Moist Homemade Cinnamon Streusel Muffins
Cinnamon streusel muffins 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. Makes 6 jumbo muffins.
Servings: 6 Jumbo
Calories: 796kcal
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
Serving: 1serving | Calories: 796kcal | Carbohydrates: 134g | Protein: 11g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 92mg | Sodium: 667mg | Potassium: 272mg | Fiber: 3g | Sugar: 81g | Vitamin A: 438IU | Vitamin C: 0.2mg | Calcium: 267mg | Iron: 4mg
