Cinnamon Streusel Muffins

These light and tender cinnamon streusel muffins are so delicious, and so easy to make! They’re an easy to make breakfast everyone will love!

I seem to be in a breakfast rut lately, and all I want to make is muffins. They’re so easy to make, my little ones love them, and I can adapt the recipe to whatever I have on hand. We eat lots of blueberry muffins and strawberry muffins, because those are my kids’ favorite fruits, and I generally always have them in the house. A few days ago, though, we were all craving muffins and I didn’t have any fresh fruit on hand, so I decided to improvise. These cinnamon streusel muffins were the result, and they are fantastic! They’re so light and fluffy, and topped with a buttery and crisp cinnamon streusel. They are breakfast perfection!

I filled my muffin cups pretty full, so they would have a nice dome on top. If you’d prefer for them to be a little smaller, you could divide the batter between 15 muffin cups instead. These muffins are best the day they’re baked (especially when they’re still warm from the oven) but they will keep for 2-3 days in an airtight container.

These cinnamon streusel muffins were a happy accident that has become a new family favorite!

Cinnamon Streusel Muffins

Print Recipe

Prep Time:15 minutes mins

Cook Time:15 minutes mins

Total Time:30 minutes mins

Ingredients

for the muffins:

• 2 cups flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup sugar
• 1 cup buttermilk warmed
• 1/4 cup canola oil
• 4 tablespoons melted butter
• 2 large eggs
• 2 teaspoons vanilla

for the streusel:

• 1/2 cup flour
• 3 tablespoons sugar
• 3 tablespoons brown sugar
• 2 teaspoons cinnamon
• 4 tablespoons melted butter

Instructions

• Preheat the oven to 425. Add 12 paper liners to two muffin tins. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and sugar. In a small bowl or measuring cup, whisk together the buttermilk, oil, melted butter, eggs, and vanilla. Pour the wet ingredients into the dry ingredients, and mix until just barely combined.
• To make the streusel, whisk the flour, sugar, brown sugar, and cinnamon together with a fork in a small bowl. Drizzle in the melted butter and whisk until the butter is blended in and the mixture is crumbly.
• Add a tablespoon of muffin batter to the bottom of each muffin cup, then sprinkle about a teaspoon of streusel over the top. Divide the remaining muffin batter between the cups, filling about 3/4 full. Sprinkle the remaining streusel over the top of the muffins. Bake 15-17 minutes, until golden brown.

Servings: 12