These cinnamon streusel muffins are light and tender, topped with a buttery brown sugar streusel that bakes into a crisp, crumbly dome. Both the batter and topping are warmed with cinnamon and a touch of nutmeg for a cozy, comforting aroma. They’re simple to make and perfect for breakfast, brunch, or a snack.
The muffin crumb is light and fluffy with a balanced sweetness and warm spice. The streusel—made of brown sugar, flour, cinnamon, nutmeg and butter—forms a crunchy, buttery topping that contrasts nicely with the tender interior.
These muffins require no special equipment: basic ingredients, a mixing bowl (or stand mixer), and a muffin tin. The streusel is easy to prepare: melting the butter and then stirring it into the dry streusel ingredients yields an even, cohesive topping that bakes into both sandy bits and small clumps for great texture.
A neat trick for extra flavor: sprinkle some streusel into the bottom of each muffin liner before adding batter, then top each muffin with more streusel. That way every bite has a little extra cinnamon-brown sugar goodness.
Serve warm for breakfast, tuck one into a lunchbox, or enjoy with coffee or tea as an afternoon treat.
For other muffin ideas, try pumpkin banana muffins with chocolate chips for a moist, chocolatey alternative.
[feast_advanced_jump_to]
Ingredients
* See recipe card for the full ingredient list and exact quantities.
FOR THE CINNAMON STREUSEL TOPPING
- Unsalted butter – Melted and cooled until still liquid but not hot; this helps the streusel hold together without dissolving the sugar.
- Brown sugar – Adds a deep, caramel-like sweetness to the streusel.
FOR THE CINNAMON MUFFINS
- Baking powder – Provides lift for a light, domed muffin.
- Cinnamon – Use fresh ground cinnamon for the best, brightest flavor.
- Milk – Whole milk gives the batter extra richness; you can substitute non-dairy milk if needed.
Instructions
Photos give visual guidance; follow the recipe card for precise quantities and step-by-step details.
Make the streusel: combine the dry streusel ingredients, then stir in cooled melted butter until the mixture forms sandy bits and small clumps. Set aside.
Break up the cooled streusel with your fingers so it’s a mix of fine crumbs and little clusters.
Whisk together flour, baking powder, salt, cinnamon and nutmeg in a medium bowl and set aside.
Cream room-temperature butter and sugar until light and fluffy, about 2–3 minutes.
Add the egg and vanilla and mix until combined.
Alternate adding the dry ingredients and milk, mixing on low until the batter is just combined with a few streaks of flour remaining. Finish folding gently with a spatula to avoid overmixing.
Hint: Mix the batter as little as possible to keep the crumb light and tender. Overmixing develops gluten and can make muffins tough.
Spoon a little streusel into the bottom of each muffin liner, divide the batter evenly among 12 wells, then generously top each muffin with the remaining streusel.
Bake at 425°F (220°C) for 8 minutes to encourage a quick rise, then reduce the oven to 350°F (177°C) and bake about 12 more minutes, until tops spring back and a toothpick comes out with only a few crumbs. Cool in the pan 5 minutes, then transfer to a rack to finish cooling.
Substitutions
Milk – You can use a non-dairy milk (almond, oat, soy) though the muffins may be slightly less rich. Half-and-half or a mix of evaporated milk and water also work if you’re out of milk.
Variations
Try these simple variations to change the flavor and texture:
- Pecans: Fold in about 1/2 cup finely chopped toasted pecans for extra crunch.
- Apples: Add a peeled, finely chopped apple for moisture and fruit flavor.
- Raisins: Stir in plumped raisins for chewiness.
- Orange zest: Add a teaspoon of orange zest to brighten the batter.
- Different spices: Substitute or add a pumpkin spice or chai blend for a new profile.
- Glaze: For a finishing touch, whisk 1 cup sifted powdered sugar with 2–3 tablespoons milk or juice until thick but pourable, then drizzle over cooled muffins.
Equipment
Muffin pan – A standard 12-well muffin pan works best for this recipe.
Cookie scoop – A large scoop helps portion batter evenly so muffins bake uniformly.
Storage
Store: Keep muffins in an airtight container at room temperature up to 3 days. They’re best the day they’re baked.
Freeze: Wrap muffins individually and freeze up to 3 months. Thaw at room temperature or use a gentle microwave defrost setting.
Reheat: Warm a muffin 10–15 seconds in the microwave or briefly in a toaster oven, watching carefully so the streusel doesn’t burn.
Frequently asked questions
These tips will help ensure tender, well-risen muffins:
Bring ingredients to room temperature – Room-temperature butter, milk and eggs incorporate more easily and create a smoother batter.
Don’t overmix – Stir only until the batter comes together; overmixing develops gluten and makes muffins dense.
Start hot, then lower the temperature – Beginning at 425°F for 8 minutes helps the muffins rise quickly and form a domed top; then reduce to 350°F for the remaining bake time for even cooking.
More spice recipes
-
Simple Apple Cake
-
Cinnamon Streusel Muffins
-
Biscoff Blondies
-
Gingerbread Cheesecake
Love this recipe? Please
leave a comment and star rating.
★★★★★ Your feedback and adaptations help other bakers!
📖 Recipe
Cinnamon Streusel Muffins
INGREDIENTS
STREUSEL TOPPING
- 84 grams unsalted butter, melted and cooled but still liquid
- 100 grams brown sugar, light or dark
- 105 grams all purpose flour
- ¼ teaspoon kosher salt
- ¾ teaspoon cinnamon
- ⅛ teaspoon nutmeg
CINNAMON MUFFINS
- 240 grams all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 113 grams unsalted butter, room temperature
- 150 grams granulated sugar
- 1 large egg
- 5 mL vanilla extract
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 250 mL milk
INSTRUCTIONS
STREUSEL TOPPING
-
Mix the dry streusel ingredients in a medium bowl. Pour in cooled melted butter and stir with a fork until all the flour is incorporated and the mixture forms crumbs and small clumps. Set aside.
CINNAMON MUFFINS
-
Preheat oven to 425°F (220°C). Line a standard 12-well muffin tin with liners.
-
Whisk together flour, baking powder, salt, cinnamon and nutmeg; set aside.
-
Cream butter and sugar until light and fluffy, 2–3 minutes. Scrape down the bowl.
-
Add the egg and vanilla and mix until incorporated.
-
Add half the dry ingredients and mix until combined, then add the milk and mix at low speed. Add the remaining dry ingredients and mix until just a few streaks of flour remain. Finish folding gently with a spatula.
-
Press some streusel into the bottom of each liner, divide the batter among 12 wells, and top each muffin generously with the remaining streusel.
-
Bake at 425°F for 8 minutes, then reduce oven to 350°F (177°C) and bake 12 more minutes. Tops should spring back and a toothpick should come out with only a few crumbs. Cool in the pan 5 minutes, then transfer to a wire rack to finish cooling.
EQUIPMENT
-
standard muffin pan (12 wells)
-
tulip or standard muffin liners
NOTES
Don’t overmix: Stir only until the batter comes together to keep the crumb tender.
Two-stage baking: Starting at a higher temperature helps the muffins rise quickly and form a domed top; lowering the temperature finishes baking without overbrowning.