Cinnamon Streusel Muffins

cinnamon streusel muffin with vanilla glaze.

Print Recipe

5 from 3 votes

Prep Time15

Cook Time17

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 307kcal

Author: Amanda Smallwood

Equipment

small mixing bowl
large mixing bowl
large glass measuring cup
measuring cups
measuring spoons
whisk
fork
muffin pan
spatula
large cookie scoop

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. Store the streusel in the refrigerator while you are mixing up the muffin batter.
¼ cup unsalted butter , ⅛ cup sugar, ¼ cup light brown sugar, ½ cup all purpose flour, 1 teaspoon cinnamon

For the Muffin Batter

Preheat oven to 425°. In a small mixing bowl melt the butter. Allow to cool for a few minutes.
½ cup unsalted butter
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.
2 cups all-purpose flour, ⅔ cup granulated sugar, 1.5 teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
In a large measuring cup, combine the cooled butter, sour cream, buttermilk, eggs and vanilla. Whisk until well combined.
½ cup sour cream , ½ cup buttermilk , 2 large eggs, 1.5 teaspoons vanilla
Add the wet ingredients to the dry ingredients. Mix until just combined. Be sure not to overmix.
Gently fold in the cinnamon chips.
½ cup 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.
1 cup confectioners sugar, 1 teaspoon vanilla, 2 tablespoon milk

Notes

Two-temperature bake - bake muffins at 425°F for 5 minutes, then reduce to 375°F (without opening the oven) and bake for another 12-13 minutes. This creates the tall, bakery-style tops.

Every-other-mold-method - arrange the muffin liners and batter in every other cup of a 12-cup muffin tin. This ensures that each muffin is surrounded by heat in the oven and helps the muffins rise taller and bake evenly.

Cinnamon Chips - Hershey's cinnamon chips are a seasonal baking aisle find and available year round on Amazon. If you can't find them, add an extra ½ teaspoon of cinnamon to the muffin batter.

Buttermilk substitute - mix 1 ½ teaspoons of lemon juice or vinegar into the ½ cup of milk and use in place of the buttermilk

Nutrition