Cinnamon Streusel Muffins
Cinnamon Streusel Muffins are moist treats topped with a crisp, buttery cinnamon-sugar crumble. These coffee cake muffins are perfect with a morning coffee and deliver cozy, bakery-style flavor in every bite!
Coffee Cake Muffins
I’ll be honest – I’ve never met a coffee cake I didn’t love. That buttery crumb topping? Completely irresistible. Which is why you NEED to make these coffee cake muffins asap!
Muffins are one of the ultimate grab-and-go treats, and that’s part of what makes them one of my favorite things to make. Their individually portioned size means you can take them just about anywhere—tucked into a lunchbox, paired with your morning coffee on the road, or enjoyed as an afternoon pick-me-up (without needing a fork or plate).
Why This Recipe Works:
- COFFEE CAKE IN MUFFIN FORM – Like I said, having a treat in a small package is a win/win for me. Portable and delicious too.
- SOFT AND MOIST – These cinnamon streusel muffins are soft and moist in the insides with a crunchy, crumbly topping.
- DELICIOUS FLAVOR – We love the flavor of cinnamon and sugar, and you’ll find it in both the muffins and the topping.
- GREAT BRUNCH RECIPE – Add some of these coffee cake muffins on a tray along with a variety of other muffins. Try our Pumpkin Oatmeal Muffins and Applesauce Cinnamon Muffins too.
What You’ll Need:
- eggs
- plain Greek yogurt
- milk
- vanilla extract
- unsalted butter
- light brown sugar
- all-purpose flour
- baking soda and baking powder
- kosher salt
- ground cinnamon
- streusel topping – a combination of flour, brown sugar, salt, cinnamon, and butter
How to make Cinnamon Streusel Muffins:
Step 1
Prep. Preheat oven to 375 degrees. Add paper liners to a 12-cup muffin tin. (You’ll need to make one or two more.)
Step 2
Combine wet ingredients. In a mixing bowl, combine the wet ingredients – eggs, Greek yogurt, milk, vanilla extract, and melted and slightly cooled butter. Mix until well combined.
Step 3
Add dry ingredients. Then add the dry ingredients to the bowl – the brown sugar, flour, cinnamon, baking powder, baking soda, and kosher salt. Use a spoon to gently stir until just combined. Let the batter rest for 15 minutes.
Step 4
Add batter to liners. Use a cookie scoop to add the batter to the paper liners, filling to about 3/4 full.
Step 5
Make streusel topping. In a small bowl, combine the brown sugar, flour, cinnamon, salt, and cubed butter. Use your hands to press the butter into the dry ingredients.
Step 6
Add streusel topping to muffins. Add the streusel topping to the top of the muffin batter, piling it up high. (It might be a little messy but that’s ok.)
Step 7
Bake coffee cake muffins. Bake the muffins in the preheated oven until done, approximately 18 minutes or so. Test doneness by inserting a toothpick into the center of the muffin.
Step 8
Cool. Let the muffins sit in the pan for 5-10 minutes and then gently transfer them to a cooling rack to cool.
Storing and Freezing:
Store cinnamon streusel muffins in an airtight container on your counter for 3-4 days.
To freeze muffins, wrap each muffin tightly in cling wrap (for a muffin on the go). Then place in a large freezer bag or container and place in freezer for up to three months.
Recipe FAQs:
That’s up to your preference! Some recipes swirl cinnamon sugar into the batter for extra flavor throughout, while others keep the cinnamon just in the streusel for a crunchy top layer.
Yes, oil makes for a moist muffin. Butter adds flavor, so choose based on your texture and taste preference.
Fill them about 2/3 to 3/4 full to leave room for rising and the streusel topping.
A toothpick inserted into the center should come out clean or with a few moist crumbs. Bake at 375°F for 18 minutes or so depending on your oven and muffin size.
Other Delicious Muffin Recipes:
We love muffins and rotate between some of our favorites, including the following recipes.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Cinnamon Streusel Muffins
Ingredients
For the muffins:
- 2 large eggs – at room temperature
- 3/4 cup plain Greek yogurt
- 1/4 cup 2% milk
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter – melted
- 1 cup light brown sugar (220 grams)
- 2 cups all-purpose flour (240 grams)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
For the streusel topping:
- 1/2 cup all-purpose flour (60 grams)
- 1/2 cup light brown sugar (55 grams)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter – cubed
Instructions
- Prep. Preheat oven to 375 degrees. Add paper liners to a 12-cup muffin tin. (You’ll need to make one or two more.)
- Combine wet ingredients. In a mixing bowl, combine the wet ingredients – eggs, Greek yogurt, milk, vanilla extract, and melted and slightly cooled butter. Mix until well combined.2 large eggs, 3/4 cup plain Greek yogurt, 1/4 cup 2% milk, 2 teaspoons vanilla extract, 1/2 cup unsalted butter
- Add dry ingredients. Then add the dry ingredients to the bowl – the brown sugar, flour, cinnamon, baking powder, baking soda, and kosher salt. Use a spoon to gently stir until just combined. Let the batter rest for 15 minutes.1 cup light brown sugar (220 grams), 2 cups all-purpose flour (240 grams), 1 teaspoon ground cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt
- Add batter to liners. Use a cookie scoop to add the batter to the paper liners, filling to about 3/4 full.
- Make streusel topping. In a small bowl, combine the brown sugar, flour, cinnamon, salt, and cubed butter. Use your hands to press the butter into the dry ingredients.1/2 cup all-purpose flour (60 grams), 1/2 cup light brown sugar (55 grams), 1/2 teaspoon kosher salt, 1/2 teaspoon ground cinnamon, 1/4 cup cold unsalted butter
- Add streusel topping to muffins. Add the streusel topping to the top of the muffin batter, piling it up high. (It might be a little messy but that’s ok.)
- Bake coffee cake muffins. Bake the muffins in the preheated oven until done, approximately 18 minutes or so. Test doneness by inserting a toothpick into the center of the muffin.
- Cool. Let the muffins sit in the pan for 5-10 minutes and then gently transfer them to a cooling rack to cool.
Notes
- To test for doneness, a toothpick inserted into the center should come out clean or with a few moist crumbs.
- Store cinnamon streusel muffins in an airtight container on your counter for 3-4 days.
- To freeze muffins, wrap each muffin tightly in cling wrap (for a muffin on the go). Then place in a large freezer bag or container and place in freezer for up to three months.
Best muffins and they go great with a cup of coffee!
Amen!