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–+ servings
Cinnamon streusel muffins on a cooling rack.

Cinnamon Streusel Muffins

Katelyn Theofanis
Cinnamon-infused muffins covered in buttery cinnamon crumble, Cinnamon Streusel Muffins are heavenly. These homemade, fluffy muffins taste just like coffee cake. They are perfect with coffee or tea.
4.75 from 4 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 326 kcal

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

Calories: 326kcalCarbohydrates: 49gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 62mgSodium: 289mgPotassium: 76mgFiber: 1gSugar: 26gVitamin A: 416IUVitamin C: 0.03mgCalcium: 79mgIron: 2mg
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