Best Cinnamon Streusel Muffins Recipe (Easy & Moist!)

These Cinnamon Streusel Muffins are incredibly moist and fluffy vanilla muffins swirled with a sweet cinnamon ribbon and topped with a generous, buttery brown sugar crumble that tastes just like classic coffee cake in a convenient muffin form. I adore baking a batch of these on a chilly morning with a hot cup of tea; they always bring back happy memories of lazy weekend breakfasts. They are surprisingly simple to whip up and yield twelve perfect treats ready in under an hour.

Why You Will Adore These Cozy Cinnamon Crumble Muffins

I have always had a soft spot for anything resembling coffee cake. There is something incredibly comforting about a tender cake topped with a sweet, crunchy crumble. My recipe collection includes favorites like a rustic apple crumble cake or tender gingerbread muffins, and these cinnamon crumble muffins are a wonderful addition. If you find joy in decadent morning pastries or simply appreciate a delightful crumb cake paired with your morning beverage, this recipe is definitely for you. I find so much to love about this cozy cinnamon muffin recipe.

They offer beautiful layers of flavors and textures. From the soft, fluffy base of the vanilla muffin to the sweet, spiced ribbon of cinnamon swirl hidden inside, and finally the delightful crunch of the spiced streusel topping, these muffins truly awaken your senses with each bite.

They are easy to prepare, bake, and enjoy. These homemade cinnamon streusel muffins taste like something you might find at a local bakery, yet they are remarkably straightforward to make at home. Since they bake in significantly less time than a full coffee cake, you can satisfy that craving quickly.

These muffins feel perfectly cozy and are ideal for cooler days. I find there is nothing quite as satisfying as enjoying a warm, streusel topped muffin on a crisp autumn morning. These buttery, cinnamon packed crumble muffins have a way of warming you up from the inside out.

Essential Ingredients for Your Cinnamon Muffins

Creating these easy cinnamon streusel muffins requires just a few basic ingredients. Chances are you already have most of them waiting in your pantry and fridge. Using quality ingredients makes a difference, especially with basics like flour and butter.

For the Crumb Topping

You will need all purpose flour, light brown sugar, ground cinnamon, and cold, cubed unsalted butter. This simple combination creates the perfect buttery, spiced crumble. Make sure the butter is truly cold when you cut it in.

For the Cinnamon Swirl Filling

Gather light brown sugar and ground cinnamon. This quick mixture creates that lovely ribbon of spice running through the center of the muffin, essential for that coffee cake flavor.

For the Vanilla Muffin Batter

You will need all purpose flour, baking powder, salt, unsalted butter softened to room temperature, granulated sugar, two large eggs also at room temperature, vanilla extract, sour cream at room temperature, and milk at room temperature. Bringing your cold ingredients to room temperature ensures everything creams and mixes together beautifully for a tender crumb.

Ideas for Simple Swaps

These cinnamon muffins with crumb topping are as delightful to make as they are to eat. Here are a few straightforward substitutions you might consider for these muffins.

For the all purpose flour you can substitute a good quality 1 to 1 gluten free flour blend if you need a gluten free option. I have had success with blends specifically designed for baking.

Regarding the brown sugar, this recipe calls for light brown sugar. However, dark brown sugar will also work well and add a slightly deeper molasses flavor. While granulated white sugar or raw sugars like turbinado can be used in the streusel topping, be prepared for the texture of the crumble to be noticeably more crisp and less tender.

Ground cinnamon provides that signature sweet warming spice giving these buttery cinnamon sugar muffins their classic coffee cake taste. If you find yourself without ground cinnamon, you can successfully use other warming spice blends like pumpkin pie spice, chai spice, or apple pie spice.

Sour cream is a standard ingredient often found in classic coffee cake recipes because it adds incredible moisture and richness. A thick, plain Greek yogurt works very well as a substitute if you do not have sour cream on hand.

How to Make These Wonderful Cinnamon Streusel Muffins

Making this homemade cinnamon streusel muffin recipe involves a few easy steps from start to finish. The great news is they are completed in about half the time a traditional coffee cake would take. Here is how I like to make them to get that perfect texture and flavor.

First, prepare the streusel topping and the cinnamon filling. In a medium bowl, whisk together the flour, brown sugar, and ground cinnamon that you set aside for the crumble topping. Now, use your fingertips, a fork, or a pastry blender to work in the cold butter cubes until the mixture looks like coarse sand. It is okay to have a few larger crumbs mixed in, but the majority should be smaller, finer pieces. Place this bowl in the refrigerator to chill while you prepare the muffin batter. In a separate small bowl, whisk the brown sugar and ground cinnamon together until they are completely combined. This is your cinnamon swirl filling.

Next, combine the dry ingredients for the muffins. In a medium bowl, whisk the all purpose flour, baking powder, and salt together thoroughly until they are well combined. This ensures the leavening is evenly distributed.

Now, cream the butter and sugar. In a large mixing bowl, using an electric mixer, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. This usually takes about 2 to 3 minutes, depending on your mixer. Remember to stop and scrape down the sides and bottom of the bowl occasionally to ensure everything is evenly mixed.

After creaming, add the wet ingredients. With your mixer running on a low speed, beat in the eggs one at a time, mixing just until each is incorporated before adding the next. Then add the room temperature sour cream and vanilla extract. Mix these in on low speed until they are just combined. Do not be alarmed if the batter looks a little separated or slightly grainy at this stage; it is perfectly normal and will come together later.

Gently incorporate the dry ingredients and the milk. This step is done alternately. You will start and end with the dry ingredients. Add about one third of the dry mixture to the wet ingredients and mix on the lowest speed or with a flexible spatula until just barely combined. Then add about half of the milk and mix until just incorporated. Repeat this process, adding another third of the dry ingredients, then the remaining milk, and finally the last of the dry ingredients. Mix only until you no longer see streaks of dry flour. Overmixing can lead to tough muffins, so be very gentle here.

Allow the muffin batter to rest. This is a step I highly recommend and one that makes a big difference. Let the prepared muffin batter rest at room temperature for about 20 to 30 minutes. This resting time gives the flour a chance to absorb the liquid fully and thicken slightly, which helps promote a better rise and creates those lovely domed tops you find on bakery style muffins. While the batter is resting, preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius). Line a standard 12 cup muffin pan with paper liners.

Now it is time to assemble the muffins. Spoon a generous tablespoon of the muffin batter into the bottom of each lined muffin cup. Next, add a heaping teaspoon of the cinnamon filling right on top of the batter in the center of each cup. Then, spoon another tablespoon of muffin batter over the filling in each cup, covering it up.

Finally, add the streusel topping and bake. Sprinkle a generous tablespoon of the chilled cinnamon streusel topping over the top of each muffin in the pan. Gently press the streusel down slightly onto the batter so it adheres well.

Place the assembled muffin pan in the preheated oven at 400 degrees Fahrenheit (204 degrees Celsius) and bake for 10 minutes. This initial high heat helps the muffins rise quickly and set their tops. Without opening the oven door, reduce the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius) and continue baking for an additional 5 to 10 minutes. The muffins are done when a toothpick inserted into the center of one comes out with only a few moist crumbs attached. Start checking around the 5 minute mark and continue checking every couple of minutes if needed to avoid overbaking.

Once baked, allow the muffins to cool. Let the muffins cool in the hot muffin pan for about 10 minutes. This allows them to finish setting up gently. After 10 minutes, carefully transfer the muffins from the pan to a wire rack to cool completely. This prevents the bottoms from becoming soggy.

Take a big bite and enjoy your wonderfully cozy coffee cake muffin. They are truly best enjoyed warm.

Preparing These Muffins in Advance and Storage Guidelines

These cozy streusel topped muffins are wonderful fresh from the oven, but parts of them can easily be prepared ahead of time, which is incredibly convenient.

To make ahead, simply prepare the cinnamon streusel topping and the brown sugar cinnamon filling exactly according to the recipe instructions. Place each prepared mixture in separate airtight storage containers. You can then refrigerate them until you are ready to mix and bake the muffin batter. This step can save you a little time on baking day.

For storing leftover cinnamon crumble muffins after baking, allow them to cool completely first. Then place the cooled muffins in an airtight container. They will stay wonderfully moist and fresh at room temperature for up to 5 days.

If you would like to freeze baked cinnamon streusel muffins, make sure they are entirely cooled down to room temperature before you begin. Individually wrap each muffin snugly in plastic wrap. Once wrapped, place all the wrapped muffins into a single freezer safe ziplock bag or another airtight container specifically designed for freezing. They can be stored in the freezer for up to 2 months.

To thaw frozen muffins, I find the easiest and most delicious way is to simply let them sit out at room temperature for at least two hours. This allows them to gently come back to room temperature. You can enjoy them as is, or if you want that fresh from the oven warmth, you can microwave a muffin for about 20 to 30 seconds.

My Best Baking Tips for Perfect Cinnamon Streusel Muffins

Getting that perfect bakery style muffin is easy with a few simple tips I have learned over the years. These little details can make a big difference in the final result of your cinnamon crumble muffins.

Make sure you cube your cold butter into small, uniform pieces before you incorporate it into the streusel topping mixture. Work the butter into the dry ingredients until the texture resembles wet sand. It is good to have some larger pea sized crumbs mixed in, but the bulk should be finer. Remember to store that streusel topping in the fridge until it is time to sprinkle it onto the muffins. Keeping it cold helps create that delightful crumble texture when baked.

Bringing your cold ingredients like butter, eggs, sour cream, and milk to room temperature is really important. This allows all the ingredients to mix together much more evenly. When everything is at the same temperature, it requires less mixing overall. Less mixing means a softer, fluffier, and more moist muffin texture.

Measuring your flour correctly is crucial for successful baking. I highly recommend using a food scale whenever possible for dry ingredients like flour. Not only does it mean fewer dishes to wash, but more importantly, it ensures you get a perfectly measured amount every single time. Using too much flour is a common mistake that can cause these buttery cinnamon sugar muffins to turn out dry and crumbly instead of tender.

Avoid overmixing the muffin batter, especially after you have added the dry ingredients. I always use the lowest speed setting on my electric mixer for this final step or even stir the dry ingredients in by hand with a flexible spatula. You only need to mix until the streaks of dry flour just disappear. A few small lumps are fine and preferable to an overmixed batter.

Allowing the muffin batter to rest for about 20 to 30 minutes (or even up to an hour) is a little trick I use to help get those beautiful domed tops you see on muffins from your favorite bakery. Resting gives the flour time to fully hydrate and absorb the liquid. The batter thickens slightly during this time. When the muffins bake, the slightly thicker batter has more structure to support a taller rise, resulting in those lovely, high tops. You can skip this step if you prefer a more classic, flatter muffin top, but I think the rest is worth it.

For the most intense cinnamon sugar flavor, do not skip the cinnamon sugar filling in the middle. If you are a true coffee cake enthusiast, you know that ribbon of cinnamon swirl through the center is absolutely essential. These cinnamon swirl muffins are no exception to that rule. This step adds another layer of deliciousness. Of course, you can omit this layer if you prefer a purely buttery vanilla muffin base.

If you want to enjoy the best tasting muffins the next day, a quick trick is to give them that “fresh from the oven” taste again. Simply microwave a muffin for about 20 to 30 seconds. It warms the flavors and softens the texture beautifully, making it taste almost like it was just baked. Enjoy it immediately for the best experience.

Frequently Asked Questions About Cinnamon Streusel Muffins

Here are answers to some common questions you might have when making these delicious cinnamon streusel muffins.

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