Cinnamon Streusel Muffins

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These cinnamon streusel muffins are super easy to make, and they are ready in just 35 minutes. My recipe creates soft and moist muffins with a buttery cinnamon streusel on top that adds the perfect crunch. They are great for weekend brunch, and for grab and go snack. You can even make them vegan or gluten free with a couple of simple swaps.

This cinnamon streusel muffin recipe truly goes above and beyond. I love the brown sugar crumble on top of the soft, moist muffins, and it is the reason I keep coming back to this recipe again and again. The cinnamon adds a warm comforting flavor that pairs perfectly with a cup of coffee or even a Chocolate Milk Tea.

With just 15 minutes of prep time and 20 minutes of bake time, I highly recommend to skip the coffee shops and make these homemade cinnamon streusel muffins instead! After one bite of these fluffy muffins, they are sure to be your new favorite thing! And if you like these, be sure to also check out my chocolate chip pancake muffins and these vegan apple muffins which are another fun breakfast treat.

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🥘 Ingredients

These healthy muffins with crumble topping come together with simple ingredients for the perfect combination of taste and texture. Here is what I use:

Streusel Topping: I combine flour, light brown sugar, cinnamon, and butter for a delicious streusel topping.

All-Purpose Flour: My cinnamon crumb muffin recipe uses classic all purpose flour for the traditional muffin texture that we all know and love.

Baking Powder: This leavening agent gives these muffins their fluffy texture, helping them rise and expand while baking.

Butter: Unsalted butter provides the fat content that is needed in this baked good. It adds flavor and helps create a tender muffin.

Sugar: Muffins are best with a touch of sweetness, which you’ll get thanks to the granulated sugar.

Eggs: Using eggs in muffin batter provides structure and texture. It also helps create the tall muffin tops.

Salt and Vanilla Extract: A dash of vanilla extract and salt enhances the flavors of the cinnamon crunch muffins, adding a comforting taste.

Buttermilk: I use buttermilk because it adds moisture and richness.

Substitutions

Flour: Whole wheat flour, whole wheat pastry flour, or gluten-free flour can be used in place of the all-purpose flour. If using almond flour, I recommend mixing it with another gf flour like oat or coconut flour for the best texture.

Sugar: Sweeten these cinnamon crumb muffins with maple syrup or coconut sugar as an alternative to regular sugar.

Eggs: Flax eggs, chia eggs, or applesauce would work as a substitute here.

🔪 How To Make

My cinnamon streusel muffins come together in just a few simple steps, and I walk you through each one below so you can easily follow along.

For The Streusel

Preheat oven and mix streusel: I start by preheating the oven to 350°F (180°C) and lining a 12-cup muffin tin with paper liners. In a small bowl, I mix all the streusel topping ingredients except the butter and whisk them together until well combined.

Add the butter: I pour the melted butter into the flour mixture and stir until everything is well combined. The streusel is ready when it feels crumbly and sticks together slightly when I press it, kind of like damp sand. I pop the bowl in the fridge while I mix the muffin batter.

For The Batter

Combine dry ingredients: To start the muffin batter, I whisk the all purpose flour, baking powder, and salt together in a medium bowl. Then I set it aside while I prepare the wet ingredients.

Beat butter, add egg and vanilla: In a stand mixer fitted with a paddle attachment, I beat the softened butter and sugar together until the mixture is light and fluffy. Then I add one egg at a time along with the vanilla extract, mixing until everything is well combined. After that, I remove the bowl from the mixer to finish the batter by hand.

Add milk and dry ingredients: I begin by pouring in half of the buttermilk and then adding half of the dry ingredients to the bowl. I gently stir just until everything is combined, being careful not to overmix.

Finish muffin batter: I add the rest of the buttermilk and remaining dry ingredients, gently stirring until everything is just combined. Then I set the batter aside while I get the muffin tin ready.

Start to assemble muffins: I sprinkle about a teaspoon of the streusel topping into the bottom of each muffin liner to create a sweet base layer.

Add batter: I fill each cupcake liner halfway with the muffin batter and then sprinkle another teaspoon of the streusel mixture on top for extra flavor in the middle.

Finish assembling: I add another scoop of batter on top, making sure the streusel layer is fully covered before baking.

Add final layer and bake: I top each muffin with a generous sprinkle of the remaining streusel. Once the oven reaches 350°F, I bake the muffins for about 20 minutes, until they are golden and a toothpick comes out clean.

Let cool: Once the muffins are done, I remove them from the pan and place them on a wire rack. I let them cool completely before serving so the streusel sets nicely.

📖 Variations 

I have tried many variations over time, and these are the ones I recommend you try, you might even find a new favorite.

Mini treats: I scoop the batter into a mini muffin pan to make bite size treats, perfect for snacking. I bake them for around 10 to 12 minutes and check with a toothpick to make sure they are done.

Glazed muffins: I skip the streusel and drizzle the muffins with a cinnamon vanilla glaze made from 1/2 cup of powdered sugar, a pinch of cinnamon, a splash of vanilla, and just enough water to make it smooth.

Add protein: I mix in one scoop of my favorite protein powder and add 2 tablespoons of milk to keep the batter moist. These muffins come out soft with an extra boost of protein my family loves.

🍽 Serving Suggestions

While these cinnamon muffins with crumb topping are perfect on their own for an easy snack or dessert, you can also serve them along with other foods. These are a few more ways to serve: 

With Breakfast Foods: I simply crumble the muffin on top of a banana smoothie bowl or pumpkin spice oatmeal for a tasty breakfast. You can also pair the muffins with an apple carrot smoothie or my delicious breakfast fruit salad.

For Dessert: I like to take this cinnamon streusel muffin recipe up a notch, making an indulgent dessert to satisfy my sweet tooth. I add a dollop of white chocolate hazelnut spread or pair with a scoop of caramel nice cream.

🧊 Storage Directions

Refrigerating: I store leftover cinnamon muffins in an airtight container or wrap them well in plastic. They stay fresh in the fridge for up to 5 days.

Freezing: I freeze the muffins in a freezer safe bag for up to one month. When I am ready to enjoy them, I let them thaw at room temperature.

Reheating: To reheat, I warm the muffins in the oven or toaster oven for about 5 minutes, or microwave them for 15 to 20 seconds until they are soft and warm again.

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