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    Home » Breakfast & Brunch

    Cinnamon Streusel Muffins

    Published: Apr 19, 2021 » Modified: Jun 8, 2021 by Haley » This post may contain affiliate links

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    Cinnamon Streusel Muffins Long Pin

    These cinnamon streusel muffins are so perfectly tender with just the right amount of cinnamon and a crumbly buttery topping. Delicious with a sprinkle of powdered sugar on top or with a pat of salted butter. Just like a crumb / coffee cake but in mini form!

    KEY INGREDIENTS AND SUBSTITUTIONS:

    • All purpose flour: This is my go-to flour - trusty and yields a delicious result.
    • Granulated sugar: Similar to the flour, my go-to type of sugar to bake with.
    • Baking powder: Gives these a perfect rise. Make sure yours is not expired otherwise the muffins will sink!
      • How to test baking powder to ensure it's not expired: Drop about ½ teaspoon into hot water. If it fizzles, it's good to use! If not, you should replace it.
    • Ground cinnamon: Just the right amount is in this recipe to have a perfectly present cinnamon flavor.
    • Eggs: Large sized eggs is a must - room temp!
    • Butter: I try to always bake with unsalted butter, but if you only have salted that is fine just reduce the amount of added salt.
    • Whole milk: Just the right amount of milk fat to help make the tender muffins. I haven't tried it, but you could likely use 2% or non-fat.
    • Vanilla extract: Another staple in most baking.
    • Light brown sugar: For the streusel topping - I love the texture of using brown sugar.

    KITCHEN EQUIPMENT YOU'LL NEED:

    • Hand or stand mixer with a whisk attachment
    • Medium-sized bowl
    • Measuring cups / spoons / kitchen scale
    • Muffin tin
    • Batter in muffin pan
    • Just finished baking
    • Muffins on a wood board

    HOW TO MAKE CINNAMON STREUSEL MUFFINS:

    1. Cream butter and sugar. In your mixer or with your hand-held mixer, cream together the butter and sugar until light and fluffy on medium speed - 2 or 3 minutes.
    2. Add the liquid ingredients. To the same bowl on medium-low speed, beat in the eggs one at a time, then the milk, and finally the vanilla extract until all combined.
    3. Mix and add the dry ingredients. In a bowl, combine the flour, baking powder, salt, and cinnamon - give it a little mix with a fork or spoon. Then on low speed (so it doesn't poof out everywhere), gradually add the dry into the wet mixture until just combined.
    4. Pour into the muffin tin. Grease and line 9 spaces in your muffin tin and pour the batter evenly in them (about ½ cup in each).
    5. Make the streusel. In a small bowl (can be the same as you used to mix the dry ingredients) add the melted butter, flour, light brown sugar, cinnamon, and salt until combined - it'll be a sandy-like texture that sticks together when you clump some together. Sprinkle evenly across all the 9 muffins, clumping some together as you go.
    6. Bake. Bake the muffins in a 350℉ oven for about 18-22 minutes until golden and a tester comes out clean.

    HOW TO STORE THESE CINNAMON STREUSEL MUFFINS:

    These muffins are best stored at room temperature in an air-tight container for about 4 days. Make sure they're completely cooled before you store them, otherwise they'll get soggy.

    You can also freeze these muffins - wrap tightly in aluminum foil or plastic wrap and store in a freezer bag. Reheat in the microwave about 10-30 seconds (depending on the strength of your microwave)

    OTHER MUFFIN RECIPES TO TRY:

    • Fluffy Chocolate Chip Muffins
    • Blueberry Streusel Muffins with Lemon Glaze
    • Cinnamon streusel muffin on a wood surface cut in half with butter
    • muffins in a tin with butter and a knife
    • Cinnamon Streusel Muffin cut open on a plate with butter
    Print Recipe Pin Recipe

    Cinnamon Streusel Muffins

    These cinnamon streusel muffins are so perfectly tender with just the right amount of cinnamon and a crumbly buttery topping. Delicious with a sprinkle of powdered sugar on top or with a pat of salted butter. Just like a crumb / coffee cake but in mini form!
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    Prep time: 15 mins
    Cook time: 20 mins
    Total time: 35 mins
    Yield: 9 muffins
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    INGREDIENTS 

    For the muffin batter:

    • 2 cups all purpose flour (256g)
    • ½ cup granulated sugar (112g)
    • 1 teaspoon baking powder
    • 1 teaspoon kosher salt
    • 1 ½ teaspoon ground cinnamon
    • 2 large eggs room temp
    • ½ cup unsalted butter, room temp (112g)
    • ¾ cup whole milk (150ml)
    • 1 ½ teaspoon vanilla extract

    For the streusel topping:

    • ½ cup all purpose flour (64g)
    • ¼ cup light brown sugar (48g)
    • ½ teaspoon cinnamon
    • ¼ cup unsalted butter (56g) melted
    • ¼ teaspoon kosher salt

    INSTRUCTIONS

    • Preheat your oven to 350℉.
    • In your mixer or with your hand-held mixer, cream together the butter and sugar until light and fluffy on medium speed - 2 or 3 minutes.
    • To the same bowl on medium-low speed, beat in the eggs one at a time, then the milk, and finally the vanilla extract, until all combined.
    • In a separate bowl, combine the flour, baking powder, salt, and cinnamon - give it a little mix with a fork or spoon. Then on low speed (so it doesn't poof out everywhere), gradually add the dry into the wet mixture until just combined.
    • Grease and line 9 spaces in your muffin tin and pour the batter evenly in them (about ½ cup in each).
    • To make the streusel topping:In a small bowl (can be the same as you used to mix the dry ingredients) add the melted butter, flour, light brown sugar, cinnamon, and salt until combined - it'll be a sandy-like texture that sticks together when you clump some together. Sprinkle evenly across all the 9 muffins, clumping some together as you go.
    • Bake the muffins in a preheated 350℉ oven for about 18-22 minutes until golden and a tester comes out clean. 

    NUTRITION ESTIMATE PER SERVING

    Calories: 358kcal | Carbohydrates: 45g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 397mg | Potassium: 93mg | Fiber: 1g | Sugar: 18g | Vitamin A: 559IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 2mg
    Course: Breakfast
    Cuisine: American
    Keyword: muffin
    Author: Haley
    DID YOU TRY THIS RECIPE?Tag @cozycravings and use #cozycravings

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