Cinnamon Streusel Muffins

A quick and easy muffin recipe topped with cinnamon streusel. Perfect for breakfast or an afternoon snack! This recipe is so easy to modify as well! Add chopped apples, blueberries, cranberries or cherries!

Sometimes you just need to throw something together quickly for breakfast. When guests are visiting from out of town or when you need to quickly feed your hungry family before heading out for the days’ activities, you don’t have time to spend hours in the kitchen.

That’s when I make these muffins! I always have the ingredients on hand (sometimes I am out of sour cream but plain or vanilla yogurt is a great substitute and I always have yogurt!).

These Cinnamon Streusel Muffins are easy to adapt by adding fruit and nuts as well! Add some chopped apples, blueberries, or cherries. Add some dried fruit after soaking it in hot water to rehydrate them. Cranberries, raisins, figs…the possibilities are endless!

Another way to personalize this recipe is to add your choice of nuts either to the topping or the muffins or both. Walnuts, pecans, or pistachios would all work well!

Freezer friendly!

As much as I love to bake, I just don’t always have the time to bake fresh muffins, donuts, cakes and cookies every single day. So when I make this muffin recipe, I double it.

This allows me to wrap one batch of muffins individually and store them in a freezer bag or bin. When we need muffins, I can pull out a whole batch or just a couple of muffins.

Other muffins that I love to have hand are these Spiced Streusel Muffins, PB&J Muffins or my Almost Mary Berry Blueberry Muffins .

Give one of these muffins recipes a try and let me know which one is your favorite! Tag me on Instagram @globalbakesbytanya.

Cinnamon Streusel Muffins

Recipe by Tanya Ott

Servings

16

servings

Prep time

15

minutes

Cooking time

20

minutes

Ingredients

• For the struesel topping

• 90 grams (3/4 cup) all-purpose flour

• 100 grams (1/2 cup) brown sugar

• 1 teaspoon ground cinnamon

• 6 Tablespoons unsalted butter, melted

• For the muffin batter

• 544 grams (4 1/4 cups) all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon kosher salt

• 5 Tablespoons unsalted butter, at room temperature

• 80 mL (1/3 cup) coconut oil

• 200 grams (1 cup) granulated sugar

• 2 eggs, at room temperature

• 240 mL (1 cup) sour cream, at room temperature

• 2 teaspoons vanilla extract

Directions

• Preheat oven to 350℉/175℃. Line a muffin tin with paper liners and set aside.
• In a medium bowl, add the dry streusel ingredients (flour, sugar and cinnamon) and stir with a whisk to combine. Pour in the melted butter and stir into the dry mixture until well incorporated. Set aside.
• To make the muffin batter, in another medium bowl, add the flour, baking powder, baking soda and salt and whisk together. Set aside.
• In the bowl of stand mixer, beat together the softened butter, coconut oil, & sugar and mix well. Add the eggs, one at a time, mixing well after each addition.
• With the mixer on a low speed, slowly add in the sour cream and vanilla and finally add the flour mixture. Mix until fully combined, being careful not to overmix the batter. Turn off the mixer and use a spatula to stir by hand just to make sure that all of the wet ingredients from the bottom are completely mixed into the flour mixture.
• Spoon two heaping tablespoons of batter into each prepared muffin cup. I use a cookie scoop to ensure evenly sized muffins. Sprinkle some of the streusel mixture on top of the batter in each muffin cup.
• Bake for 15-20 minutes or until a toothpick inserted into the center of the muffin comes out clean.
• Remove the pan from the oven and remove each muffin to a wire rack to cool completely.