Cinnamon Streusel Muffins
Baked cinnamon streusel muffins with a crumbly topping, made from scratch with butter, eggs, and milk.
Ingredients
Muffin Batter
- 2 cups all-purpose flour 250 g; gluten-free flour works as a replacement
- 1 cup granulated sugar 200 g; brown sugar gives a deeper taste
- 2 tbsp baking powder 28 g; ensures a good rise
- 1 tsp salt 6 g; boosts flavor
- 1/2 cup unsalted butter, melted 113 g; adds richness
- 1 large egg holds ingredients together
- 1 cup milk 240 ml; buttermilk is an alternative
- 1 tsp vanilla extract 5 ml; pure vanilla recommended for optimal taste
Streusel Topping
- 1 cup streusel flour 125 g; regular flour can be used instead
- 1/2 cup brown sugar 100 g; provides sweet, toasted notes
- 1 tsp cinnamon 2.6 g; adds warmth
- 1/4 cup cold butter 57 g; creates a crumbly texture
Instructions
Muffin Batter
Preheat Oven and Prep Pan:
Heat oven to 400°F (205°C). Insert paper liners into a muffin tin or coat generously with grease.Whisk Dry Ingredients:
Combine flour, granulated sugar, baking powder, and salt in a large bowl, whisking thoroughly.Blend Wet Ingredients:
In a separate bowl, blend melted butter, egg, milk, and vanilla extract until the mixture is smooth.Combine Wet and Dry:
Add the wet mixture to the dry ingredients, stirring just until incorporated.Make Streusel Topping:
In a small bowl, mix streusel flour, brown sugar, and cinnamon. Incorporate cold butter using a pastry cutter until the mixture resembles coarse crumbs.
Streusel Topping
Fill Muffin Cups:
Spoon batter into muffin cups, filling each about two-thirds full.Add Streusel Topping:
Evenly distribute the streusel topping over each muffin.Bake Muffins:
Bake for 18-20 minutes, until tops are golden and a toothpick inserted in the center emerges clean.Cool Muffins:
Let muffins rest in the pan for 5 minutes, then move them to a wire rack to cool completely.