These cinnamon streusel muffins are made with a moist muffin spiced with cinnamon and nutmeg, and topped with crunchy and buttery streusel topping and an easy glaze.
Cinnamon Streusel Muffins are a delightful treat that combines the warm and comforting flavors of cinnamon with a crunchy streusel topping.
These muffins are moist and fluffy, with a hint of sweetness that perfectly complements the aromatic cinnamon.
Whether enjoyed for breakfast or as an afternoon snack, these cinnamon muffins are sure to satisfy your cravings for a delicious baked good.
If you like baking muffins, check out our apple crumble muffins, healthy breakfast muffins, moist banana mini muffins, pistachio muffins, moist vanilla muffins, and our cinnamon roll muffins.
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Why this recipe works
- Streusel topping- these muffins are topped with a delicious and easy one bowl cinnamon streusel topping.
- Moist muffins- These are made with melted butter and greek yogurt which makes these muffins extra moist and tender.
- Grab and go snack- These are perfect to make when you need a quick breakfast or snack to grab and go.
- Time- These come together in under an hour from start to finish and are perfect when you are short on time but want to make a delicious muffin.
- Perfect for add-ins- This is the best muffin base recipe to add many add-ins like chocolate chips, blueberries, crumble topping, etc.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious muffins.
Eggs- you will need eggs for this recipe. Make sure that your eggs are at room temperature.
Flour– we used all purpose flour for this recipe. cake flour will work great as well.
Baking soda and baking powder – baking soda and baking powder help the muffins rise and spread. Make sure that your levelers aren't expired.
Granulated sugar– We like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Milk- Use whole milk for this recipe.
Greek yogurt- you can use either Greek yogurt or sour cream. Get your Greek yogurt to room temperature. Any percent of fat will work for this recipe.
Vanilla extract- Vanilla extract adds extra flavor. For extra vanilla flavor, use vanilla bean extract or an actual vanilla bean!
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Cinnamon- use your favorite brand of ground cinnamon for this. I also added nutmeg for a delicious addition of flavor.
For the streusel topping
Flour– we used all-purpose flour for this recipe, cake flour will work great as well.
Sugar- we used granulated sugar for this recipe. You can use brown sugar as well.
Cinnamon- we love adding cinnamon to the topping.
Pinch of salt- we used kosher salt.
Melted butter- use unsalted butter for this recipe. melt your butter in the microwave or on the stovetop. Melted butter adds to this banana bread lots of moisture.
Instructions
Preheat an oven to 180c (350f) and prep a 12-cup muffin pan with paper liners.
Into a large mixing bowl, add the melted butter, sugar, yogurt, milk, cinnamon, nutmeg, vanilla extract, and kosher salt. Mix with a whisk until the mixture is well combined.
Add the eggs, and mix until well combined.
Add the flour, baking powder, and baking soda, and mix until almost combined. Let the batter sit at room temperature for at least 30 minutes. This step creates the signature domed tops that the best muffins have!
Make the streusel topping
Into a medium mixing bowl, add the flour, brown sugar, kosher salt, and cinnamon, and mix with a whisk.
Add the melted butter and mix until the streusel topping comes together.
Pour the batter into the muffin tins filling almost to the top using an ice cream scooper or a large cookie scooper.
Top the muffins with about 1 ½ tablespoons of the streusel topping and press the streusel topping onto the muffin batter so it sticks and does not fall off while baking.
Bake in a 200c (400f) preheated oven for 5 minutes, and then bake for another 10-12 minutes at 180c (350f) or until a toothpick comes out clean.
Allow the muffins to cool for at least 20 minutes before serving. Top the muffins with a simple two Ingredient glaze and serve!
Expert Tips
- Press the streusel topping on top of the muffins so they won’t fall off while baking.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist muffins and not dense and dry muffins.
- Measure you flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Be patient! I know it's extremely tempting to eat these muffins as they are pulled out of the oven, but let these muffins cool for at least 15 minutes so they will be more firm and won't crumble up.
Faq's
We use all-purpose flour for these muffins. Self-rising flour and cake flour will work great as well.
It is important to allow the muffins to cool in the pan for at least 10 minutes after baking, and then transfer them to a wire rack and allow them to cool completely or eat them warm!
Streusel topping is very easy to make and is made with simple ingredients like flour, melted butter, brown sugar, kosher salt, and cinnamon.
Yes! I love microwaving them for about 30 seconds until they are warm enough. This makes them soft and fresher like they were just baked now!
Your muffins may be dry if you overbaked them. Keep your eye on them while they're baking. Also, you may add too much flour. Make sure you measure your flour correctly.
Storing
These muffins will last for up to 4 days stored in the fridge. Cover the muffins with plastic wrap or foil to prevent them from drying out. These muffins taste amazing for 4 days!
Freezing
Freeze these muffins after they cooled completely in an airtight freezer-friendly container for up to 3 months.
Thaw at room temperature for a few hours or in the fridge overnight.
Substitutions
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Dairy-free- you can make these muffins dairy-free by replacing the butter with vegan butter, the yogurt with vegan yogurt, and the milk with vegan milk of your choice.
Variations
Add-ins- make this recipe your own and add your favorite muffins add-ins: chopped walnuts, chopped pecans, chocolate chunks, chocolate chips, banana slices, chopped fruit, etc.
Toppings- these muffins can be topped with cream cheese frosting, cinnamon buttercream frosting, or maple cream cheese frosting.
Cinnamon sugar middle- add a layer of cinnamon sugar in the middle of the muffins as I did for my coffee cake muffins.
Cream cheese glaze- top these muffins with a delicious cream cheese glaze. Use the recipe from my cinnamon roll muffins.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Muffin pan
- Muffin liners
More cinnamon desserts
Cinnamon Apple Cake- This cinnamon apple cake is moist and buttery with a tender crumb, filled with apples, and a cinnamon swirl topping, and a drizzle of simple glaze.
Cinnamon Bundt Cake- This cinnamon bundt cake is moist, buttery, and has a tender crumb, is made with a cinnamon swirl and topped with cream cheese frosting.
Homemade cinnamon rolls- These homemade cinnamon rolls are soft, gooey, incredibly light, and fluffy. They are filled with a cinnamon filling and are topped with cream cheese glaze.
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If you liked this recipe
📖 Recipe
Moist Cinnamon Streusel Muffins
Ingredients
For the muffins
- ½ cup Butter melted
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- â…” cup Yogurt
- ¾ cup Milk
- 1 ¼ cups Granulated sugar
- 1 teaspoon Cinnamon
- â…“ teaspoon Nutmeg
- 2 Eggs
- 2 ½ cups Flour AP, plain
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
For the streusel topping
- 1 cup Flour AP
- 1 teaspoon Cinnamon
- ½ teaspoon Kosher salt
- ½ cup Brown sugar
- ¼ cup Butter melted
Instructions
- Preheat an oven to 180c (350f) and prep a 12-cup muffin pan with paper liners.
- Into a large mixing bowl, add the melted butter, sugar, yogurt, milk, cinnamon, nutmeg, vanilla extract, and kosher salt. Mix with a whisk until the mixture is well combined.
- Add the eggs, and mix until well combined.
- Add the flour, baking powder, and baking soda, and mix until almost combined. Let the batter sit at room temperature for at least 30 minutes. This step creates the signature domed tops that the best muffins have!
Make the streusel topping
- Into a medium mixing bowl, add the flour, brown sugar, kosher salt, and cinnamon, and mix with a whisk.
- Add the melted butter and mix until the streusel topping comes together.
- Pour the batter into the muffin tins filling almost to the top using an ice cream scooper or a large cookie scooper.
- Top the muffins with about 1 ½ tablespoons of the streusel topping and press the streusel topping onto the muffin batter so it sticks and does not fall off while baking.
- Bake in a 200c (400f) preheated oven for 5 minutes, and then bake for another 10-12 minutes at 180c (350f) or until a toothpick comes out clean.Â
- Allow the muffins to cool for at least 20 minutes before serving. Top the muffins with a simple two Ingredient glaze and serve!
Notes
- Press the streusel topping on top of the muffins so they won’t fall off while baking.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist muffins and not dense and dry muffins.
- Measure you flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Be patient! I know it's extremely tempting to eat these muffins as they are pulled out of the oven, but let these muffins cool for at least 15 minutes so they will be more firm and won't crumble up.
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