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Looking down at three muffins with cinnamon streusel topping, arranged in a triangle, each showing a golden-brown dome with crumbly topping.

Cinnamon Streusel Muffins

Baked cinnamon streusel muffins with a crumbly topping, made from scratch with butter, eggs, and milk.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Method

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

Method
 

Muffin Batter

  1. Preheat Oven and Prep Pan:

    Heat oven to 400°F (205°C). Insert paper liners into a muffin tin or coat generously with grease.

  2. Whisk Dry Ingredients:

    Combine flour, granulated sugar, baking powder, and salt in a large bowl, whisking thoroughly.

  3. Blend Wet Ingredients:

    In a separate bowl, blend melted butter, egg, milk, and vanilla extract until the mixture is smooth.

  4. Combine Wet and Dry:

    Add the wet mixture to the dry ingredients, stirring just until incorporated.

  5. 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

  1. Fill Muffin Cups:

    Spoon batter into muffin cups, filling each about two-thirds full.

  2. Add Streusel Topping:

    Evenly distribute the streusel topping over each muffin.

  3. Bake Muffins:

    Bake for 18-20 minutes, until tops are golden and a toothpick inserted in the center emerges clean.

  4. Cool Muffins:

    Let muffins rest in the pan for 5 minutes, then move them to a wire rack to cool completely.