These old-fashioned muffins with a cinnamon streusel topping are a prime example of simple recipes that bring joy. No need for fancy ingredients or complicated techniques. With minimal effort, you'll be rewarded with muffins that rise beautifully and bake to a golden brown. They are ready in 45 minutes and freeze wonderfully.
Cinnamon is a classic spice and the most used in baking. With good reason, everything made with it is fragrant and irresistible, from the ubiquitous cinnamon coffee cake to cinnamon cupcakes or cinnamon bundt cake.
So adding buttery cinnamon bakery-style muffins with streusel topping was a no-brainer, and I'm sure you'll agree it's a must in every home baker's repertoire, especially for brunch lovers.
The defining feature of these small treats is the delightful layer of sweet crunch on top. This crumbly topping forms a golden, sugary crust that contrasts with the moistness of the muffin beneath.
A winning combination!
Why make this recipe
- Quick and easy: the batter comes together in no time and the crumble can be made ahead so that you can whip them up at a moment's notice.
- Eating them warm: they're great after 10-15 minutes of cooling down.
- Make ahead: they keep well for a day or two at room temperature, covered or in an airtight container, and freeze wonderfully. I suggest warming them in a medium oven (350°F/180°C) before eating.
- Adaptable: use a glaze on top of the crumble for a sweeter twist. Make jumbo muffins or use a mini muffin pan to make bite-sized ones.
Ingredient list
- Cinnamon: any ground cinnamon you normally use works fine. I like Frontier Vietnamese cinnamon and Simply Organic Ceylon cinnamon.
- White granulated sugar.
- Light brown sugar: it's used for the streusel and you can use all white sugar.
- Milk: whole or reduced-fat milk, and even almond milk can be used.
- Unsalted butter.
- Vegetable oil: we use sunflower oil, which is neutral, but coconut oil, canola, or light olive oil can be used.
- Eggs: large, fresh.
- All-purpose flour.
- Baking powder: make sure it's not expired.
- Salt.
- Vanilla extract.
See the recipe card towards the end of this post for quantities. You can check the Ingredients page for more details and the brands we use.
How to make cinnamon swirl muffins
This is an old-fashioned muffin recipe, where the wet ingredients are mixed in a bowl and the dry ingredients in another. The two are then combined.
- Whisk the wet ingredients together. There's no need to beat. This is not the recipe to use the electric or stand mixer.
- Stir the dry ingredients together. Make sure they're well combined and distributed, especially the baking powder and salt.
Divide half of the cinnamon batter evenly. A cookie scoop will help with this.
Sprinkle the cinnamon sugar on top. This will create a cinnamon swirl that will add more spice flavor.
Top the cinnamon sugar with the rest of the batter, dividing it evenly. Sprinkle the crumble on top of the muffins. It can be a little messy; that is fine.
Baking muffins
- Muffin tin: I like to use paper liners (also known as muffin or cupcake liners) because it's easier to clean afterward, they keep the muffins moist and are great if you want to transport them. But you can butter or use baking spray for the muffin pan.
- Filling the pan: the batter is divided in two with a layer of cinnamon sugar in the middle. I use an ice cream scoop to fill them evenly. Don't go over ¾ of their capacity before adding the crumble or they will overflow.
- When are the muffins done? Take the baking time given in the recipe as your guide and check five minutes earlier. See if the tester or toothpick comes out clean. All ovens are different, so it might take a few minutes more or less than specified.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Light mixing: you mustn't overmix the muffin batter.
- Crumb topping: you can make it ahead and refrigerate it for a week or freeze it for a month. To use, let thaw in the fridge. Use it cold from the fridge
Can I make cinnamon crumb muffins ahead of time?
Absolutely! They can be made ahead of time and stored for later consumption. Bake and cool the muffins completely before storing them in an airtight container or covered in plastic wrap. To maintain freshness, you can freeze the muffins for an extended period and thaw them when needed.
How can I make my muffins lighter and fluffy?
Have the ingredients and oven at the correct temperatures specified in the recipe. Don't overmix the batter; take them out when a cake tester or toothpick comes out clean.
Why did my muffins turn out dense?
Too much mixing or beating the batter is, in my experience, the main culprit. The ingredients have to be lightly mixed *just* until integrated. Use a spatula or whisk for best results, as it's hard to overmix a muffin batter by folding it by hand.
What is the secret to moist muffins?
A mix of oil and butter, not overbaking the muffins and not overmixing or beating the batter. Using oil adds richness and moisture, while butter adds flavor. Store covered so they don't dry up.
Related recipes you might like:
Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
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Cinnamon Muffins with Streusel
These old-fashioned cinnamon muffins with crumb topping are a prime example of simple recipes that bring joy. No need for fancy ingredients or complicated techniques. With minimal effort, you'll be rewarded with muffins that rise beautifully and bake to a golden brown. They are ready in 45 minutes and freeze wonderfully.
- Total Time: 40 minutes
- Yield: 12 regular muffins
Ingredients
For the cinnamon crumble:
- ¼ cup melted butter
- ¾ cup all-purpose flour
- â…“ cup brown sugar
- 1 teaspoon cinnamon
For the cinnamon swirl:
- 3 tablespoons brown sugar
- 2 teaspoons ground cinnamon
For the muffin batter:
- 2 cups all-purpose flour
- ½ cup white sugar
- ½ cup brown sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 2 eggs, at room temperature
- ¾ cup milk, at room temperature
- ¼ cup sunflower oil
- ¼ cup melted butter
- 1 teaspoon vanilla extract
Instructions
For the cinnamon streusel:
- Mix the flour, sugar and cinnamon in a medium bowl.
- Add the butter in pieces and integrate until crumbly. Use your hands or a pastry cutter.
- Refrigerate until ready to use.
For the cinnamon sugar:
- In a small bowl, combine the brown sugar with the cinnamon. Set aside.
For the cinnamon batter:
- Preheat the oven to 350°F/180ºC
- Use 12 regular muffin liners in a metal muffin pan.
- In a large bowl, mix the dry ingredients: sifted flour, yeast, salt, and sugars.
- In another bowl, combine eggs, milk, oil, melted butter, and vanilla. Do not beat, but mix well.
- Add the wet ingredients to the dry ingredients all at once.
- Stir until just combined, avoiding overmixing.
- Fill each muffin liner halfway, add a bit of the cinnamon mixture, and cover with more batter.
- Sprinkle the crumble on top.
- Bake for 20-25 minutes or until a cake tester or toothpick comes out clean. Don’t overbake.
- Allow to cool on a wire rack.
Notes
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Crumb topping: you can make it ahead and refrigerate it for a week or freeze it for a month. To use, let thaw in the fridge. Use it cold from the fridge.
- Cinnamon: any ground cinnamon you usually use works fine. I like Frontier Vietnamese cinnamon and Simply Organic Ceylon cinnamon.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12
- Calories: 328
- Sugar: 24.9 g
- Sodium: 123.7 mg
- Fat: 13.3 g
- Carbohydrates: 48.6 g
- Fiber: 1.2 g
- Protein: 4.7 g
- Cholesterol: 51.6 mg
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