These cinnamon streusel muffins are a moist, easy to make muffin with brown butter, a cinnamon sugar swirl and buttery crumb topping. They’re the perfect cozy muffin to enjoy warm for breakfast or as a sweet afternoon treat.
Cinnamon streusel muffins are like coffee cake but in muffin form. An extra tall, moist muffin loaded with lots of cinnamon and the best crumb topping. Each bite has that nostalgic cinnamon sugar flavor that makes you want to bake them again and again.
For more of my favorite muffin recipes try my Zucchini Crumb Muffins, Lemon Coconut Muffins or my Banana Carrot Muffins.
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Why You Will Love These Muffins
- Brown Butter: The brown butter adds a deep, nutty flavor that makes them extra special.
- Taste: They have a rich, warm cinnamon sugar flavor that tastes like your favorite coffee cake in muffin form.
- Prep Ahead: They’re easy to make and freeze well for a quick, cozy treat anytime.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: I browned my butter for these, but you can just melt it if you prefer.
- Oil: I love using melted coconut oil, but any neutral flavored oil works great.
- Sugar: You will use granulated sugar for the muffins, and brown sugar for the swirl and topping.
- Buttermilk/Sour Cream: This will help your muffins rise more, and help them to be more moist.
- Flour: I used all-purpose, but a 1:1 gluten free flour would work great as well.
Step by Step Instructions
- Step 1: Start by browning ½ cup of salted butter. You'll melt 1 stick of butter in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour all of it into a bowl and allow to cool completely. If you want to rush the process you can stick it in a fridge or freezer for 10-15 minutes.
- Step 2: In a small bowl mix together the flour, brown sugar, cinnamon and salt for the crumb topping. Add in the melted butter and mix again until you have large and small bits. Set aside.
- Step 3: In a medium bowl, whisk together browned butter, oil and sugar until completely dissolved. Stir in eggs, vanilla, buttermilk and sour cream.
- Step 4: Whisk in the baking powder, baking soda, salt and flour.
- Step 5: Scoop about 2 tablespoons of muffin batter into your muffin cups. Followed by 1 tablespoons of the brown sugar & cinnamon on top of that.
- Step 6: Top with another 2 tablespoons of muffin batter and a good amount of the crumb topping.
- Step 7: Bake for 20-23 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool in muffin tin.
- Step 8: Sprinkle with powdered sugar.
Expert Baking Tips
- If you prefer a vanilla glaze on top, mix together ½ cup of powdered sugar with a little milk and drizzle along the tops of the muffins once cooled.
- This recipe can also be made in a large loaf pan, I would bake for 50-60 minutes.
- If you have time to let your muffin batter rest for about 30 minutes before baking it will help them to rise higher.
FAQ
The best way to tell if muffins are done is by watching for a light golden rim around the edge, and if you lightly touch it in the center it will bounce back. If it's still shiny in the middle, it might need a couple more minutes.
Yes, you can sprinkle the tops with a little cinnamon and sugar, or top them with some coarse sugar for a crunchy top.
If your bottom and top layer of batter doesn't touch anywhere then the muffin will easily separate. You can try sprinkling the cinnamon sugar into the middle without it touching the edge of the muffins to help this.
Storing & Freezing
These cinnamon streusel muffins should be stored in an airtight container at room temperature for 3-4 days for remaining fresh. Keep in mind that the tops of the muffins will start to soften once sealed in a container.
I love freezing my muffins and pulling them out for a quick on the go breakfast. You can store them all together in a large ziplock bag or airtight container, or place them in individual bags so you can grab one every time you want one.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Cinnamon Streusel Muffins
Ingredients
Crumb Topping
- ½ cup (62.5 g) all-purpose flour
- ½ cup (110 g) brown sugar
- 2 teaspoons cinnamon
- pinch of salt
- ¼ cup (56.75 g) melted butter
Muffin Batter
- ½ cup (113.5 g) salted butter browned and cooled
- 3 tablespoons neutral oil avocado, coconut, canola
- 1 cup (200 g) granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla
- ¼ cup (60 g) buttermilk room temperature
- ½ cup (115 g) sour cream room temperature
- 2 cups (280 g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
Cinnamon Sugar Swirl
- ½ cup (110 g) brown sugar
- 2 teaspoons cinnamon
Instructions
- Start by browning ½ cup of salted butter. You'll melt 1 stick of butter in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour all of it into a bowl and allow to cool completely. If you want to rush the process you can stick it in a fridge or freezer for 10-15 minutes.
- Preheat oven to 350 F. Line muffin tins with liners, or spray with non-stick spray and set aside. I like to use two muffin pans and space out my liners for a higher rise on my muffins.
- In a small bowl mix together the flour, brown sugar, cinnamon and salt for the crumb topping. Add in the melted butter and mix again until you have large and small bits. Set aside.
- In a medium bowl, whisk together browned butter, oil and sugar until completely dissolved. Stir in eggs, vanilla, buttermilk and sour cream.
- Whisk in the baking powder, baking soda, salt and flour.
- In another small bowl mix together the brown sugar and cinnamon for the swirl.
- Scoop about 2 tablespoons of muffin batter into your muffin cups. Followed by 1 tablespoons of the brown sugar & cinnamon on top of that.
- Top with another 2 tablespoons of muffin batter and a good amount of the crumb topping.
- Bake for 20-23 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool in muffin tin.
- Sprinkle with powdered sugar.
Sandy
One of the best muffins ever! The cinnamon sugar mix in the middle combined with the streusel on top is so delicious! Great recipe!