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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.
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– 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 – ½ cup buttermilk – 1 teaspoon pure vanilla extract – 1 stick unsalted butter melted
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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
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Preheat the oven to 375° F. Line a 12-cup muffin tin with liners or grease with cooking spray and set it aside.
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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.
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In a medium-sized bowl or large liquid measuring cup, whisk the buttermilk, {lightly beaten} eggs, and vanilla extract until combined.
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Whisk the flour, ground cinnamon, sugar, baking powder, and salt together in a large bowl.
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Stir the buttermilk-egg mixture and melted butter into the dry ingredients, being careful not to over-mix the batter.
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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.
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Bake the muffins for 20-25 minutes, or until a toothpick inserted in the center comes out with a few crumbs.
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