Cinnamon Streusel Muffins

These cinnamon streusel muffins are the perfect cozy treat. They’re soft and tender with a ribbon of cinnamon sugar running throughout and a crunchy streusel on top. You’ll be making these over and over again!

If you love coffee cake then you will love these cinnamon streusel muffins! They are moist and tender with a clear cinnamon flavor. The crunchy streusel topping adds the perfect amount of crunch and texture and the cinnamon sugar swirl running through the middle makes them feel extra special!

Looking for more muffins recipes? Try Blueberry Buttermilk Muffins, Banana Walnut Muffins with Honey Butter, or Pumpkin Zucchini Muffins.

Ingredients

Ingredient Notes

Flour – simple all-purpose flour does the trick here.

Baking powder and soda – give the muffins their lift and helps with tenderness.

Ground Cinnamon – the main flavor in these muffins, you’ll taste the cinnamon all throughout.

Light Brown Sugar – gives the muffins a warm sweetness as well as extra moisture.

Butter and Oil – butter is superior for flavor and oil is superior for moisture. Using both gives us the best of both worlds.

Step By Step Instructions

Note: Full list of ingredients, their amounts, and instructions can be found in the recipe card below.

Step 1:

Preheat the oven to 400 degrees F. Line a 12-count muffin pan with liners.

Step 2:

Make the cinnamon streusel topping:

In a small bowl, whisk sugar, flour, cinnamon, and salt. Mix in melted butter. Set aside.

Step 3:

Make the cinnamon sugar layer:

In a small bowl, whisk together cinnamon, sugar, and salt. Mix in melted butter. Set aside.

Step 4:

In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.

Step 5:

In a large mixing bowl, cream together softened unsalted butter and brown sugar until well combined. Add milk, oil, eggs, and vanilla extract.

Step 6:

Add the dry ingredients to the wet ingredients and mix just until combined.

Step 7:

Scoop batter into the bottom of each liner until they are about 1/3 full.

Top with the cinnamon sugar mixture.

Step 8:

Fill the muffin liners with the rest of the muffin batter until they are about 3/4 full.

Using a toothpick or knife, gently give the batter a quick swirl to help the layers come together.

Step 9:

Sprinkle the streusel mixture evenly over each muffin and gently press the mixture down to help it stick.

Step 10:

Bake for 18 to 20 minutes or until golden brown and a toothpick inserted in the center comes out clean. Allow the muffins to cool for 5 minutes in the muffin tin and then transfer them to a wire rack to cool for at least 20 minutes.

Serve warm or fully cooled.

Tips & Tricks

• Use room-temperature butter, milk, and eggs in the wet mixture. This will help everything come together more evenly.
• Don’t skip the swirling step. Without it, the cinnamon sugar layer causes the muffin bottoms to fall off when pulled from the pan. A quick swirl makes all the difference.
• Serve them with softened butter or with my easy Honey Butter!

Substitutions & Variations

• Add a couple of tablespoons of chopped nuts to the streusel mixture. Pecans, walnuts, and cashews would all be great choices.
• Add a dash of other warm spices like cardamom, cloves, and nutmeg to complement the cinnamon flavor.
• Add chocolate chips to the batter to make cinnamon chocolate chip muffins.

Storage & Reheating

Storage

Store the muffins in an airtight container at room temperature for up to 4 days. In the fridge, they’ll last up to 1 week.

Reheating

Wrap a muffin in a moist paper towel and then microwave for about 20 seconds or until warmed through.

Freezing

Place the muffins on a baking sheet or plate and freeze for 1 hour. Transfer them to a freezer-safe bag and freeze for up to 3 months.

Allow them to fully thaw at room temperature before serving.