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.
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.
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- Muffin pan
- Cupcake liners (I use cupcake liners on muffins for easier cleanup.)
- Mixing bowl with lid
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.
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.
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Please keep in mind that nutritional information is a rough estimate and can vary based on products used.
Cinnamon Streusel Muffins
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- Preheat the oven to 375° F. Line muffin tin with paper cups or spray with a baking spray.
Make the topping
- 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.