Easy Homemade Cinnamon Streusel Muffins Recipe
This Easy Homemade Cinnamon Streusel Muffins Recipe is the cozy bake you’ll make again and again after fall turns into winter. These moist muffins feature a buttery streusel with big cinnamon flavor and tender muffin batter. They’re simple enough for a weekend brunch and special enough for an afternoon snack with a cup of coffee.
Servings: muffins
Equipment
- 1 big mixing bowl
- 1 muffin pan
- 8 muffin liners
Ingredients
Streusel Topping
- 1 cup all-purpose flour
- 6 tablespoons granulated sugar
- 6 tablespoons brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter melted
Muffins
- 2 cups all-purpose flour spooned & leveled
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup Greek yogurt room temperature
- 1 cup whole milk room temperature
- 2 large eggs room temperature
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
Streusel Topping
- In a small bowl, whisk together the streusel dry ingredients of flour, both sugars, cinnamon, & salt. Then pour in melted butter and stir with a fork until it resembles wet sand.1 cup all-purpose flour, 6 tablespoons granulated sugar, 6 tablespoons brown sugar, 2 teaspoons ground cinnamon, 1/2 teaspoon salt, 1/2 cup unsalted butter
- Set aside - the different components will firm slightly while you mix the batter.
Muffins
- Set the oven temperature to 400°F and line a standard muffin pan with muffin liners, or lightly grease the muffin cups.
- In a large bowl (or large mixing bowl), whisk the dry ingredients for the batter: flour, baking powder, baking soda, cinnamon, sugar, and salt.2 cups all-purpose flour, 1/4 teaspoon baking soda, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, 3/4 cup granulated sugar, 1/2 teaspoon salt
- In a separate bowl (medium bowl), whisk the wet ingredients: room temperature Greek yogurt, whole milk, large eggs, oil, and vanilla extract until smooth.1/2 cup Greek yogurt, 1 cup whole milk, 2 large eggs, 1/2 cup vegetable oil, 1 teaspoon vanilla extract
- Make a well in the center of the flour mixture and pour in the wet ingredients. Gently fold with a spatula just until you no longer see streaks—overmixing creates dense muffins. The batter should be thick but scoopable; if it seems overly thin, you may have added too much milk or too little flour.
Assembly & Baking
- Divide the batter among the muffin cups, filling about three-quarters full so the center of a muffin rises nicely. Generously sprinkle the cinnamon streusel topping over each portion, lightly pressing so it adheres to the top of the muffins.
- Bake about 20-25 minutes until the tops are golden brown and a tester inserted in the middle of the muffin shows moist crumbs without wet batter.
- Cool in the pan briefly, then transfer to a wire rack to finish cooling.
Notes
Add-Ons & Substitutions
- Swap vegetable oil with coconut oil for a subtle coconut note.
- Use pumpkin pie spice in place of some cinnamon for a fall twist.
- Prefer chunkier crumbs? Make the streusel with cold butter and a pastry cutter (or pulse in a food processor) instead of melted butter.
- For a stronger caramel note, use dark brown sugar in the streusel; for a lighter flavor, use light brown sugar.
- Dairy options: substitute plain Greek yogurt with sour cream.
- Want extra crunch? Add chopped nuts to the crumb topping for a cinnamon crumble muffins variation.
Expert Tips
- Measure with a kitchen scale or food scale for consistent results; too much flour equals dry muffins.
- Use room temperature dairy and large eggs so the batter combines smoothly.
- Mix by hand for control; an electric mixer with a paddle attachment can easily overwork batter.
- For extra lift and tall muffin tops, let the batter rest 10 minutes before scooping.
- Press the streusel gently so it sticks; loose crumbs can slide off during oven spring.
- If your kitchen is warm, tent the bowl with plastic wrap and chill the chilled dough (batter) for 10–15 minutes to reduce spreading.
- Place the pan on the center rack for even baking; rotate once if your oven has hot spots.
