These cinnamon streusel muffins are tender and airy, crowned with a buttery brown sugar streusel that bakes into a satisfyingly crunchy dome. Both the batter and streusel are seasoned with cinnamon and a touch of nutmeg for a warm, cozy aroma. Simple to prepare, these muffins make a great breakfast, brunch, or snack.
The muffins themselves are light with balanced sweetness and spice, but the streusel topping is what steals the show. A mix of brown sugar, cinnamon and butter forms a crunchy, crumbly top that adds texture and caramel-like flavor to every bite.
These are an easy, approachable recipe: no special equipment or advanced techniques are required. With a handful of pantry staples and a standard muffin tin you can have a batch ready in under an hour. The method is forgiving, so these are perfect whether you bake often or are trying muffins for the first time.
The streusel is especially effortless: combining the dry ingredients with cooled melted butter coats the flour and sugar evenly and helps the streusel hold together in clumps rather than turning to dust. That makes for a streusel that stays on top while still breaking into tender bits when you bite in.
A nice touch is sprinkling some streusel into the bottom of each liner before adding the batter, then topping each muffin with more. That ensures a cinnamon-brown sugar punch in every bite and a delightful contrast of soft muffin and crunchy topping.
Serve these warm for breakfast or brunch, or enjoy one as an afternoon treat with coffee or tea.
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Ingredients
* See recipe card below for full ingredient amounts and measurements.
FOR THE CINNAMON STREUSEL TOPPING
- Unsalted butter – Melted and cooled until still liquid but not hot; it binds the streusel and helps it form clumps.
- Brown sugar – Adds depth and a caramel-like flavor to the streusel.
FOR THE CINNAMON MUFFINS
- Baking powder – Provides lift so the muffins bake up light with a nice dome.
- Cinnamon – Use fresh ground cinnamon for best flavor.
- Milk – Whole milk adds richness; you can substitute non-dairy milk if needed (see substitutions).
Instructions
Photos below illustrate key steps; the recipe card contains the full, detailed instructions.
Start by making the streusel: whisk the dry ingredients in a medium bowl.
Pour in the cooled melted butter and stir with a fork until the flour is evenly moistened. Set the streusel aside while you make the batter.
Whisk flour, baking powder, salt, cinnamon and nutmeg together and set aside.
Cream the room-temperature butter and granulated sugar until light and fluffy, about 2–3 minutes.
Add the egg and vanilla, mixing until combined.
Add the dry ingredients in two additions, alternating with the milk and mixing on low just until mostly combined. Finish folding the last streaks of flour with a spatula to avoid overmixing.
Hint: Mix the batter as little as possible for a light crumb—overmixing toughens muffins by developing gluten and deflating air bubbles.
Break the cooled streusel into a mix of small clumps and sandy crumbs. Sprinkle some into the bottom of each muffin liner, divide the batter evenly among 12 liners, then top each muffin generously with the remaining streusel.
Bake at 425°F (220°C) for 8 minutes, then reduce the oven to 350°F (177°C) and bake 12 more minutes, or until the tops spring back lightly and a toothpick comes out with a few moist crumbs. Cool in the pan 5 minutes, then transfer to a wire rack to finish cooling.
Substitutions
Milk – Swap in a non-dairy milk if needed; muffins will be slightly less rich. You can also use half-and-half for extra richness or mix evaporated milk with water in equal parts if you’re out of milk.
Variations
Try these simple variations to change the flavor or texture:
- Pecans: Fold in about 1/2 cup finely chopped pecans for added crunch. Toast first for more flavor.
- Apples: Stir in a peeled, finely chopped apple for extra moisture and a fruity note.
- Raisins: Add raisins (soaked briefly in hot water to plump) for chew and sweetness.
- Orange zest: Add orange zest for a bright citrus lift.
- Different spices: Swap or add spice blends such as pumpkin spice or chai for a different profile.
- Glaze: For a glossy finish, whisk 1 cup sifted powdered sugar with 2–3 tablespoons milk, orange juice, or apple juice to a thick but pourable consistency and drizzle over cooled muffins.
Equipment
Muffin pan – A standard 12-well muffin pan is ideal.
Cookie scoop – A large scoop helps portion batter evenly for uniform muffins.
Storage
Store: Keep muffins in an airtight container at room temperature up to 3 days. They are best the day they are baked.
Freeze: Wrap each muffin individually and freeze up to 3 months. Thaw at room temperature or use a low-power microwave defrost setting.
Reheat: Microwave a room-temperature muffin 10–15 seconds, or warm in a toaster oven for a crisp top—watch closely to avoid burning.
Frequently asked questions
These tips will help ensure success:
Bring ingredients to room temperature – Room-temperature butter, milk, and egg combine more evenly, giving a smooth batter and consistent texture.
Don’t overmix – Mix the batter just until it comes together to avoid a dense, tough crumb.
Use a high initial oven temperature – Starting at 425°F for 8 minutes, then reducing to 350°F for the remaining bake time, encourages a quick rise and a nicely domed top.
More spice recipes
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Simple Apple Cake
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Cinnamon Streusel Muffins
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Biscoff Blondies
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Gingerbread Cheesecake
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📖 Recipe
Cinnamon Streusel Muffins
INGREDIENTS
STREUSEL TOPPING
- 84 grams unsalted butter, melted and cooled but still liquid
- 100 grams brown sugar, light or dark
- 105 grams all purpose flour
- ¼ teaspoon kosher salt
- ¾ teaspoon cinnamon
- ⅛ teaspoon nutmeg
CINNAMON MUFFINS
- 240 grams all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 113 grams unsalted butter, room temperature
- 150 grams granulated sugar
- 1 large egg, room temperature
- 5 mL vanilla extract
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 250 mL milk, room temperature
INSTRUCTIONS
STREUSEL TOPPING
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Combine the streusel dry ingredients in a medium bowl. Pour in the cooled melted butter and stir with a fork until the mixture forms small clumps and sandy crumbs. Set aside while you prepare the muffins.
CINNAMON MUFFINS
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Preheat the oven to 425°F (220°C) and position a rack in the center. Line a 12-well muffin pan with liners.
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Whisk together the flour, baking powder, salt, cinnamon and nutmeg; set aside.
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Cream the room-temperature butter and granulated sugar until light and fluffy, about 2–3 minutes. Add the egg and vanilla and mix until combined.
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Add half the dry ingredients and mix just until incorporated. Add the milk and mix on low until combined. Add the remaining dry ingredients and mix until only a few streaks of flour remain; finish folding gently with a spatula.
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Break the cooled streusel into a mixture of small clumps and crumbs. Sprinkle some into the bottom of each liner, portion the batter evenly among 12 liners, and top each with remaining streusel.
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Bake at 425°F (220°C) for 8 minutes, then reduce the oven to 350°F (177°C) and bake 12 more minutes. The tops should spring back gently and a toothpick inserted into the center should come out with a few moist crumbs. Cool in the pan 5 minutes, then transfer to a cooling rack to finish cooling.
EQUIPMENT
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Standard 12-well muffin pan
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Tulip or standard muffin liners (optional)
NOTES
Don’t overmix: Stir only until the batter comes together to preserve a light, tender crumb.
The two-stage baking (high heat then lower) encourages a quick rise and a nicely domed top.