Cinnamon Streusel Muffins
Soft, fluffy cinnamon muffins topped with a buttery streusel crumble and optional vanilla icing. Perfect for cozy mornings or a delightful snack.
Equipment
- Mixing bowls
- Whisk and spatula
- Muffin tin (12-cup)
- Paper muffin liners
- Cooling rack
- Small bowl and fork (for streusel)
Ingredients
- For the Muffin Batter
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar packed
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter melted and cooled
- 3/4 cup buttermilk
- 2 large eggs
- 2 tsp vanilla extract
- For the Cinnamon Streusel Topping
- 1/3 cup light brown sugar packed
- 1 tbsp all-purpose flour
- 1/2 tsp ground cinnamon
- 2 tbsp unsalted butter cold and cubed
- Optional Vanilla Icing
- 1/2 cup powdered sugar
- 1 tbsp milk plus more as needed
- 1/4 tsp vanilla extract
Instructions
Step 1: Preheat and Prep
- Preheat oven to 375°F (190°C). Line or grease a 12-cup muffin tin.
Step 2: Make the Streusel
- In a bowl, mix brown sugar, flour, and cinnamon. Cut in butter until crumbly.
Step 3: Mix Dry Ingredients
- In a large bowl, whisk flour, sugars, baking powder, baking soda, salt, and cinnamon.
Step 4: Combine Wet Ingredients
- Whisk melted butter, buttermilk, eggs, and vanilla in a separate bowl.
Step 5: Make the Batter
- Gently stir wet mixture into dry ingredients until just combined.
Step 6: Fill Muffin Cups
- Divide batter among cups (3/4 full). Sprinkle generously with streusel.
Step 7: Bake
- Bake for 18–22 minutes. Cool in pan 5 minutes, then transfer to a rack.
Step 8: Optional Icing
- Mix powdered sugar, milk, and vanilla until smooth. Drizzle over cooled muffins.
Notes
Use room temperature ingredients for best texture.
Store in an airtight container for up to 3 days, or freeze for 2 months.
Add fruit or nuts for a custom variation.