These easy, homemade fluffy cinnamon streusel muffins taste just like coffee cake in muffin form! A moist vanilla muffin batter is topped with brown sugar cinnamon streusel with cinnamon swirls in the center of the batter.
Hosting a generous amount of cinnamon sugar spice, these cinnamon crumble muffins have the perfect fall flavors to pair with your favorite coffee or tea. With extra-high muffin tops, these bakery style muffins are the perfect quick option for a weekday or weekend breakfast treat.
These cinnamon streusel muffins are the best addition to breakfast, brunch, and the easiest to-go option! Muffins are so versatile and can be made with so many different flavors, fruits, mix ins, and toppings to suit your taste buds. For more bakery style muffins, try:
- Cinnamon Apple Crumble Muffins with Oats
- Bakery Style Pistachio Muffins
- Pumpkin Sour Cream Muffins
- Double Chocolate Banana Muffins
- Easy Jumbo Blueberry Muffins (Bakery Style)
- Banana Blueberry Oatmeal Muffins
- Butter Rum Muffins
- Classic All Bran Muffins with Buttermilk
- Fluffy Bakery Style Banana Muffins
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Why You'll Love This Recipe
Large muffin tops - is there anything better than a tall muffin top? Especially when it has chewy, crunchy cinnamon crumbles on top. I love to rip off the top and add a slather of salted butter to the underside. Talk about a treat!
Cinnamon crumb cake flavor - These muffins taste like a cinnamon coffee cake, just in a different form. The buttery vanilla cake is the perfect base for the cinnamon-packed sugar crumbles.
Fall flavors - cinnamon is the ultimate flavor of fall. Pair it with the caramelized notes in the brown sugar and you have yourself the perfect cozy fall breakfast.
Ingredients
- All-purpose flour. Used as the base of the muffin batter, and also needed to create the streusel crumbles.
- Milk. Whole milk (at room temperature) should be used, as the muffins need as much fat as possible to remain moist.
- Sour cream. This should also be a full fat variety at room temperature.
- Oil. Any neutral oil such as canola, vegetable, or sunflower oil can be used.
- Sugars. Granulated sugar is incorporated into the muffin batter, and brown sugar is used in the cinnamon crumble topping.
- Unsalted butter. Used in melted form in both the batter and crumble.
- Baking powder & baking soda. The combination of these ingredients are crucial to achieving the high, bakery style muffin tops.
- Cinnamon. Quite a lot of ground cinnamon is needed in the streusel topping to really emphasize that cinnamon swirl muffin flavor!
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Add ½ cup oats to the streusel topping.
- Add ¼ cup chopped pecans to the streusel.
- Add up to ⅔ cup of blueberries or diced apples to the muffin batter.
- Incorporate ½ cup raisins for cinnamon raisin muffin.
- Use sour cream, greek yogurt, buttermilk, or kefir (all full fat options).
- Make the muffins regular, jumbo, or mini, adjusting the bake time until a toothpick inserted into the center comes out with no wet batter.
- Drizzle over vanilla glaze for extra sweet version (1 cup powdered sugar, ½ teaspoon vanilla, 2-4 tablespoons milk).
How to Make This Recipe
One: Combine the ingredients for the cinnamon muffin crumble topping with a fork until small and medium crumbles form.
Two: Whisk together the dry ingredients in a separate bowl.
Three: In a large mixing bowl, whisk together the butter, oil, sugar, vanilla and eggs until combined.
Four: Add the sour cream and milk and whisk until incorporated.
Five: Combine the wet and dry ingredients and fold together with a rubber spatula. It's ok for small lumps to remain.
Six: Grease the muffin wells or add liners, then fill halfway with batter.
Seven: Add half of the streusel to the batter.
Eight: Top the streusel with the remaining batter, going the whole way to the top.
Nine: Add the remaining streusel, trying to keep as much as possible on the batter.
Ten: Bake according to recipe instructions, cool in the pan for 5 minutes, then remove to a wire rack to finishing cooling.
Expert Tips
- Use room temperature dairy and eggs.
- Use a digital scale to measure the flour - or utilize fluff, scoop, and level method if using measuring cups. Too much flour leads to dry, stogy muffins.
- Only mix the batter until the dry ingredients are just incorporated. Over mixing causes gummy, dense muffins. Some lumps are perfectly ok!
- Alternate openings across two muffin tins for best heat circulation and highest muffin tops (as pictured in the step-by-step pictures above).
- Fill the muffin cups to the very top with batter for perfect bakery style muffins.
- Be sure the oven is completely preheated and very hot before adding the muffins.
Recipe FAQs
This could either be because too much flour was added (I always recommend using a digital scale) or the muffins were over-baked.
A mix of fat, sugar, flour, and oats or other mix ins like nuts. They get combined until a crumbly mixture forms, then bake into a chewy and slightly crispy crumble topping.
Storage
Store the muffins in an airtight storage container for up to three days. I recommend reheating them for 15-20 seconds in the microwave with a slather of salted butter!
The cinnamon streusel muffins can also be frozen in a zip top bag (remove all air) for up to two months. Thaw completely at room temperature.
The muffins can also be refreshed in a 400℉ oven for 5 minutes if the tops have become soggy.
More Streusel Recipes You'll Love
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📖Recipe
Cinnamon Streusel Muffins
Equipment
- 6-hole jumbo muffin tin OR 12-hole standard muffin tin
- Whisk
- Rubber spatula
- Ice cream scoop optional
- Cupcake liners optional
Ingredients
Streusel
- ½ cup unsalted butter melted
- ¾ cup brown sugar light or dark, packed
- 1 cup all-purpose flour
- 2 tablespoons ground cinnamon
- ⅛ teaspoon kosher salt
Muffin
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
- ⅓ cup unsalted butter melted
- ½ cup vegetable oil
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs room temperature
- ⅓ cup sour cream room temperature
- 1 cup whole milk room temperature
Instructions
- Preheat the oven to 425℉ and line a 6-hole jumbo muffin tin with liners or a 12-hole standard muffin tin with liners. Alternatively, grease the wells generously with butter or baking spray.
- In a bowl, add the melted butter, brown sugar, flour, cinnamon and salt and mix together with a fork until crumbles form.½ cup unsalted butter, ¾ cup brown sugar, 1 cup all-purpose flour, 2 tablespoons ground cinnamon, ⅛ teaspoon kosher salt
- Whisk together the flour, baking powder, baking soda, cinnamon and salt in a large mixing bowl and set aside.3 cups all-purpose flour, 3 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon kosher salt
- In another bowl, whisk together the melted butter, vegetable oil, sugar, vanilla and eggs until thoroughly combined. Then, whisk vigorously for about 30 seconds.⅓ cup unsalted butter, ½ cup vegetable oil, 1 cup granulated sugar, 1 tablespoon vanilla extract, 2 large eggs
- Add the sour cream and milk and whisk until incorporated.⅓ cup sour cream, 1 cup whole milk
- Add the wet ingredients to the dry ingredients and use a rubber spatula or wooden spoon to combine the two until just combined (be sure to scoop down to the bottom where the dry bits will fall).
- To assemble, fill each muffin cup halfway with batter, then distribute half the streusel on top. Top with more batter until the muffin cup is full. Sprinkle the remaining crumble topping over each muffin.
- Bake for 5 minutes, then reduce the oven temperature to 350℉. For regular muffins, continue baking for an additional 10-13 minutes. For jumbo muffins, continue baking for an additional 22-24 minutes.
- Cool in the pan for 5 minutes, then remove to a wire rack to cool for another 5-10 minutes before enjoying.
Notes
- Use a digital scale to measure the flour - or utilize fluff, scoop, and level method if using measuring cups. Too much flour leads to dry, stogy muffins.
- If you have two muffin tins, only fill six of the wells, leaving a space open next to each (as shown in the step-by-step pictures). This allows more heat to circulate and create a taller muffin.
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