This post may contain affiliate links that won’t change your price but will share some commission.

Cinnamon Streusel Muffins are tender, tasty, totally irresistible, and better than bakery muffins. This recipe yields a light, not overly sweet muffin that’s laced with cinnamon, and topped with the best streusel.

Cinnamon Streusel Muffins


I made the streusel using melted butter, granulated sugar, brown sugar, salt, cinnamon, and flour. I mixed it with a fork, then sprinkled (and pressed) it onto the muffin batter with my hands. You’ll want to lightly press the streusel into the muffins so it doesn’t fall off when they rise during baking.

Homemade muffins with crunchy and buttery streusel, fresh from the oven, and insanely delicious will perk up any morning.

Cinnamon Streusel Muffins

These muffins are loaded with warm flavor from the brown sugar and cinnamon. Although they are for any season, cinnamon makes me think of fall. And, I’ve always been a fan of streusel topping!

They have a tender and fluffy texture and just the right amount of sweetness to pair well with your morning cup of coffee.

Cinnamon Streusel Muffins

Shop this post

  1. Muffin pan
  2. Spatula
  3. Cupcake liners (I use cupcake liners on muffins for easier cleanup.)
  4. Mixing bowl with lid


Cinnamon Streusel Muffins

Do you want the fluffiest, tallest Cinnamon Streusel Muffins?

Make sure you’re milk and eggs are at room temperature before mixing! It makes a huge difference.


Storage tips

You can freeze muffins in an airtight container for up to three months. Allow them to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave when you’re ready to eat.


While you’re here, check out these posts

Please keep in mind that nutritional information is a rough estimate and can vary based on products used.

Cinnamon Streusel Muffins

Cinnamon Streusel Muffins

Moist and rich, these beautiful bakery-style muffins taste as good as they look.

Author: Paula
4.43 from 7 votes
Print Pin Rate

Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.

Save To Your Recipe Box
Prep Time: 10 minutes
Cook Time: 18 minutes
Servings: 12 servings




  • 1 and ½ cup all-purpose flour
  • ½ cup brown sugar light or dark, packed
  • 2 teaspoons baking powder
  • 1 and ½ teaspoon cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup milk
  • 1 and ½ teaspoon vanilla extract
  • cup vegetable oil canola can also be used
  • 2 large eggs room temperature, beaten

Streusel topping

  • cup granulated sugar
  • cup brown sugar light or dark, packed
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup unsalted butter melted and cooled
  • 1 and ½ cup all-purpose flour


  • Preheat the oven to 375° F. Line muffin tin with paper cups or spray with a baking spray.

Make the topping

  • In a large mixing bowl, whisk together granulated sugar, brown sugar, cinnamon, salt, and flour. Add melted butter and stir in until it all comes together. Fluff with a fork to make a mixture that resembles coarse crumbs.

Make muffins

  • In another mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Whisk together eggs, milk, oil and vanilla extract in a different bowl. Add the wet ingredients to the dry ingredients and stir it all together with a wooden spoon, just until combined. Don't' over-mix. The batter should be lumpy.
  • Using a spring release scoop, scoop the batter into the muffin tin filling it about 3/4 full. Sprinkle the topping on top of the batter of each muffin. It will seem like a lot of streusel but pile it on and use it all.
  • Bake the muffins for 15 to 18 minutes or until the toothpick inserted into a muffin comes out clean. It may take even 20 minutes (each oven is different, therefore, check the doneness with a wooden pick the first time you make them)
  • Let the muffins cool in the pan for 5 minutes, then transfer onto a cooling rack to cool completely.


Calories: 339kcal | Carbohydrates: 46g | Protein: 5g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 57mg | Sodium: 146mg | Potassium: 154mg | Fiber: 1g | Sugar: 21g | Vitamin A: 312IU | Calcium: 75mg | Iron: 2mg
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
Do you have questions about saving recipes to your Recipe Box?Visit Recipe Box FAQ!

You can also find great recipes at Recipe Index  

This post contains affiliate links. If you click the link and make a purchase I will receive a small commission at no cost to you. Visit all my recommended products at Paula’s Picks on Amazon. Read my entire Privacy Policy here.

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!