Cinnamon Streusel Muffins

Side view of a plate of cinnamon coffee cake muffins.

5 from 1 vote

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!

Course muffins

Cuisine American

Keyword cinnamon streusel muffins, coffee cake muffins

Prep Time 20

Cook Time 18

Total Time 38

Servings muffins

Calories 279kcal

Author Sue Ringsdorf

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.

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