Cinnamon Streusel Muffins
These Cinnamon Streusel Muffins are just like the classic coffee cake you know and love, just made into muffins! They’re fluffy and moist cinnamon muffins filled with a rich cinnamon swirl, topped with a quick and easy cinnamon crumble streusel topping. Grab one or two for a wonderfully delicious breakfast, snack or dessert
Equipment
- 1 12-cup Muffin Tin
Ingredients
For the muffins:
- 2 ½ cups all-purpose flour
- 1 cup granulated white sugar
- 2 ¼ teaspoons baking powder
- 2 large eggs
- ¼ cup melted butter
- ¼ cup oil
- ⅓ cup buttermilk
- ⅓ cup sour cream or plain yoghurt
- 1 teaspoon vanilla extract
For the cinnamon swirl:
- ½ cup light brown sugar
- 2 teaspoons ground cinnamon
For the streusel topping:
- ⅔ cup All purpose Flour
- 6 tablespoons white granulated sugar
- 4 tablespoons light brown sugar
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 6 tbsp unsalted Butter melted
Instructions
For the streusel:
- Combine the flour, sugars, pecans, cinnamon, and salt in medium bowl. Drizzle the melted butter over top and stir to combine. The mixture will be clumpy. Set aside.
For the muffins:
- In a small bowl whisk the brown sugar and ground cinnamon together until well combined.
- In a large mixing bowl, whisk together the flour, salt, and baking powder.
- In a separate bowl, whisk the sugar, eggs, buttermilk, oil, melted butter, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined, being careful not to overmix
- Let the muffin batter rest at room temperature for 30 minutes.
- Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with muffin liners or grease the cups.
- Fill each muffin half way with the muffin batter and top with a heaping teaspoon of the prepared cinnamon sugar filling.Cover the filling with another tablespoon of muffin batter.Top each of the muffins with a heaping tablespoon of the cinnamon crumble. Gently press the crumble into the muffins.
- Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 17-19 minutes until the tops are lightly golden brown and centers are set.
Notes
- Don’t Over mix the Batter: Only mix the batter until you see no dry specs of flour. Over mixing will lead to tough muffins.
- Make the Streusel First: Preparing the streusel before the batter saves time and keeps the process smooth.Place each in an airtight storage container and refrigerate until you’re ready to make the muffins. Store any extra streusel in a ziploc bag in the freezer.
- Fill the muffin cups to the brim: For bakery style muffins fill each muffin cavity with reaches the top for a beautifully domed result.
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