Food, Recipes

Cinnamon Streusel Muffins

I grew up eating coffee cake in any form. Muffins, breads, mini-loaves…any way you sliced it, I have always loved it. I recently came across a recipe for cinnamon streusel muffins and decided to give them a try as a weekend baking experiment, which has become one of my favorite past times. There is something so satisfying about baking something from scratch and sharing the joy with others.

These muffins “take the cake,” so to speak. I was struck by how similar the flavor and texture came to my beloved coffee cakes that I enjoyed growing up, only these are slightly fluffier and you get a nice, satisfying crunch from the cinnamon/sugar combo straight from the oven.

These muffins are adapted from a fantastic recipe that I discovered on a website by the name of Broken Oven Baking. They are relatively easy to make and the reward is certainly worth the effort. I basically doubled the muffin size, using a jumbo muffin pan, created layers of streusel throughout, using the topping mixture and substituted just a little cooking spray, in lieu of paper liners.

I recommend using a good, quality butter to yield delicious flavor, as this recipe calls for quite a bit of it. But, everything baked is better with butter, so it sort of goes without saying. Also of note, while baking, the layers of streusel also seep out towards the pan. This creates a magnificent aroma in the kitchen and adds a delicious candied crunch to each bite. Simply glorious. A muffin half pairs beautifully with a little vanilla ice cream for a decadent dessert, as well!

If you decide to go the jumbo muffin route, this recipe yields 6-8 giant muffins, and you will want to bake slightly longer for roughly 22-24 minutes to cook through. Always test before removing. A clean, dry toothpick through the center will tell you they are ready!


Cinnamon Streusel Muffins

Kristen
Fluffy and flavorful muffins reminiscent of old-fashioned coffee cake, layered with crunchy, cinnamon streusel goodness.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 16
Calories 347 kcal

Equipment

  • Muffin Pan(s)
  • Mixing Bowls
  • Measuring Spoons
  • Scale/Measuring Cups
  • Spatula
  • Whisk
  • Hand Mixer optional

Ingredients
  

Cinnamon Streusel

  • 8 tbsp unsalted butter melted
  • 11/2 Cups all-purpose flour
  • 3/4 Cup light brown sugar packed
  • 1 1/2 tbsp ground cinnamon

Muffins

  • 3/4 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
  • 2/3 cup sour cream room temperature
  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup buttermilk *see notes below

Instructions
 

Cinnamon Streusel

  • Mix together the flour, brown sugar, and cinnamon. Melt the butter and stir it into the mixture. Let it sit and dry out while making the batter.

Muffins

  • Preheat oven to 350°F and line a cupcake pan with liners (or spray with oil if you don't have liners).
  • In a large bowl, cream together the butter and sugar until light and fluffy (~3 minutes). Add the eggs, one at a time, followed by the vanilla and sour cream. Mix well.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  • Gently stir half of the dry ingredients into the wet ingredients, then mix in the buttermilk. Add the remaining dry ingredients and mix until only a few flour streaks are visible. The batter will be pretty thick.
  • Pour 1 teaspoon of the cinnamon streusel into the bottom of each cupcake liner. Then, add a tablespoon of muffin batter over the top of it, followed by 2 teaspoons of streusel. Repeat until the muffin liner is about ¾ full. Try to spread the batter out so it's smooth and then finish by covering the tops completely with streusel. (Optional: sprinkle a little turbinado sugar on the tops too!)
  • Bake for 13-18 minutes or until the tops are lightly tan and a toothpick inserted in the center of one comes out clean.
  • Allow the muffins to cool in the pan for 5-10 minutes, and then carefully transfer them to a cooling rack.

Notes

*To make your own buttermilk, mix ¼ cup of milk with ¾ teaspoon of vinegar or lemon juice. Let it sit for a few minutes to curdle.
Store muffins in an airtight container at room temperature for 2-3 days or in the freezer for 1 month.
The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.