Cinnamon Streusel Muffins
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These cinnamon streusel muffins have a sweet brown sugar + cinnamon swirl in the center, and crunchy cinnamon streusel on top. They're made with buttermilk and softened butter to keep them soft & fluffy for days.
Equipment
Ingredients
Streusel Topping
- ¾ cup all purpose flour
- ⅓ cup brown sugar
- 1 teaspoon ground cinnamon
- 4 Tablespoon unsalted butter, melted
Cinnamon Swirl
- ½ cup brown sugar
- 2 teaspoon ground cinnamon
Muffins
- ½ cup unsalted butter, softened to room temperature
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ¾ cup buttermilk, at room temperature
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt (use table salt or fine sea salt)
Instructions
- Preheat the oven to 350°F. Line a muffin tin with muffin/cupcake liners.
- Streusel Topping: Prepare the streusel by mixing the flour, brown sugar, cinnamon, and melted butter in a mixing bowl until it forms a crumbly mixture. Set aside.
- Cinnamon Swirl: Prepare the cinnamon swirl by mixing the brown sugar and ground cinnamon in a small bowl with a spoon. Set aside.
- Muffin Batter: In a large mixing bowl, beat the softened butter and granulated sugar until it is pale and fluffy, after a few minutes with a hand mixer.
- Add the egg and vanilla. Beat the mixture again until it’s well combined, after about 1 minute. Add the milk and mix for 30 seconds.
- Add the flour, baking powder, baking soda, cinnamon, and salt. Mix with a large spoon or silicone spatula until you no longer see dry pockets of flour. Scrape the sides and bottom of the bowl to ensure everything is well mixed.
- Use a cookie scoop or a large spoon to drop muffin batter into each muffin cup to fill it only about one-third to one-half full. (Don’t add too much batter yet, otherwise you won’t have enough to add on top of the cinnamon swirl.)
- Sprinkle the brown sugar-cinnamon mixture evenly between all the muffins.
- Distribute the remaining muffin batter evenly into each muffin cup, until each one is about ¾ full.
- Sprinkle the streusel topping on top of the muffins.
- Bake the muffins for 18 to 22 minutes, until a toothpick inserted into the center of the muffins comes out with a few moist crumbs still stuck to it.
Since the batter is thick, it's best to spoon it on top, then use spoons or your fingers to spread it evenly on the cinnamon swirl mixture.
Notes
- Homemade Buttermilk: If you don’t have buttermilk, you can make it at home by mixing ¾ cup milk with 1 tablespoon lemon juice or white vinegar, then let it sit for 10 minutes to curdle.
- Storing: Store cooled muffins in an airtight container at room temperature for up the 3 days.
Nutrition
Serving: 1 muffin (of 12)Calories: 318kcalCarbohydrates: 47gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 59mgSodium: 162mgPotassium: 88mgFiber: 1gSugar: 24gVitamin A: 420IUVitamin C: 0.03mgCalcium: 68mgIron: 2mg
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