Cinnamon Streusel Muffins

When you want something cozy and simple, cinnamon streusel muffins are always a good choice. They give you a soft muffin with a sweet, buttery crumble on top.

You get a muffin that feels like a mix between a quick breakfast and a slice of cinnamon coffee cake.

I started making these muffins when I wanted something easy to share. The warm cinnamon and crumbly topping make them feel special without much extra work.

You can eat them fresh, pack them for a snack, or freeze a batch for later.

Why You Will Love Cinnamon Streusel Muffins

If you like soft cake with a sweet, crumbly topping, these are for you. Cinnamon runs through the batter, filling, and the streusel, so every bite has warm spice.

They’re like a small coffee cake, but you can take them anywhere. That makes them easy to grab for breakfast or dessert.

The texture is light and tender, thanks to sour cream and buttermilk. The streusel topping adds crunch and contrast.

Here’s what makes them stand out:

• Warm spice: Cinnamon in both the muffin and crumble.
• Moist crumb: A soft base that stays tender for days.
• Cinnamon sugar swirl: A layer that adds sweetness in the middle.
• Buttery streusel: A crisp topping for that bakery-style finish.

You can call them cinnamon crumble muffins too. The topping is flexible—add nuts if you want extra crunch.

These muffins freeze well, so you can bake ahead. A quick warm-up brings them right back to life.

How To Make Cinnamon Streusel Muffins

You’ll need pantry staples, a few tools, and a clear process. The key is balancing a moist batter with a crisp streusel topping.

Ingredients

You’ll use a blend of wet and dry ingredients for the right texture. The base comes from all-purpose flour, baking powder, baking soda, and a pinch of salt. These help the muffins rise.

For sweetness and flavor, mix granulated sugar, brown sugar, and a tablespoon of ground cinnamon. The cinnamon gives the batter its warm taste.

A swirl of cinnamon sugar or filling makes the center extra flavorful.

The wet ingredients are melted butter, eggs, vanilla extract, and Greek yogurt or milk. Melted butter keeps the muffins moist, and yogurt or milk adds softness.

You can use sour cream or canola oil if you want, but butter gives the best flavor.

For the streusel topping, combine flour, brown sugar, cinnamon, and melted butter. Some people add oats for crunch. This topping bakes into a crumbly layer on top and in the middle.

Instruments

You don’t need fancy equipment here. A 12-cup muffin pan or muffin tin is essential.

Line it with muffin cups or spray with nonstick spray.

Use a large mixing bowl for the batter and a smaller bowl for the streusel. A whisk blends wet ingredients, and a rubber spatula lets you fold in the dry stuff.

A measuring cup and measuring spoons keep things accurate. If you have a kitchen scale, use it for flour and sugar.

A toothpick checks doneness at the end.

Preheat your oven to a high temp first, then lower it to bake through. Cooling racks help so the muffins don’t steam and turn soggy.

Step-By-Step Instruction

Start with the streusel. Mix melted butter, flour, brown sugar, and cinnamon with a fork until crumbly. Put it in the fridge or freezer while you make the batter.

In a large bowl, whisk melted butter, white sugar, eggs, and vanilla until smooth. Add yogurt or milk and whisk again.

Fold in flour, baking powder, baking soda, salt, and cinnamon. Don’t overmix—stop when the flour streaks disappear.

Spoon a little streusel into each muffin cup. Add a layer of batter, then another sprinkle of streusel for a swirl.

Fill the liners almost to the top with more batter and finish with streusel.

Bake at 425°F (220°C) for 5 minutes to help the tops rise. Lower the oven to 350°F (180°C) and bake for 11–14 minutes, until a toothpick comes out with a few moist crumbs.

Let muffins cool in the tin for 5 minutes, then move them to a rack.

Tips & Tricks

I’ve made these muffins a lot, and a few steps always help. When you follow them, your muffins turn out soft and crumbly on top.

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  Bring ingredients to room temperature. Cold eggs or sour cream can make the batter lumpy. Let them sit out before you start.

  
  
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  Don’t overmix. Stir the dry into the wet just until the flour disappears. Overmixing makes them dense.

  
  
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  Layer the batter. Fill halfway, add cinnamon sugar, then top with more batter and streusel.

  
  
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  Start with a hot oven. Bake at 425°F for 5 minutes, then lower to 350°F. The heat helps them rise.

  
  
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  Try small changes. A pinch of nutmeg or ginger adds depth. You can fold in apples, nuts, or raisins for extra flavor.

  
  
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  Use fresh cinnamon. Old spices lose strength. Replace your cinnamon if it’s been sitting for years.

  
  
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  Rest the batter. Let it sit for 20 minutes before baking. This step gives taller, lighter muffins.

  
  
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  Store carefully. Keep muffins in an airtight container for up to 3 days, or freeze them for quick breakfasts.

  
  

Ingredient Substitute

Sometimes you don’t have every ingredient, and that’s fine. I swap things in this recipe depending on what’s in my pantry.

Here are some substitutes you can try:

• Flour: Use all-purpose or a gluten-free blend if needed.
• Milk: Any milk works—dairy, almond, oat, or whatever’s in the fridge.
• Yogurt: Plain Greek yogurt can replace plant-based yogurt. If you only have sweetened yogurt, reduce the sugar.
• Coconut Oil: Use melted butter or a neutral oil.
• Sugar: Brown sugar gives a deeper flavor, but coconut sugar works too.
• Granola: Use crushed nuts, oats, or a sprinkle of brown sugar mixed with cinnamon.

I like to try these swaps when baking for friends with different needs. It keeps the recipe flexible and easy to enjoy.

What To Serve With Cinnamon Streusel Muffins

When you bake a batch, you’ll want something simple to enjoy with them. I often pair mine with a warm drink, especially in the morning.

A hot cup of coffee or black tea balances the sweetness. A glass of cold milk makes them feel extra comforting.

For a more filling breakfast, add protein or fruit. I like mine with scrambled eggs or Greek yogurt.

Fresh berries or apples work well because their tartness cuts through the rich streusel.

Here are a few easy pairings:

• Hot drinks: coffee, chai latte, or tea
• Cold drinks: milk, iced coffee, or orange juice
• Protein sides: scrambled eggs, yogurt, or cottage cheese
• Fruit options: berries, melon, or apple slices

If you’re serving muffins for brunch, add a fruit salad and some egg bites. Sweet and savory at the table is always nice.

When I pack muffins to go, I slip in a banana or some nuts. It keeps the snack balanced and adds variety.

How To Store Cinnamon Streusel Muffins

When you pull warm muffins from the oven, don’t seal them up right away. Let them cool fully on a wire rack first so steam can escape.

This keeps the crumb tender and the tops from getting soggy.

For short-term storage, room temperature works best. Place the cooled muffins in an airtight container lined with a paper towel.

Add another paper towel on top before sealing the lid. This helps absorb moisture and keeps the streusel from turning sticky.

If you only need to keep them fresh for a day or two, the counter is fine. Avoid the fridge, since cold air makes muffins dry out faster.

For longer storage, freezing is the way to go. Wrap each muffin tightly in plastic wrap, then put them in a freezer-safe bag or container.

They’ll keep their flavor and texture for up to 3 months this way.

When you’re ready to eat one, you can:

• Let it thaw at room temperature for about an hour.
• Warm it in the microwave for 20–30 seconds.
• Reheat in the oven at 350°F for 5–10 minutes to refresh the topping.

With these steps, you’ll always have muffins that taste almost as good as fresh.

Nutritional Value

When you bake or eat a cinnamon streusel muffin, you get a mix of carbs, fat, and protein. It’s sweet and filling.

A medium muffin usually weighs around 110–115 grams.

Here’s what you’ll find in one muffin:

• Calories: about 350–400
• Carbohydrates: around 50 g
• Sugar: close to 25–28 g
• Fat: about 20–24 g
• Protein: roughly 5–7 g
• Sodium: about 250–300 mg

The carbs and sugar give you a quick energy boost. That’s why people grab these muffins for breakfast or a snack.

Fat, often from butter or oil, adds richness. It keeps the muffin moist and tasty.

You get a bit of protein, but not much. If you want more, try adding yogurt, eggs, or some nuts.

Sodium sits at a moderate level, so it’s not super salty. If you watch your sugar, maybe eat a smaller piece or have them less often.