Warm, buttery, and topped with a crumbly crown of sweet cinnamon, these cinnamon streusel muffins are loaded with brown sugar, sour cream, and a tender, spiced crumb. You’ll smell them before you see them—like your kitchen’s suddenly decided to give you a cinnamon-sugar hug.
These muffins are my go-to when I want something cozy but not overly fussy. They’ve got a surprise swirl of cinnamon sugar tucked inside, a crumb topping that’s delightfully messy, and a soft, moist base thanks to a combo of buttermilk and sour cream. You can eat them fresh out of the oven (hot tip: do this), or let them cool and become your sidekick for coffee breaks or late-night snack moments. And let’s be honest, they’re one of those anytime bakes—not too sweet for breakfast, not too dull for dessert.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Cinnamon Streusel Muffins Recipe
They don’t ask much of you. No fancy ingredients, no secret handshakes, just a few bowls and a little mixing action.
- Layers of cozy flavor: You’ve got spice in the batter, a sweet cinnamon swirl in the middle, and streusel on top.
- Tender and moist texture: Thank you, buttermilk and sour cream. These are not dry cupcakes pretending to be muffins.
- Sweet, crumbly topping: The streusel bakes into golden-brown nubbins that crunch slightly under your bite and then melt.
- Pretty enough for brunch, easy enough for Tuesday: Nothing fussy, but they look like you tried.
- They double as air freshener: Your whole home is going to smell like a cinnamon bakery dream, no candle required.
Ingredient Notes
There’s nothing complicated hiding here. Just pantry staples doing their thing, with a couple of creamy mix-ins that make all the difference.
- All-purpose flour: This gives structure to both the muffins and the topping. Measure carefully so things don’t get dense.
- Brown sugar (light): Adds depth and a little stickiness to both the batter and streusel. You’ll use it twice—worth it.
- Granulated sugar: Balances out the brown sugar and sweetens the batter without overpowering the cinnamon.
- Ground cinnamon: The real boss here. It’s in the batter, filling, and topping, so use a fresh jar if yours smells like dust.
- Baking powder + baking soda: The combo keeps things rising just right. No sad, flat muffins allowed.
- Unsalted butter: Some cold for the streusel (keep it chunky), and some soft for creaming into the batter.
- Eggs: These help bind everything together and give a bit of lift. Room temp works best, so pull them out early.
- Sour cream: This adds richness and tang, keeping the muffins soft and fluffy. Don’t skip it.
- Buttermilk: Works with the leaveners to fluff things up and gives a gentle tang that complements the cinnamon.
- Vanilla extract: Because why wouldn’t you?
How To Make This Cinnamon Streusel Muffins Recipe
Let’s bake this thing. It’s really a mix of three mini steps: topping, filling, and muffin base. Sounds fussier than it is—I promise. You’ll be muffin queen (or king) before your coffee’s cool.
-
Make the streusel topping: In a bowl, stir together flour, brown sugar, cinnamon, and salt. Cut in the cold butter using your fingers until it looks like damp sand with little pebbles. If it’s too dry, add a splash of milk—just enough until it clumps when you pinch it. Stick it in the fridge for now, to keep it firm.
-
Mix the cinnamon sugar layer: Combine brown sugar and cinnamon. That’s it. Don’t overthink it. This layer adds a gorgeous sweet-spiced ribbon inside the muffins.
-
Whisk the dry ingredients: Grab another bowl (I know, sorry) and combine flour, baking powder, baking soda, salt, and cinnamon. This gets the flavor and loft built right into the base.
-
Cream the butter and sugars: In your biggest bowl, beat the softened butter, granulated sugar, and brown sugar until it turns light and fluffy—which takes a few minutes. If you skip this, the texture won’t be the same, so take your time here.
-
Add the wet stuff: One egg at a time, then in go the sour cream, buttermilk, and vanilla. It may look a little… chaotic. That’s normal. It’ll smooth out.
-
Combine wet and dry: Add the flour mixture slowly, folding it in by hand. Don’t overmix. Just stir until no dry streaks remain. Overworking will make sad muffins. And we don’t want sad muffins.
-
Assemble the muffins: Line your muffin tin and fill each cup halfway with batter. Sprinkle the cinnamon sugar over that layer, then dollop the remaining batter overtop. You’ll need to do a little smoothing so the cinnamon layer hides. Top with your streusel and gently press it into the batter just a smidge so it sticks.
-
Bake in stages: Bake at 425°F for 5 minutes to help them puff high. Then, without opening the oven, drop the temp to 350°F and continue baking for 12 to 15 minutes until a toothpick comes out clean and the tops look golden and… dreamy.
-
Cool (if you can wait): Let them sit in the pan for 5 minutes, then transfer to a wire rack. Or eat one warm if you like living on the edge.
Storage Options
Here’s the good news: these muffins hold up well. And they freeze beautifully too.
If you’re keeping them at room temperature, stash them in an airtight container. They’ll stay soft for about 2–3 days. After that, they’ll still be edible, but the streusel topping starts to lose its charm. You could always re-warm them a bit to revive it—10 seconds in the microwave does wonders.
For longer storage, toss them in the freezer. Let them cool completely first, then wrap individually in plastic wrap and tuck into a freezer bag. They’ll keep for up to 2 months. To reheat, microwave from frozen or let them thaw on the counter, then give them a quick warm-up before devouring.
And yes, you can make the batter the night before, assemble in the morning, and bake fresh. It’s a power move.
Variations and Substitutions
Feel like riffing? These muffins are super adaptable. You can tweak the flavors without toppling the whole operation.
- Swap the cinnamon: Try pumpkin spice or apple pie spice for a cozy twist that still feels familiar.
- Add chopped nuts: Pecans or walnuts in the streusel add a toasty crunch that holds up well after baking.
- Use Greek yogurt instead of sour cream: It works just fine, especially if you use a full-fat version.
- Add fruit: A handful of diced apples or pears folded into the batter adds little pockets of moisture and flavor.
- Make them mini: Use a mini muffin pan and reduce the baking time. Perfect for brunch buffets or little grab-n-go snack bombs.
What to Serve with Cinnamon Streusel Muffins
Whether you’re having one solo with your morning mug or making these part of a cozy spread, here’s what pairs nicely.
-
A big old mug of strong coffee or chai. Because if a muffin could pick its soulmate, that’s what it would ask for. The cinnamon plays beautifully with bold coffee or spicy tea.
-
A fresh, crisp salad. Might sound strange at first, but hear me out: muffins for brunch, salad for balance. Something like this classic wedge salad works great for a casual lunch date.
-
A fun egg dish. Think frittatas or soft scrambled eggs with chives. Their light texture balances the muffins’ richness.
-
Something fruity and cool. A mixed berry bowl or yogurt parfait adds contrast and makes you feel like you’re at a little café, even if you’re still in slippers.
-
A sweet finish if you’re feeling extra. Like… say, peanut butter banana ice cream sandwiches. Because yes, muffins then ice cream is perfectly legal.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make these muffins ahead of time?
Yep, you totally can. You can fully bake the muffins and store them at room temperature for a couple of days, or freeze them individually for longer storage. Another option? Prep the batter and streusel the night before, refrigerate them separately, and assemble and bake in the morning. Your future self will thank you.
Why did my streusel sink into the batter?
This usually happens when the topping is too wet or the batter is too thin. Be sure the butter in the streusel is cold and your batter isn’t overmixed or runny. And don’t just sprinkle the topping—press it gently on top to help it stay put during baking.
Can I leave out the cinnamon swirl in the middle?
Sure! You’ll lose that sweet-spiced layer inside, but the muffins will still be tasty with the cinnamon in the batter and streusel on top. If you’re short on time or feeling lazy (hey, no judgment), they’re still worth making.
What’s the best way to warm them up again?
Microwave them for 10–15 seconds if they’re room temp, or a little longer if frozen. You can also pop them in the oven at 300°F for about 8 minutes. Just enough to reawaken the butter and make the topping a little crispy again. So satisfying.
Cinnamon Streusel Muffins
Ingredients
Streusel Topping
- 1/2 cup (60 g) all-purpose flour
- 1/3 cup (67 g) light brown sugar packed
- 1 tsp ground cinnamon
- 1/4 tsp (0.25 tsp) salt
- 1/4 cup (57 g) unsalted butter cold, diced
- 1-2 tsp (5-10 ml) milk optional, for clumping topping
Cinnamon Sugar Swirl
- 1/3 cup (67 g) light brown sugar packed
- 1 tbsp (8 g) ground cinnamon
Muffin Batter
- 2 cups (250 g) all-purpose flour spooned and leveled
- 2 tsp baking powder
- 1/2 tsp (0.5 tsp) baking soda
- 1/2 tsp (0.5 tsp) salt
- 1 tbsp (8 g) ground cinnamon
- 1/2 cup (113 g) unsalted butter softened (1 stick, 113g)
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) light brown sugar packed
- 2 large eggs room temperature
- 1/2 cup (120 g) sour cream room temperature
- 1/4 cup (60 ml) buttermilk room temperature
- 2 tsp vanilla extract
Equipment
- Muffin tin
- Mixing bowls
- Whisk
- Hand mixer or stand mixer
Instructions
- Make the streusel topping: In a bowl, mix flour, light brown sugar, cinnamon, and salt. Add the cold, diced butter. Use your fingers or a pastry cutter to work the butter in until the mixture resembles damp sand with small pebbles. Add a splash of milk if needed so it clumps together. Place in the fridge while you prep the rest.
- Mix the cinnamon sugar swirl: Combine light brown sugar and cinnamon in a small bowl. Set aside.
- Whisk the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon for the muffin batter.
- Cream the butter and sugars: In a large bowl, beat softened butter with granulated sugar and light brown sugar until pale and fluffy, about 2–3 minutes.
- Add eggs and wet ingredients: Beat in eggs one at a time. Add sour cream, buttermilk, and vanilla extract. Mix until combined (it’s ok if it looks a bit separated).
- Combine wet and dry: Fold dry ingredients into wet, mixing gently by hand until just combined. Avoid over-mixing.
- Assemble the muffins: Line or grease a 12-cup muffin tin. Fill each cup halfway with batter. Sprinkle a spoonful of cinnamon sugar swirl over each. Cover with remaining batter and smooth the tops. Top generously with streusel, pressing it down gently to help it adhere.
- Bake: Bake muffins at 425°F (220°C) for 5 minutes, then (without opening the oven) reduce temperature to 350°F (175°C) and bake for 12–15 more minutes, or until a toothpick comes out clean and tops are golden.
- Cool and enjoy: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Enjoy warm, or let cool completely before storage or freezing.
