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Close up cinnamon crumb muffins on a checkered white and blue dish. White background.

Cinnamon Muffins with Streusel

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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

Units

For the cinnamon crumble:

  • 1/4 cup melted butter
  • 3/4 cup all-purpose flour
  • 1/3 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
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs, at room temperature
  • 3/4 cup milk, at room temperature
  • 1/4 cup sunflower oil
  • 1/4 cup melted butter
  • 1 teaspoon vanilla extract

Instructions

For the cinnamon streusel:

  1. Mix the flour, sugar and cinnamon in a medium bowl.
  2. Add the butter in pieces and integrate until crumbly. Use your hands or a pastry cutter.
  3. Refrigerate until ready to use.

For the cinnamon sugar:

  1. In a small bowl, combine the brown sugar with the cinnamon. Set aside.

For the cinnamon batter:

  1. Preheat the oven to 350°F/180ºC 
  2. Use 12 regular muffin liners in a metal muffin pan.
  3. In a large bowl, mix the dry ingredients: sifted flour, yeast, salt, and sugars.
  4. In another bowl, combine eggs, milk, oil, melted butter, and vanilla. Do not beat, but mix well.
  5. Add the wet ingredients to the dry ingredients all at once. 
  6. Stir until just combined, avoiding overmixing.
  7. Fill each muffin liner halfway, add a bit of the cinnamon mixture, and cover with more batter. 
  8. Sprinkle the crumble on top.
  9. Bake for 20-25 minutes or until a cake tester or toothpick comes out clean. Don’t overbake. 
  10. 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.
  • Author: Paula Montenegro
  • 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

Find it online: https://vintagekitchennotes.com/cinnamon-streusel-muffins/