Cinnamon-infused muffins covered in buttery cinnamon crumble, Cinnamon Streusel Muffins are heavenly. These homemade, fluffy muffins taste just like coffee cake. This easy recipe uses a LOT of cinnamon, melted butter, and buttermilk. The result is one tasty muffin! They are perfect with coffee or tea.
This easy recipe is for the coffee cake lovers like myself. Fluffy cinnamon muffins covered in cinnamon streusel, does it get much better? Made with melted butter and buttermilk, these muffins are fluffy and tender. The piece de resistance, though, is the cinnamon streusel. And there is a lot of it!
Similar to my Blueberry Crumb Cake and Banana Blueberry Oatmeal Muffins, these muffins are covered in buttery cinnamon streusel topping before baking. The cinnamon sugar crumbles caramelize in the oven for the perfect finished texture and flavor.
Not only are these muffins nice to look at, but they also taste heavenly too. Afternoon coffee is calling, and it wants one of these delicious muffins! Love muffins, try any one of my Muffin Recipes for your next brunch.
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You Will Love These Cinnamon Muffins!
- This recipe is quick and easy.
- Cinnamon streusel fills and coats these delicious muffins.
- The muffins are melt-in-your-mouth tender thanks to melted butter and buttermilk in the batter.
- Each muffin is like your own personal coffee cake.
- Cinnamon streusel muffins are perfect for quick breakfast, weekend brunch, and afternoon coffee.
Ingredients
- All-Purpose Flour
- Granulated Sugar
- Light Brown Sugar (packed)
- Baking Powder
- Baking Soda
- Ground Cinnamon
- Salt
- Eggs (room temperature)
- Buttermilk
- Unsalted Butter (melted)
- Pure Vanilla Extract
See the recipe card for ingredient quantities.
Instructions
PREP - Preheat the oven to 375° F. Line a 12-cup muffin tin with liners or grease with cooking spray and set it aside.
MAKE THE STREUSEL - Mix the flour, light brown sugar, ground cinnamon, and salt. Add the melted butter and stir until crumbly. Refrigerate until ready to use.
MIX THE LIQUID INGREDIENTS - In a medium-sized bowl or large liquid measuring cup, whisk the buttermilk, {lightly beaten} eggs, and vanilla extract until combined.
MIX THE DRY INGREDIENTS - Whisk the flour, ground cinnamon, sugar, baking powder, and salt together in a large bowl.
MAKE THE MUFFIN BATTER - Stir the buttermilk-egg mixture and melted butter into the dry ingredients, being careful not to over-mix the batter.
HINT: Over-mixed muffin batter results in tough, dense muffins.
SCOOP AND BAKE - Scoop the batter into the prepared muffin tin, filling each cup a little less than halfway. Sprinkle 1 to 2 teaspoon of streusel into each cup. Cover with remaining muffin batter. Divide the remaining streusel on top of each muffin.
Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few crumbs.
Substitutions
- Buttermilk - whole milk
- Granulated Sugar - light brown sugar
Variations
- Gluten-Free - Use Cup4Cup Flour.
- Blueberry - Stir in one cup of fresh blueberries.
- Chocolate Chip - Fold in ½ cup of semi-sweet or white chocolate chips.
- Nuts - Stir chopped pecans or walnuts into the streusel.
Try this Raspberry White Chocolate Muffin variation of this recipe. It uses buttermilk too!
Other Yummy Breakfast Recipes
Suggested Equipment
- Pyrex Prepware 4-Quart Rimmed Mixing Bowl
- OXO Good Grips 11-Inch Balloon Whisk
- Rubber Spatula
- Wilton Perfect Results Premium Non-Stick Bakeware Muffin Pan & Cupcake Pan
- Parchment Paper Liners
Storage
Transfer cooled muffins to an airtight container or zip-top bag. Store at room temperature for up to 4 days or in the refrigerator for up to a week.
Can you freeze muffins? Yes, muffins freeze great. Transfer cooled muffins to a freezer-safe zip-top bag. Freeze for up to 3 months. Thaw at room temperature before eating.
How to Serve
These muffins are delicious at room temperature. Enjoy warm by microwaving for 15-20 seconds for the fresh-out-of-the-oven feel.
While yummy on their own, you can enjoy one slathered in butter or even cream cheese icing. You can find a delicious cream cheese icing in my Cinnamon Roll Scones recipe. It has the perfect cream cheese-sugar balance.
Expert Tips
- Do not over-mix the muffin batter. Muffin batter requires minimal mixing.
- Prevent soggy muffins. After baking, allow the muffins to cool for five minutes in the muffin tin before removing them and transferring them to a wire rack to cool.
- Add nutmeg. Stir in a ¼ teaspoon of nutmeg for an additional warm, spicy flavor.
Frequently Asked Questions
The tops with be golden brown and when a toothpick is inserted into the center of the muffin, it will come out clean.
Combine one cup of milk with one tablespoon of white vinegar or lemon juice. Let the mixture sit for 1 to 2 minutes before using.
For best results, mix muffin batter by hand. This allows you better control and prevents the possibility of over-mixing the batter. Like with scones, muffin batter requires little mixing.
You have either over-baked your muffins resulting in a loss of moisture or over-mixed the batter prior to baking. As stated above, over-mixing results in tough, dense muffins.
Related Recipes
If you make the recipe, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
📖 Recipe
Cinnamon Streusel Muffins
Equipment
Ingredients
Muffins
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs room temperature and lightly beaten
- 1 cup buttermilk
- 1 teaspoon pure vanilla extract
- 1 stick unsalted butter melted
Cinnamon Streusel
- ¾ cup all-purpose flour
- ½ cup light brown sugar packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 tablespoon unsalted butter melted
Instructions
- Preheat the oven to 375° F. Line a 12-cup muffin tin with liners or grease with cooking spray and set it aside.
- To make the streusel, mix the flour, light brown sugar, ground cinnamon, and salt. Add the melted butter and stir until crumbly. Refrigerate until ready to use.
- In a medium-sized bowl or large liquid measuring cup, whisk the buttermilk, {lightly beaten} eggs, and vanilla extract until combined.
- Whisk the flour, ground cinnamon, sugar, baking powder, and salt together in a large bowl.
- Stir the buttermilk-egg mixture and melted butter into the dry ingredients, being careful not to over-mix the batter.
- Scoop the batter into the prepared muffin tin, filling each cup a little less than halfway. Sprinkle 1 to 2 teaspoon of streusel into each cup. Cover with remaining muffin batter. Divide the remaining streusel on top of each muffin.
- Bake the muffins for 20-25 minutes, or until a toothpick inserted in the center comes out with a few crumbs.
Notes
- STORE: Transfer cooled muffins to an airtight container or zip-top bag. Store at room temperature for up to 4 days or in the refrigerator for up to a week.
- FREEZE: Transfer cooled muffins to a freezer-safe zip-top bag. Freeze for up to 3 months. Thaw at room temperature before eating.
Nutrition
Did you make this? Be sure to leave a review below and tag me on Instagram, Facebook, or Pinterest!
Sandra Scott
How much butter is 1 stick please?
Katelyn Theofanis
One stick of butter is 1/2 cup or 8 tablespoons.