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 tsp 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

HOW TO MAKE CINNAMON STREUSEL MUFFINS:

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.
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.
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.
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).
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.
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)

Cinnamon Streusel Muffins

KEY INGREDIENTS AND SUBSTITUTIONS:

KITCHEN EQUIPMENT YOU'LL NEED:

HOW TO MAKE CINNAMON STREUSEL MUFFINS:

HOW TO STORE THESE CINNAMON STREUSEL MUFFINS:

OTHER MUFFIN RECIPES TO TRY: