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Cinnamon Streusel Muffins

Carissa Erzen
These cinnamon streusel muffins have a sweet brown sugar-cinnamon swirl in the center, and crunchy cinnamon streusel on top!
5 from 3 votes
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Breakfast, Snack
Cuisine American, German
Servings 12 muffins
Calories 318 kcal

Equipment

Ingredients
  

Streusel Topping

  • ¾ cup all purpose flour
  • ⅓ cup brown sugar (both light and dark brown sugar work)
  • 1 teaspoon ground cinnamon
  • 4 Tablespoon unsalted butter softened to room temperature

Cinnamon Swirl

  • ½ cup brown sugar (both light and dark brown sugar work)
  • 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 (or substitute regular milk)
  • 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.
  • Prepare the streusel by combining the all purpose flour, brown sugar, cinnamon, and softened butter in a mixing bowl.
    Use a large spoon, silicone spatula, or your hands to mix the mixture until it's crumbly. Set aside.
  • Prepare the cinnamon swirl by mixing the brown sugar and ground cinnamon in a small bowl with a spoon. Set aside.
  • To make the muffin batter, beat the softened butter and sugar until it is pale and fluffy, after a few minutes. Either use a large mixing bowl with a hand mixer or a stand mixer with the paddle attachment.
  • 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 all purpose 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 distributed between all the muffins.
  • Distribute the remaining muffin batter evenly into each muffin cup, until each one is about ¾ full.
    (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.)
  • 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 without any wet batter stuck to it.
    Enjoy!!

Notes

  • Fill the muffins only ¾ full. Filling them less with result in sad, short muffins. And filling them all the way to the top with batter could cause them to overflow as they bake, creating wide, flat tops. 
  • 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 and let it sit for 10 minutes to curdle.
  • Store cooled muffins in an airtight container at room temperature for up the 3 days.

Nutrition

Serving: 1muffinCalories: 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
Keyword cinnamon streusel muffins, cinnamon swirl muffins, streusel muffins
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