Warm, aromatic, and irresistibly delicious, Cinnamon Streusel Muffins are a classic breakfast treat that can brighten any morning. These muffins are characterized by their soft, fluffy muffin texture, complemented by a crunchy, cinnamon-laden streusel topping that provides the perfect contrast. Inspired by traditional cinnamon-flavored baked goods, this recipe has been a family favorite for generations. Whether you’re enjoying them with a cup of coffee, serving them as a sweet addition to a brunch spread, or savoring them as a comforting snack, these homemade muffins are bound to become a staple in your kitchen.
Ingredients
Scale:
2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ cup unsalted butter, melted
1 large egg
1 cup buttermilk
1 teaspoon vanilla extract
For the Streusel Topping:
½ cup all-purpose flour
⅓ cup brown sugar, packed
1 teaspoon ground cinnamon
¼ cup unsalted butter, softened
Pinch of salt
Instructions
Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.
Combine Wet Ingredients: In a separate bowl, mix the melted butter, egg, buttermilk, and vanilla extract until smooth.
Combine Mixtures: Pour the wet ingredients into the dry ingredients. Gently stir until just combined; do not overmix.
Prepare the Streusel Topping: In a medium bowl, combine flour, brown sugar, ground cinnamon, softened butter, and a pinch of salt. Mix until crumbly.
Fill Muffin Cups: Evenly distribute the muffin batter into the prepared muffin tin, filling each cup about two-thirds full.
Add Streusel Topping: Generously sprinkle the streusel topping over each muffin.
Bake: Bake in the preheated oven for 18-20 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Cool: Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack.
