Description
These gooey cinnamon streusel muffins are a delightful treat featuring a tender muffin base with a luscious cinnamon filling and a crunchy, buttery streusel topping made with oats and pecans. Perfect for breakfast or a cozy snack, these muffins combine warm spices and rich textures for an irresistible flavor experience.
Ingredients
Cinnamon Streusel Topping
- 1/4 cup turbinado sugar
- 1 tbsp ground cinnamon
- 1/4 tsp kosher salt
- 1/4 cup all-purpose flour
- 1/2 cup old fashioned rolled oats
- 3 tbsp unsalted butter, softened
- 1/3 cup chopped toasted pecans
Cinnamon Filling
- 3 tbsp melted butter
- 1 1/2 tbsp ground cinnamon
- 1/4 cup brown sugar
Cinnamon Muffins
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 tsp kosher salt
- 2 eggs, room temperature
- 3/4 cup sour cream (can substitute whole plain yogurt)
- 1 1/2 tsp vanilla extract
Instructions
- Prepare the cinnamon streusel topping: In a medium bowl, combine the turbinado sugar, ground cinnamon, kosher salt, all-purpose flour, rolled oats, and softened unsalted butter. Use your fingers to mix until the mixture is well combined and crumbly. Stir in the chopped toasted pecans and set aside.
- Make the cinnamon filling: In a small bowl, mix together the melted butter, brown sugar, and ground cinnamon until fully combined. Set this mixture aside while preparing the muffin batter.
- Preheat and prepare muffin pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners and set aside.
- Whisk dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and baking soda. Set aside.
- Cream butter and sugar: In the bowl of a stand mixer fitted with a paddle attachment, cream the unsalted butter, granulated sugar, and kosher salt on medium speed until light and fluffy, about 2 minutes.
- Add eggs and wet ingredients: Add the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Then mix in the sour cream and vanilla extract until just combined.
- Add dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined. Do not overmix to ensure tender muffins.
- Fill muffin cups with batter and cinnamon filling: Spoon batter into the prepared muffin cups, filling each about halfway. Use the back of a small spoon to make a small well in the center of the batter and add a scant teaspoon of cinnamon filling into each well.
- Top with remaining batter and streusel: Cover the cinnamon filling with more batter until the muffin cups are nearly full. Smooth the surface gently and then sprinkle the prepared cinnamon streusel topping evenly over each muffin.
- Bake and cool: Bake the muffins in the preheated oven for 22 to 25 minutes, or until the edges are golden brown and a toothpick inserted into the muffin (avoiding the filling) comes out clean. Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- To toast pecans, spread them in a single layer on a baking sheet and bake at 350°F for 5-7 minutes until fragrant, or toast in a dry skillet over medium heat just until browned.
- Substitute sour cream with whole plain yogurt for a lighter option.
- Ensure eggs and butter are at room temperature to help create a smooth batter.
- Do not overmix the batter to keep muffins tender and light.
- Check muffins towards the end of baking time to avoid overbaking and drying out the filling.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
