Description
Delight in these homemade Cinnamon Streusel Muffins featuring a moist, tender crumb and a generous cinnamon-spiced streusel topping. These muffins combine the warmth of cinnamon with a delightful crunchy topping, perfect for breakfast or a sweet snack.
Ingredients
Cinnamon Streusel Topping
- 8 tablespoons unsalted butter, melted
- 1½ cups all-purpose flour
- ¾ cup light brown sugar, packed
- 1½ tablespoons ground cinnamon
Muffin Batter
- ¾ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ⅔ cup sour cream, room temperature
- 2 cups all-purpose flour (measured by weight or spooned and leveled)
- ½ teaspoon baking soda
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¼ cup buttermilk
Instructions
- Prepare the Cinnamon Streusel Topping: In a bowl, mix together the flour, brown sugar, and ground cinnamon. Slowly stir in the melted butter, combining until crumbly. Set aside to let the mixture dry out while you prepare the muffin batter.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a cupcake or muffin pan with paper liners or lightly spray with oil if liners are unavailable.
- Cream Butter and Sugar: In a large mixing bowl, cream the room temperature butter and granulated sugar together until the mixture is light and fluffy, which should take about 3 minutes.
- Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Follow with the vanilla extract and sour cream, blending until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Incorporate Dry and Wet Ingredients: Gently stir half of the dry ingredients into the wet mixture. Then add the buttermilk and continue mixing. Finally, add the remaining dry ingredients and mix just until a few flour streaks remain. The batter will be thick.
- Assemble the Muffins: Distribute 1 teaspoon of the cinnamon streusel mixture into the bottom of each lined muffin cup. Spoon about 1 tablespoon of muffin batter over the streusel, followed by 2 teaspoons of more streusel. Repeat layers until each muffin liner is approximately ¾ full. Smooth the batter surface and generously cover the tops with the remaining streusel. Optionally, sprinkle a bit of turbinado sugar on top for extra crunch.
- Bake: Bake the muffins for 13 to 18 minutes, or until the tops turn lightly tan and a toothpick inserted into the center of a muffin comes out clean.
- Cool Muffins: Let the muffins cool in the pan for 5 to 10 minutes before carefully transferring them to a wire rack to cool completely.
Notes
- For the best texture, measure flour by weight or spoon and level with a knife to avoid packing.
- Butter and eggs should be at room temperature for optimal mixing and texture.
- The buttermilk adds moisture and a tender crumb; if unavailable, make a substitute by adding 1 tablespoon of lemon juice or vinegar to ¼ cup milk and let sit for 5 minutes.
- Adding turbinado sugar on top of the streusel is optional but adds a nice crunch.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
