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Cinnamon Streusel Muffins

  • Author: Elise
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Muffins, Cinnamon, Breakfast
  • Method: Bake
  • Cuisine: American


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.



For the Cinnamon Streusel

  • 1 cup (140g) all purpose flour
  • 1/3 cup (70g) granulated sugar
  • 1/3 cup (80g) light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons corn starch
  • 6 tablespoons unsalted butter, melted

For the Muffins

  • 1/2 cup (110g) unsalted butter, melted
  • 3/4 cup (165g) granulated sugar
  • 1/2 cup (120g) sour cream or greek yogurt, room temperature
  • 1/2 cup (120g) milk, room temperature
  • 2 large eggs (100g), room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (315g) all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt


For the Cinnamon Streusel

  1. 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

  1. Preheat your oven to 375 degrees Fahrenheit and line a 12 count muffin tin with liners.
  2. 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.
  3. 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.
  4. Divide the batter between the 12 liners, adding about 1/4-1/3 cup of batter to each liner. The liners should be almost full.
  5. Top the muffins with about 1 1/2 tablespoons of the crumble topping.
  6. 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.
  7. 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.


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