Our Cinnamon Streusel Muffins will remind you of your favorite homemade coffee cake all wrapped up in a handheld little package. Made with sour cream, buttermilk and the most perfect crumbly streusel topping, this muffin recipe is sure to be one of the best muffins you will ever make. Fluffy vanilla muffins are topped with streusel, filled with sweet cinnamon chips and a ribbon of cinnamon and sugar runs through the middle of each muffin. What could be more perfect?
These muffins are delicious as an afternoon snack or perfect for a lazy Sunday morning at home while you enjoy that extra cup of coffee. If you're a fan of muffins covered with sweet, cinnamon streusel, be sure to check out our Nutella Muffins or our Blueberry and White Chocolate Muffins.
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❤️ Why You'll Love This Recipe
- filled with cinnamon goodness - cinnamon streusel on the top, cinnamon chips and a ribbon of cinnamon swirl in the center of the muffin
- a pillowy soft muffin with the perfect amount of sweet, buttery streusel on the top of each muffin
- muffins bake more quickly than an entire coffee cake so you can have sweet, cinnamon yumminess in your belly more quickly
- this easy recipe is made with simple ingredients and has a ton of cinnamon flavor
🍫 Ingredients
- unsalted butter - adds moisture and flavor to the muffin batter
- sour cream - adds additional flavor and moisture to the muffin batter
- cinnamon chips - Hershey makes cinnamon chips that add a nice little sweet bite of cinnamon to the base of the muffin
- buttermilk - guarantees moist muffins with delicious flavor - if you don't have fresh buttermilk in the refrigerator, check out our buttermilk substitutions below.
🍒 Substitutions
Sour Cream - you can replace the sour cream with your favorite vanilla or plain greek yogurt
🥛Substitutions for Buttermilk
Buttermilk Powder - available in your local grocery store or online, simply follow the instructions on the can to make your own buttermilk at home.
Milk and Lemon Juice or Vinegar - combine 1.5 teaspoons lemon juice or white vinegar with ½ cup of milk. Whisk until well combined and use in place of buttermilk in the muffin recipe.
🍋 Variations
Gluten Free - swap out the all purpose flour for your favorite gluten free flour blend - I've had good luck with both Bob's Red Mill 1 for 1 and King Arthur Measure for Measure.
Add Nuts - mix in ½ cup of your favorite nuts - you can use pecans, walnuts or hazelnuts. Be sure to toast the nuts at 290° for 10 minutes before adding to the muffin batter.
🥣 Instructions
Be sure to see the recipe card for the full list of ingredients and detailed recipe instructions.
Combine the softened butter, flour, sugars and cinnamon. Mix with a fork until crumbly and well combined. Save for when you are putting the muffin batter together.
Combine dry ingredients in a large mixing bowl. Whisk to combine.
In a large measuring cup, combine the liquid ingredients and whisk until well combined.
Mix the wet ingredients into the dry ingredients. Gently fold until just combined. Fold in the cinnamon chips.
Fill each muffin cup ½ way with the batter. Top with one teaspoon of the crumb topping.
Cover the streusel mix with an additional scoop of muffin batter.
Add a teaspoon of the sweet streusel topping to the top of each muffin. Gently press the streusel into the top of each muffin so that it sticks.
Bake muffins at 425° for five minutes. Lower the oven temperature to 375° and bake muffins for an additional 12-13 minutes. Remove muffins from the oven and allow to cook slightly before serving. Drizzle muffins with the vanilla glaze and enjoy.
Hint: Bake in Every Other Mold - When making in a 12 cup muffin tin, arrange the cupcake liners in every other mold. This allows the heat to wrap evenly around each muffin guaranteeing even baking for all of the muffins in the muffin tin. See Step - for a picture of what this looks like.
🤓 Expert Tips
Use a Cookie Scoop - using a cookie scoop makes it super easy to add the layers of the cinnamon streusel muffins to the baking pan. I actually like to use two for this batch of muffins, one for the muffin batter and another for the streusel mixture.
Bake Muffins at a Higher Temperature for First Five Minutes - baking the muffins at 425° for the first five minutes of baking helps to create muffins that have nice height and are light and fluffy on the inside.
📦 Storage
Store muffins in an airtight container at room temperature for 2-3 days.
⭐️ Recipe FAQs About
A streusel topping has sugar and a decent amount of flour in it. This creates a sweet, crumbly topping for the muffins. A crumb topping has more sugar and less flour, creating a more crumbly topping for baked goods.
Your streusel topping may not be crumbly because your butter was melted/too warm or you didn't mix the topping well enough to distribute the butter. To make sure that you have crumbly streusel topping, work room temperature butter into the dry ingredients with two forks until the topping looks crumbly and no large chunks of butter remain.
Related Muffin Recipes
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Cinnamon Streusel Muffins
Ingredients
For the Streusel (you'll use this for the middle of the muffins and for the crumbly topping)
- ¼ cup unsalted butter at room temperature
- ⅛ cup sugar
- ¼ cup light brown sugar
- ½ cup all purpose flour
- 1 teaspoon cinnamon
For the Muffins
- ½ cup unsalted butter melted and cooled
- 2 cups all-purpose flour
- ⅔ cup granulated sugar
- 1.5 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream at room temperature
- ½ cup buttermilk at room temperature
- 2 large eggs at room temperature
- 1.5 teaspoons vanilla
- ½ cup cinnamon chips
For the Vanilla Glaze
- 1 cup confectioners sugar
- 1 teaspoon vanilla
- 2 tablespoon milk
Instructions
For the Streusel (you'll use this for the middle of the muffins and for the crumbly topping)
- Combine the softened butter, flour, sugars and cinnamon Mix with a fork until crumbly and well combined. Save for when you are putting the muffin batter together.
For the Muffin Batter
- Preheat oven to 425°. In a small mixing bowl melt the butter. Allow to cool for a few minutes.
- Line your muffin pan (12 cups) with cupcake wrappers.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda and salt. Whisk to combine.
- In a large measuring cup, combine the cooled butter, sour cream, buttermilk, eggs and vanilla. Whisk until well combined.
- Add the wet ingredients to the dry ingredients. Mix until just combined. Be sure not to overmix.
- Gently fold in the cinnamon chips.
- Use a large cookie scoop to add batter to the muffin pan. Fill each muffin cup half way.
- Place a teaspoon of the streusel on the first scoop of muffin batter. Top with another scoop of batter.
- Place a spoonful of streusel topping on the top of each muffin. Press down just a little bit so that the streusel sticks to the batter.
- Bake muffins at 425° for 5 minutes. Lower the temperature to 375° and bake for an additional 16-18 minutes or until the edges are golden brown and the middles are baked through.
- Remove muffins from the oven and allow the muffins to cool.
For the Vanilla Glaze
- Combine the powdered sugar, vanilla and milk in a measuring cup. Whisk until smooth. Drizzle vanilla glaze over muffins and enjoy.
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