These homemade Cinnamon Streusel Muffins are the perfect blend of a fluffy muffin and a cinnamon-sugar crunch crumb topping. They're the best treat for an easy breakfast with a cup of coffee or a sweet afternoon pick-me-up.
Check out my Strawberry Cream Cheese Muffins and my Sourdough Banana Muffins for more delicious muffin recipes!
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These cinnamon streusel muffins are the perfect blend of sweet, tender, and crunchy. This batch of muffins is made with simple ingredients, and takes less time to make than driving around to coffee shops.
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The muffin itself is incredibly moist, thanks to the sour cream, and the crumbly cinnamon streusel topping is an explosion of sweetness and warmth. They're the best cinnamon streusel muffins!
Why You'll Love This Recipe
This easy recipe is straightforward and doesn't require any fancy techniques! These cinnamon muffins are incredibly delicious, with a perfect balance of sweet and a lot of cinnamon flavor goodness in every bite.
You can easily customize this cinnamon streusel muffin recipe by adding extras like chopped nuts, raisins, or chocolate chips to the batter.
Ingredients You Need
- All-purpose flour: Provides structure and thickness to the muffins.
- Baking powder & baking soda: These leavening agents help the muffins rise and become light and fluffy.
- Salt: Enhances the flavor of the muffins and balances the sweetness of the other ingredients.
- Unsalted butter: Adds moisture, richness, and a lovely buttery flavor.
- Granulated sugar: Sweetens the muffins and also helps create a tender crumb texture.
- Large eggs: Provides structure and moisture to the muffins, binding the ingredients together.
- Pure vanilla extract: Enhances the overall flavor profile.
- Sour cream: The secret to the muffins' moist and tender crumb.
- Brown sugar: Used in the crumbly streusel topping.
- Ground cinnamon: Infuses the muffins with warm, aromatic flavor.
- Melted butter (for streusel): Binds the streusel topping ingredients together and adds a buttery, crisp texture.
Step By Step Photos
Mix flour, baking powder & soda & salt.
Add butter and sugar to a bowl.
Add the eggs and cream together.
Add the dry to the wet ingredients.
Until just combined.
Melt butter in a bowl.
Add streusel ingredients.
Mix together until crumbly.
Spoon the muffin batter into liners.
Sprinkle the streusel topping.
How To Make Cinnamon Streusel Muffins From Scratch
Step 1. Preheat oven: Preheat your oven to 375 °F. Line a muffin tin with paper liners or grease it.
Step 2. Dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Step 3. Cream butter and sugar: In a large bowl, cream together softened butter and granulated sugar with an electric mixer until light and fluffy.
Step 4. Add eggs and vanilla: Add eggs one at a time, beating well after each. Stir in vanilla extract.
Step 5. Combine wet and dry: Gradually add dry ingredients to the wet ingredients, alternating with sour cream. Mix until just combined.
Step 6. Prepare streusel: In a small bowl, mix flour, brown sugar, cinnamon, and melted butter until crumbly.
Step 7. Fill muffin cups: Spoon batter into muffin tins, filling each cup ⅔ full. Use a cookie scoop to help scoop the batter. Sprinkle streusel on top of each muffin.
Step 8. Bake: Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Step 9. Cool: Allow the moist muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Tips
- Make sure your butter, eggs, and sour cream are at room temperature. This helps create a smoother batter.
- When combining the wet and dry ingredients, mix just until they are incorporated. Overmixing can lead to tough muffins. It's okay if there are a few lumps in the batter.
- If you love streusel topping be generous, but don't press it down too firmly. You want a crumbly, textured layer on top.
- Add a layer of streusel in the middle of the muffin batter. After filling the muffin pan halfway, sprinkle streusel, then add more batter and top with another layer of streusel.
Frequently Asked Questions About Cinnamon Streusel Muffins
Yes, plain yogurt or plain Greek yogurt can be used as a substitute for sour cream in this recipe. It will provide a similar level of moisture and tanginess to the muffins.
To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs clinging to it, the muffins are done.
If you want a thicker and crumblier streusel topping, you can increase the amount of flour in the streusel mixture. Adding an extra tablespoon or two of flour should do the trick.
You can store them at room temperature for 2-3 days in an airtight container.
Up to 2-3 months. Make sure to wrap them well in plastic wrap to prevent freezer burn and place them in a freezer-safe bag.
More Muffin Recipes You Might Enjoy
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Cinnamon Streusel Muffins
Ingredients
For Muffins
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup sour cream
For Streusel
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter melted
Instructions
- Preheat the oven to 375°F. Line a muffin tin with paper liners or spray with non-stick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Add the dry ingredients to the wet ingredients, alternating with the sour cream, and mix until just combined.
- In a small bowl, mix together the ingredients for the streusel topping until crumbly.
- Spoon the muffin batter into the prepared muffin tin, filling each muffin cup about ⅔ full. Sprinkle the streusel topping evenly over the top of each muffin.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before removing them to a wire rack to cool completely.
Notes
- Make sure your butter, eggs, and sour cream are at room temperature. This helps create a smoother batter.
- When combining the wet and dry ingredients, mix just until they are incorporated. Overmixing can lead to tough muffins. It's okay if there are a few lumps in the batter.
- If you love streusel topping be generous, but don't press it down too firmly. You want a crumbly, textured layer on top.
- Add a layer of streusel in the middle of the muffin batter. After filling the muffin pan halfway, sprinkle streusel, then add more batter and top with another layer of streusel.
- Storing: You can store them at room temperature for 2-3 days in an airtight container.
- Freezing: Up to 2-3 months. Make sure to wrap them well in plastic wrap to prevent freezer burn and place them in a freezer-safe bag.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Enjoy!
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