Cinnamon streusel muffins are a classic treat that everyone should have in their baking arsenal. They are the perfect combination of a soft and fluffy muffin base with a layer of cinnamon sugar goodness in the center of the muffin and a crunchy, sweet streusel topping.
Bakery-style muffins like this one make for great on-the-go weekday breakfasts or for wake-up-late on the weekend brunch!
Try Cinnamon Sugar Donut Muffins, super popular Double Chocolate Chip Muffins, and Banana Chocolate Chip Muffins, too. If you are making round brunch, make ready-in-30-minutes Flaky 2-ingredient Self-rising Flour Biscuits.
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Why you'll love this recipe for cinnamon muffins with streusel topping
The aroma of spices and sugar that fills the kitchen while these cinnamon muffins with streusel topping bake is enough to make anyone's mouth water. Whether you're enjoying them for breakfast, as a mid-day snack, or with a cup of coffee in the evening, this easy recipe is always a crowd-pleaser.
Muffins make the perfect easy breakfast for when you're in a hurry! And if you want a muffin that will give you an extra boost, Whole Wheat Coffee Muffins are absolutely perfect. Moist Blueberry Muffins with Sour Cream make 6 jumbo, ultra-moist muffins, and can be made using fresh or frozen blueberries.
Learn all the best tips for How to Store Muffins so you can enjoy your muffins for as long as possible.
Here are more reasons to love this Homemade cinnamon streusel muffins recipe:
- These delicious muffins make a great grab and go breakfast for those busy mornings when you don't have the time to make a full meal or to stop by your local coffee shops for breakfast
- Not only are these moist muffins delicious, but they also fill your whole home with the sweet and cinnamony scent of coffee cake!
- Homemade cinnamon streusel muffins are easy to make and just as good as those you can get at a bakery. So you can know exactly what goes into them, and save some money too!
Love cinnamon sugar? Try Crispy Cinnamon Sugar Oven-Baked Churros!
Ingredients & substitutions for these tasty muffins
- All purpose flour
- Baking Powder
- Salt
- Ground cinnamon
- Vegetable oil: substitute with another neutral oil such as canola oil or grapeseed oil. Do not substitute with olive oil; The flavor of olive oil is strong and will affect the flavor of your muffins
- Brown Sugar: you'll need brown sugar for the muffins as well as the streusel topping and filling. Light or dark brown sugar work well here
- Eggs: it is best to allow your eggs to come to room temperature by removing them from the fridge about 30 minutes before baking. This will make it easier to incorporate them with the recipe of your ingredients
- Vanilla extract: you will use vanilla extract in both the muffins and the glaze. Be sure to use pure vanilla extract, not imitation vanilla, for the best flavor
- Milk: I recommend using whole milk for a nice and fluffy texture. Low-fat milk or skim milk will not give you the same results
- Sour cream or plain Greek yogurt: sour cream or greek yogurt is important for adding moisture to your muffins. It is best to use full fat to get the right texture.
- Butter: both the filling and streusel topping include butter. Be sure the butter is at room temperature for the streusel, as it will be easier to crumble. Use unsalted butter so that you can control the salt content
- Rolled oats: oats give your sweet cinnamon streusel topping the perfect texture. I recommend rolled oats for a perfect crumble
- Confectioner's sugar: you will need confectioner's sugar, or powdered sugar, to make the glaze for your muffins. If your sugar is clumpy, you may want to sift it so that your glaze has a smooth texture
How to make cinnamon streusel muffins recipe
Step 1
In a small bowl, mix together filling ingredients and set aside. In a separate bowl, add the streusel ingredients. With clean hands, mix together, squeezing to form clumps until all ingredients are incorporated in clumps. Set aside until ready to top the muffins
Step 2
Preheat the oven to 425ºF. Line a 6-cup jumbo muffin pan with liners or spray with nonstick spray and set aside. If making standard sized muffins, line a 12-cup muffin tin with paper cupcake liners or spray with nonstick cooking spray. Set aside.
Step 3
In a large mixing bowl, whisk together dry ingredients including flour, baking powder, and salt. Set aside.
Step 4
In a separate large bowl or medium bowl, mix together with a wooden spoon the vegetable oil, brown sugar, eggs, milk and sour cream. Stir until well incorporated.
Step 5
Gently fold the dry ingredient mixture into the wet ingredients until no dry spots of flour are left.
Step 6
If using a jumbo muffin tin, add ¼ cup muffin batter to the bottom of each muffin cup. If using a standard muffin tin, add 2 tablespoons of muffin batter to the muffin cups. Add 2 teaspoons of the filling for jumbo, 1 teaspoon for standard
Step 7
Top with ¼ cup more muffin batter (2 tablespoons for standard). Sprinkle muffin batter generously with crumb topping, dividing it evenly among the tops of the muffins.
Step 8
Bake for 5 minutes at 425ºF, then lower the oven temperature down to 350ºF for another 15 minutes for standard muffins and 18-20 minutes for jumbo, or until a toothpick inserted into the center of the center muffin comes out clean and the tops are golden brown.
Step 9
Allow to cool in muffin tins for 10 minutes, then transfer to a wire rack to cool completely.
Step 10
In a small bowl, mix glaze ingredients together and drizzle on top prior to serving.
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FAQs
How to store cinnamon streusel muffins?
Muffins can be stored at room temperature in an airtight container for 2-3 days. Store in the fridge for up to one week.
Can you freeze cinnamon streusel muffins?
These muffins also freeze well! Wrap individual muffins in plastic wrap then place in a freezer safe bag to store in the freezer for up to 3 months. Defrost at room temperature or warm in the microwave at 50% power for 30-60 seconds.
How to reheat muffins in the air fryer?
There is nothing like warm cinnamon swirl muffins that taste like they're fresh from the oven! If you have an air fryer, you can reheat your muffins to achieve that freshly baked texture.
Preheat your air fryer to 350 degrees F and reheat the muffins for 2-5 minutes. Total time will depend on if the muffins were at room temperature, refrigerated or frozen.
FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!
More muffin recipes
Banana Chocolate Muffins
These homemade, bakery-style banana chocolate muffins are perfectly domed and moist! A great go-to recipe for when you have ripe bananas to use up!
Cinnamon Sugar Donut Muffins
Dipped in melted butter and coated with a sweet cinnamon sugar, these perfectly fluffy muffins have all of the flavor of donuts with the ease of a muffin!
Bakery-Style Double Chocolate Chip Muffins Recipe
Indulge in these delicious double chocolate chip muffins without leaving home! With a crunchy top and perfectly moist and chocolatey center, these are sure to be a new favorite!
Paleo Apple Muffins
These almond flour-based muffins are incredibly easy to make and don't require much prep time. Plus you don't even need a stand mixer! Add some pecans or walnuts for some more texture and extra protein!
Bakery-Style Chocolate Chip Muffins
Make this bakery classic at home with this easy recipe! The perfect accompaniment to your morning cup of coffee for a breakfast you'll look forward to!
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Equipment
Ingredients
Filling
- 3 tablespoons butter melted
- ½ cup brown sugar packed
- 2 teaspoons ground cinnamon
Streusel Topping
- ¼ cup rolled oats old-fashioned
- ½ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ⅓ cup brown sugar packed
- 3 tablespoons unsalted butter room temperature
Muffins
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ⅓ cup vegetable oil
- 1 cup brown sugar packed
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup whole milk
- ½ cup full-fat sour cream or plain Greek yogurt
Glaze
- ⅔ cup confectioners' sugar
- pinch salt
- 1 tablespoon milk or enough to make a pourable glaze
- 1 teaspoon vanilla extract
Instructions
- In a small bowl, mix together filling ingredients and set aside.3 tablespoons butter, ½ cup brown sugar, 2 teaspoons ground cinnamon
- In a separate bowl, add the streusel ingredients. With clean hands, mix together, squeezing to form clumps until all ingredients are incorporated in clumps. Set aside until ready to top the muffins¼ cup rolled oats, ½ teaspoon ground cinnamon, ⅓ cup brown sugar, 3 tablespoons unsalted butter, ½ cup all-purpose flour
- Preheat the oven to 425ºF. Line a 6-cup jumbo muffin pan with liners or spray with nonstick spray and set aside. If making standard sized muffins, line a 12-cup muffin tin with paper cupcake liners or spray with nonstick cooking spray. Set aside
- In a large mixing bowl, whisk together flour, baking powder, salt and cinnamon. Set aside.2 ½ cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon kosher salt, 2 teaspoons ground cinnamon
- In a separate large bowl, mix together with a wooden spoon the vegetable oil, brown sugar, eggs, milk and sour cream until well incorporated.⅓ cup vegetable oil, 1 cup brown sugar, 2 large eggs, 2 teaspoons vanilla extract, ½ cup whole milk, ½ cup full-fat sour cream
- Gently fold in the dry ingredient mixture until no dry spots of flour are left.
- If using a jumbo muffin tin, add ¼ cup muffin batter to the bottom of each muffin cup. If using a standard muffin tin, add 2 tablespoons of muffin batter. Add 2 teaspoons of the filling for jumbo, 1 teaspoon for standard, then top with ¼ cup more muffin batter (2 tablespoons for standard)
- Sprinkle muffin batter generously with streusel topping, dividing it evenly among the muffins
- Bake for 5 minutes at 425ºF, then lower the oven temperature down to 350ºF for another 15 minutes for standard muffins and 18-20 minutes for jumbo, or until a toothpick inserted into the center of the center muffin comes out clean.
- Allow to cool in muffin tins for 10 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, mix glaze ingredients together and drizzle on top prior to serving⅔ cup confectioners' sugar, pinch salt, 1 tablespoon milk, 1 teaspoon vanilla extract
Video
Notes
- Store muffins at room temperature in an airtight container for up to 3 days. Store in the fridge for up to one week.
- Wrap individual muffins in plastic wrap then place in a freezer safe bag to store in the freezer for up to 3 months. Defrost at room temperature or warm in the microwave at 50% power for 30-60 seconds
- Nutrition facts are for 6 jumbo muffins
Nutrition
Comments
Brenda
Where are the ingredients measurements for the cinnamon strudel muffins
Kimberlee Ho
Hi Brenda, if you scroll down to the bottom of the post, you can see the measurements for the muffins. Or, at the very top of the page, you can click on 'Jump to Recipe' that appears just below the title of the recipe and it'll take you to the full recipe. Hope that helps!
Kim Redlinger
I made these this morning for my physical therapy staff. I accidentally forgot the vanilla in the batter. But with all the flavor in the filling and the streusel topping it wasn’t even missed. I was actually told that it was the best muffin they ever had. I will definitely make these again! …….AND….hopefully remember the vanilla next time! Lol!
Kimberlee Ho
That's fantastic!! Thanks for sharing that the recipe works just as well without the vanilla - that's helpful for other bakers.
Sophia
The batter was kind of thick for me. Is that normal?
Kimberlee Ho
Yes, the batter is thick. If you watch the video in the recipe card towards the bottom of the page, around the 2:40 minute mark you can see how thick the batter is.
Marjorie
Wow and Wow !
Outstanding recipe, made them as gifts for friends.
All are now huge fans!
Amazing taste of cinnamon.
Kimberlee Ho
Homemade gifts are the best gifts! I'm so happy your friends all loved these muffins 😀 .
nurserc
This recipe looks delicious. Can I substitute gluten free flour for regular flour?
Kimberlee Ho
I haven't tried this recipe with gluten free flour so I don't know for sure. Your best bet would be to use a cup-for-cup gluten free flour like Bob's Red Mill or King Arthur Flour.
Robin
I'll try it and let you know! Thanks.