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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!

Cinnamon streusel muffins on a towel.

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

Ingredients for cinnamon streusel muffins.

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.

Streusel in a bowl with a spoon.

Step 3:

Make the cinnamon sugar layer:

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

Cinnamon sugar mixed with melted butter in a bowl with a spoon.

Step 4:

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

Dry mixture for cinnamon muffins.

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.

Note: the butter will seize a bit at this stage giving the mixture a lumpy appearance. Don’t worry, the muffins will turn out perfect!

Creamed butter and brown sugar in a bowl with beaters and then mixed with milk, oil, eggs, and vanilla.

Step 6:

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

Cinnamon muffin batter in a bowl with beaters.

Step 7:

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

Top with the cinnamon sugar mixture.

Muffin batter in the bottom of muffin liners and then topped with cinnamon sugar.

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.

Muffin liners filled with muffin batter and one with a toothpick sticking out.

Step 9:

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

Unbaked streusel topped muffins in a muffin pan.

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.

Baked cinnamon streusel muffins in a muffin pan.

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.
Cinnamon streusel muffins on a towel with one cut open.

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.

Cinnamon streusel muffins on a towel.

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Cinnamon streusel muffins on a towel.

Cinnamon Streusel Muffins

Alicia
Tender cinnamon muffins with a ribbon of cinnamon sugar running throughout and crunchy streusel on top, you'll be making these over and over again!
5 from 3 votes
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 20 minutes
Total Time 1 hour
Course Baked Goods
Servings 12 muffins

Ingredients
  

Streusel Topping

  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1/8 teaspoon kosher salt
  • 4 tablespoons unsalted butter melted

Cinnamon Sugar Layer

  • 1/4 cup brown sugar packed
  • 1 1/2 teaspoons cinnamon
  • 1/8 teaspoon kosher salt
  • 1 tablespoon unsalted butter melted

Muffins

  • 1 3/4 cup all-purpose flour
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoons kosher salt
  • 1/2 cup unsalted butter softened
  • 2/3 cup brown sugar packed
  • 2/3 cup whole milk room temp
  • 1/3 cup canola oil
  • 2 large eggs room temp
  • 2 teaspoons vanilla extract

Instructions
 

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

Make the Streusel Topping

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

Make the Cinnamon Sugar Mixture

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

Make the muffins

  • In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
  • In a large mixing bowl, using an electric mixer, cream together the softened butter and brown sugar until well combined.
  • Add the milk, oil, eggs, and vanilla extract to the creamed butter and sugar and mix until well combined.
    Note: at this stage, the butter will seize a bit making the mixture lumpy. Don't worry, the muffins will turn out perfectly!
  • Add the dry ingredients to the wet ingredients and mix until combined.
  • Scoop the batter into the lined muffin tin filling each one about 1/3 full.
  • Evenly distribute the cinnamon sugar mixture into each well.
  • Top with the rest of the batter until each well is about 3/4 full.
  • Using a toothpick or knife, give each muffin a quick swirl to help the layers come together.
  • Evenly distribute the streusel on top of each muffin pressing down gently to help it stick.
  • 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 in the pan for 5 minutes then transfer them to a wire rack to cool for another 20 minutes before serving.

Notes

  • Use room-temperature butter, milk, and eggs in the muffin batter for the best results.
  • Store the muffins in an airtight container for up to 4 days at room temperature or up to 1 week in the fridge.
  • To reheat, wrap a muffin in a lightly damp paper towel and microwave for 20 seconds or until warmed through.
 

Nutrition

Serving: 1muffinCalories: 361kcalCarbohydrates: 42gProtein: 4gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 66mgSodium: 268mgPotassium: 85mgFiber: 1gSugar: 25gVitamin A: 451IUVitamin C: 0.03mgCalcium: 79mgIron: 1mg
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