Cinnamon Streusel Muffins

5 from 2 votes

These are hands down the best Cinnamon streusel muffins! Filled with cinnamon flavor and topped with a buttery, crispy crumb, they make a wonderful quick breakfast or an afternoon sweet treat.

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: American

Servings: large

Calories: 431kcal

Author: Katalin Nagy

Equipment

Ingredients

For the brown sugar cinnamon muffins

110 g Oil no flavor vegetable oil
55 g Unsalted Butter gently melted but use at room temperature
100 g Granulated sugar
100 g Brown sugar
2 Egg room temperature
120 g Yogurt thick Greek or Turkish style at room temperature
250 g All purpose flour
1 teaspoon Baking powder
½ taspoon Salt
½ teaspoon White vinegar
½ teaspoon Baking soda
1-2 teaspoon Ground Cinnamon

For the streusel topping

150 g All purpose flour
100 g Granulated sugar
50 g Brown sugar
110 g Unsalted butter room temperature
pinch of salt

Metric - US Customary

Instructions

Make the cinnamon streusel topping first

Cut butter into small chunks and let it come to room temperature.
Whisk together flour, salt, cinnamon, granulated sugar, and brown sugar, then add the room temperature butter chunks to the mixture and mix with a spatula or wooden spoon just until the dry ingredients are coated with the butter.
You can make sand-like crumbs or larger crumbs by simply pressing the mixture together using your fingers.
Place the streusel into the fridge, while preparing the muffin batter.

For the brown sugar cinnamon muffins

Heat oven to 175 C / 350°F (no fan).
With an Electric hand mixer whip the oil, melted but room temperature butter and two kinds of sugar together until pale and fluffy, then whip the eggs and yogurt in. This is your wet ingredient.
Sift flour, salt, cinnamon and baking powder together, this is the “dry ingredients” and fold them into the wet ingredients.
Mix vinegar and baking soda together in a small bowl, it will be super bubbly. Immediately fold the mixture into the muffin batter.
Spoon or pipe the batter into 12 cavities of a Cupcake pan. Finally, finish with a thick layer of crumble on top.
Bake the muffins for 25 minutes or until a skewer inserted comes out clean. Let them cool on a cooling rack.
Serve them fresh or store them at room temperature for 2-3 days.

Video

Notes

INGREDIENT NOTES

Use a combination of white and (light or dark) brown sugar for the best texture and beautiful butterscotch flavor in your muffins.
The eggs, yogurt, and butter should all be at room temperature for the muffins.
Use good quality 82% unsalted butter for the cinnamon streusel.

TECHNIQUE NOTES

Digital scale is required for a consistent, happy baking experience:)
Always pre-heat your oven and consider using a digital oven thermometer for the best results.
Each oven is different, so you might need to adjust the baking time slightly.
Do not overbake your muffins, as that can result in a dry texture.
For the crumb, some recipes recommend using melted butter or cold butter. With cold butter, you would have to work the mixture a bit longer, as the butter slightly needs to be warmed up to coat the dry ingredients, but eventually, the same result can be achieved. With melted butter, you would have to chill the mixture for the butter to somewhat set and being able to form the crumbs. Therefore, I suggest working with room temperature butter that is just perfect to create the crumbs.

Nutrition