Vanilla muffins topped with a sugar and cinnamon crumble makes these cinnamon streusel muffins the perfect coffee cake-like breakfast to go.
But one of my favorite meals for breakfast is coffee cake. Problem is it isn't the best to carry around, unless you're walking with a big paper towel underneath.
Well that's where these cinnamon streusel muffins come into play. It is actually based on my vanilla muffins, with the addition of the streusel topping. What you get is a light and fluffy muffin with a crunchy/sugary top.
Why This Recipe Works
- Easy - you'll be surprised how easy these muffins are to make. They can be prepped and put in the oven in less than 10 minutes.
- Flavorful - the muffin itself is delicious, but let's be honest, the cinnamon streusel is the star here.
- Make-ahead - you can make a batch of these and then throw in the freezer. Just pull one out when you are short on time.
- Flour - the base of the recipe is all-purpose flour.
- Baking powder/soda - super important as it helps the homemade muffins rise.
- Butter - used for the muffin and streusel. This is a butter-based muffin which means it is a thicker batter and creates a slightly dense but light and buttery crumb.
- Light brown sugar - where the sweetness comes from.
- Sour cream - the acidity reacts with the leaveners and creates a nice rise.
- Cinnamon - it is called cinnamon streusel muffins for a reason.
As with any recipe, you can change up the ingredients if need. Some substitutes include:
- Butter is a go-to of mine lately for fat in baked goods, but coconut oil, vegetable or canola oil also works.
- While I use eggs in these muffins, if you want to make them vegan, you can use chia seeds.
- I use light brown sugar for added sweetener, but granulated sugar or dark brown sugar can be substituted. You can even try maple syrup or honey.
- Sour cream adds extra fat and acidity, but you can also use yogurt or Greek yogurt. Buttermilk works as well.
Please note full ingredient list and instructions can be found in recipe card below.
Mix the dry ingredients in a medium bowl and set aside. Cream together the butter and sugar until combined in another bowl.
Add in the eggs, sour cream, milk and vanilla extract, beating until combined before folding in the dry ingredients.
Add the batter to a prepared muffin pan, making sure the batter goes all the way to the top. Make the streusel topping by mixing together the ingredients until crumbs form.
Add the streusel to the muffins and bake for 5 minutes at 425°F before reducing heat to 350°F and baking for 12-15 minutes or until done.
Cupcakes have more sugar and fat and usually include frosting. Where muffins are generally denser.
Also cupcakes are usually mixed with a stand mixer and muffins are mixed by hand. These muffins start with the mixer but you then fold in the dry ingredients by hand at the end.
Yes. Just make some chia seed eggs. To replace 1 egg, the ratio is 1 tablespoon chia seeds in 2 ½ tablespoon of water.
You can also use the same amount of ground flaxseed. Chia eggs work great in any baking dish as it helps bind everything together just like a real egg.
You know muffins are done when you insert a toothpick in the center and it comes out clean.
Yes! Just pour your batter into an 8x8 pan and add the streusel topping. Bake at 350°F for 45 to 50 minutes or until a toothpick comes out clean.
The muffins will stay fresh for 3 days at normal room temperature, but 1 week in the fridge. They will last up to 3 months in the freezer, which is what I normally do.
This recipe is hard to top, but you can mix up some of the ingredients. Some variations include:
- Apple Cinnamon Streusel - fold in 1 cup chopped apples + ½ cup toasted pecans to the batter.
- Pumpkin Spice - instead of cinnamon, use pumpkin spice.
- Peach Streusel - fold in 1 ½ cups chopped peaches to the batter.
The equipment you use is important to how the cinnamon streusel muffins turn out. What is needed is the following:
- Large bowl - need a bowl to be able to mix together the ingredients.
- Whisk - used to mix together the dry ingredients.
- Cupcake liners - keeps the muffins from sticking to the pan.
- Cookie scoop - helps get an even amount of batter in each muffin pan.
- Muffin pan - bakes the muffins.
Pro Tips/Recipe Notes
- All refrigerated items should be at room temperature, which helps the batter mix easily and evenly.
- Use an ice cream scoop to get an even amount of batter in each muffin tin.
- You'll know the muffins are done when a toothpick comes out clean.
Other Muffin Recipes
If you’ve tried this cinnamon streusel muffins recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Cinnamon Streusel Muffins
- 1 ¾ cups all-purpose flour (219g)
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter, at room temperature
- ¾ cup light brown sugar
- 2 large eggs, at room temperature
- ½ cup sour cream, at room temperature
- ¼ cup whole milk
- 1 tablespoon vanilla extract
- ½ cup all-purpose flour
- ¼ cup light brown sugar
- 1 teaspoon ground cinnamon
- 3 tablespoon unsalted butter, melted
- Preheat oven to 425°F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt.
- In bowl of mixer, cream together the butter and sugar until combined, about 2-3 minutes. Add in the eggs, sour cream, milk and vanilla extract and beat on medium speed until the texture is uniform. Add in the dry ingredients, folding with a spatula until just combined.
- Spoon batter into prepared muffin pan, filling them all the way to the top.
- Make the streusel topping by mixing together the flour, sugar and cinnamon in a medium bowl. Add the melted butter and mix until combined. Sprinkle each muffin generously with the streusel topping.
- Bake for 5 minutes at 425°F and then reduce heat to 350°F. Continue to bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. Allow muffins to cool for 5 minutes in pan before transferring to a wire rack to cool.