Easy Cinnamon Streusel Muffins

These easy cinnamon streusel muffins are moist and delicious with a heavenly buttery, crunchy topping! They're perfect any time of the day!

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Author Voula

Put the brown sugar, flour, ground cinnamon, salt and cold butter in a food processor. Pulse about 3-5 times until the mixture becomes crumbly with some big and some small pieces. Alternatively, you can use a fork, a pastry cutter or even your fingers to combine everything until you get big and small chunks of butter.
⅓ cup (70g) light brown sugar, packed, ½ cup (62.5g) all purpose flour, ¼ cup (57g) unsalted butter, cold and cut into cubes, ½ teaspoon ground cinnamon, pinch of salt (optional)
Spread the streusel on a plate and put it in the refrigerator.

In a small bowl, combine the brown sugar and the cinnamon and stir together with a teaspoon. Set aside.
¼ cup (50g) light brown sugar, packed, 2 teaspoons ground cinnamon

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
2 ¼ cups (230g) all purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ¼ teaspoon salt
In another bowl, whisk together the eggs, sugar, oil, melted butter, yogurt, milk, and vanilla.
2 medium eggs at room temperature, ¾ cup (150g) sugar, 2 tablespoons (30ml) light vegetable oil, ¼ cup (57g) unsalted butter, melted and cooled, ½ cup (125g) plain Greek yogurt, ½ cup (125ml) milk, 1 teaspoon vanilla
Pour the wet ingredients into the dry ingredients and whisk everything together until just combined.
Add one tablespoon of batter into each muffin liner. Then top with a generous teaspoon of the cinnamon filling. Then top the cinnamon filling with the remaining batter, about one tablespoon for each.
Take the streusel topping out of the refrigerator and sprinkle it over the batter, about a tablespoon each. Very gently press the streusel so it sticks to the batter.
Bake at 425℉ / 218℃ for five minutes without opening the oven door. Then lower the temperature to 350℉ / 180℃ and continue to bake for another 12-15 minutes, or until a toothpick inserted in the middle comes out clean. Avoid opening the oven door while the muffins are baking, so that they don't sink.
When the muffins are done, take them out of the oven and let them cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Enjoy!

Weigh your ingredients. Use a kitchen scale for accurate measurements and consistent results.
Use cold butter. Cold butter in the streusel holds its shape better during baking.
Make streusel by hand. No food processor? No problem! Use a fork, a pastry cutter, or your fingers to cut the butter into the dry ingredients. Try to get big and small chunks of butter.
Don’t overmix the batter. Gently fold the ingredients to avoid dense muffins.
Use tulip liners. These liners make tall, pretty muffins and keep the pan clean. Regular cupcake liners work fine too, but it will be a bit messier.
Check for doneness. A toothpick should come out clean from the center of the muffin when it's ready!

Storage & Freezing Instructions

Store muffins in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate them for up to a week.
To freeze, place cooled muffins in a freezer-safe bag or container and freeze for up to 2 months. Thaw frozen muffins overnight in the fridge.
Reheat the thawed muffins in the microwave for 10-15 seconds.

More muffin recipes to try

Triple Chocolate Muffins

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