Cinnamon Streusel Muffins
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.
Servings: 12 muffins
Calories: 513kcal
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.
Video
Notes
Store the muffins in a sealed container for 2-3 days. Reheat for 15-20 seconds in the microwave for best flavor.
Tips:
- 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.
Nutrition
Calories: 513kcal | Carbohydrates: 66g | Protein: 6g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 301mg | Potassium: 127mg | Fiber: 2g | Sugar: 32g | Vitamin A: 523IU | Vitamin C: 0.1mg | Calcium: 132mg | Iron: 2mg
