled, place them in an airtight container, zippable bag, or individually wrap them and place them in the freezer for up to 4 months. Then, thaw at room temperature, or you can reheat in the oven at 350 for about 5 minutes or in the microwave in 20 second intervals until desired heat is reached.
Related Recipes
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Cinnamon Streusel Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Muffins, Cinnamon, Breakfast
- Method: Bake
- Cuisine: American
Description
These Cinnamon Streusel Muffins are the softest, moistest muffins topped with a crunchy cinnamon streusel topping. Imagine a classic coffee cake in muffin form! They’re made with a whisk and fork in just 30 minutes, are perfect for any occasion, and are sure to impress your loved ones.
Ingredients
For the Cinnamon Streusel
- 1 cup (140g) all purpose flour
- ⅓ cup (70g) granulated sugar
- ⅓ cup (80g) light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 ½ teaspoons corn starch
- 6 tablespoons unsalted butter, melted
For the Muffins
- ½ cup (110g) unsalted butter, melted
- ¾ cup (165g) granulated sugar
- ½ cup (120g) sour cream or greek yogurt, room temperature
- ½ cup (120g) milk, room temperature
- 2 large eggs (100g), room temperature
- 2 teaspoons vanilla extract
- 2 ¼ cups (315g) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
For the Cinnamon Streusel
- In a medium bowl, add all purpose flour, granulated sugar, light brown sugar, cinnamon, salt, corn starch, and slightly cooled melted butter. Use a fork to rake the butter through the ingredients. Continue mixing until the mixture combines into formed crumbs and there are few pieces of the dry flour mixture.
For the Muffins
- Preheat your oven to 375 degrees Fahrenheit and line a 12 count muffin tin with liners.
- In a large bowl, whisk melted butter, granulated sugar, room temperature sour cream OR greek yogurt, room temperature milk, room temperature eggs, and vanilla extract together until smooth.
- Add all purpose flour, baking powder, baking soda, and salt to the bowl and whisk together only until you see the ingredients disappear to avoid overmixing. Use a spatula to scrape down the sides and the bottom of the bowl to ensure the ingredients are properly mixed throughout.
- Divide the batter between the 12 liners, adding about ¼-1/3 cup of batter to each liner. The liners should be almost full.
- Top the muffins with about 1 ½ tablespoons of the crumble topping.
- Bake the muffins for 15-18 minutes or until the tops are light golden brown, domed, and the centers spring back when poked with your pointer finger. A toothpick inserted into the center should come out with some crumbs.
- Store the muffins tightly covered, in an airtight container, or individually wrapped with cling wrap at room temperature for up to 3 days or in the freezer for up to 4 months. Thaw at room temperature or in the microwave.
Notes
Measuring Flour: These muffins are soft and moist if you measure your flour properly. Do this using a measuring scale to measure 315g exactly or use a spoon to transfer flour from your container to your measuring cup before using a knife to sweep across the top to level.
Mixing: Do not overmix when adding the dry ingredients to the wet ingredients. Only whisk until you see the flour pieces disappear into the batter, as mixing past this point could lead to dense, tough muffins.
Bake Time: Overbaking the muffins past when a toothpick comes out with some crumbs will lead to dry mufffins.
Keywords: Cinnamon Streusel Muffins, Streusel Muffins
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