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Cinnamon streusel muffins served on a white plate.
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5 from 36 votes

Cinnamon Streusel Muffins

Cinnamon streusel muffins are ready in just 35 minutes! This recipe creates moist muffins that are topped with a buttery cinnamon streusel. They are sure to be a fan favorite at your weekend brunch, while equally delicious as an on-the-go snack. Easily make these vegan or gluten-free, too!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Baking, Breakfast, Brunch
Cuisine: American
Diet: Vegetarian
Servings: 12 large muffins
Calories: 305kcal
Author: Anjali Shah

Ingredients

For The Streusel Topping

For The Muffins

Instructions

  • Preheat the oven top 350 degrees F / 180 C. Line a 12 hole muffin tin with muffin liners.
  • In a small mixing bowl combine all of the streusel topping ingredients except the butter, whisk to combine.
  • Pour the butter into the flour mixture and mix well. The streusel topping is ready when its crumbly and sticks together when squeezed. Place in the fridge while preparing the muffin batter.
  • To prepare the muffin batter whisk together the all purpose flour, baking powder and salt in a mixing bowl, set aside.
  • Add the softened butter and sugar to the bowl of a stand mixer, beat with a paddle attachment until light and fluffy.
  • Next, add one egg at a time along with the vanilla extract, beating until well combined.
  • Remove the bowl from the stand mixer.
  • Add half of the buttermilk and then half of the dry ingredients, gently mix until just combined.
  • Next, mix in the remaining buttermilk and dry ingredients until just combined. Set aside.
  • To assemble the muffins sprinkle a teaspoon of the streusel topping over the base of each muffin liner.
  • Fill each muffin liner half way with batter.
  • Sprinkle another teaspoon of streusel mixture.
  • Cover the filling with another scoop of batter.
  • Finish each muffin with a layer of topping mixture.
  • Bake in the preheated oven for 20 minutes.
  • When cooked remove from the tray and cool completely on a cooling rack.

Video

Notes

  • Use an aluminum free baking powder for a better taste (and a healthier muffin!)
  • Substitute the all-purpose flour with gluten free flour for a gluten free alternative. Try whole wheat pastry flour or white whole wheat flour for a lighter muffin with more whole grains.
  • Use room temperature ingredients for best results.
  • If you don’t have a stand mixer use an electric hand mixer.
  • Beat the butter until light and fluffy, this may take between 2-4 minutes.
  • Store leftover muffins in an airtight container in the fridge for up to 5 days or freeze for up to 1 month.
  • Avoid opening the oven before the cooking time has been completed.
  • To test the muffins are cooked insert a skewer into the center of a muffin. If it comes out clean then it is cooked if it has batter on it extend the time by 5 minutes.
  • Avoid over mixing the batter. Overmixing will result in a tough and chewy muffin.
  • If you don’t have buttermilk, you can make your own by adding 2 tsp of white vinegar to your milk of choice, stir and let sit for 10 minutes. This also makes a great vegan option (using a plant based milk!) You can also use low fat milk if preferred.
  • This recipe makes 12 large muffins, but you can also make these into 24 mini muffins. Follow the same directions, but cut down the baking time (I'd start checking to see if the mini muffins are done around the 10 minute mark).
  • These muffins are higher in sugar and are more of a healthy treat. To turn them into a true breakfast meal, cut the sugar in this recipe by half. You'll still end up with a slightly sweet muffin that can be eaten every day for breakfast!

Nutrition

Serving: 1muffin | Calories: 305kcal | Carbohydrates: 42g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 61mg | Sodium: 184mg | Potassium: 127mg | Fiber: 1g | Sugar: 20g