Cinnamon Streusel Muffins
Warm, buttery, and topped with a crumbly crown of sweet cinnamon, these cinnamon streusel muffins are irresistibly cozy with a surprise cinnamon sugar swirl inside. Thanks to buttermilk and sour cream, they come out tender and moist every time—perfect for breakfast, brunch, or coffee breaks. Their golden, crunchy streusel topping and spiced aroma will make your kitchen (and mood) bright.
12
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.
Notes
Storage: Keep muffins at room temperature in an airtight container for 2–3 days, or freeze individually wrapped for up to 2 months. Reheat in microwave for 10–15 seconds.
Variations: Add chopped nuts to the streusel, swap in Greek yogurt for sour cream, or mix diced apples into the batter. For mini muffins, reduce baking time.
Make Ahead: Batter and streusel can be prepared the night before and refrigerated; assemble and bake in the morning for fresh muffins.
Nutrition
Calories: 260kcal | Carbohydrates: 38g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 196mg | Potassium: 70mg | Fiber: 1g | Sugar: 18g | Vitamin A: 380IU | Calcium: 60mg | Iron: 1.2mg