Cinnamon Muffins with Streusel

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

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.

Course Muffins

Cuisine American

Keyword cinnamon crumb muffins

Prep Time 15

Cook Time 25

Total Time 40

Servings regular muffins

Calories 336kcal

Author Paula Montenegro

Ingredients

Cinnamon crumble:

¼ cup unsalted butter melted
¾ cup all-purpose flour
⅓ cup brown sugar
1 teaspoon cinnamon

Cinnamon swirl:

3 tablespoons brown sugar
2 teaspoons ground cinnamon

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

US Customary - Metric

Instructions

For the cinnamon crumble:

Mix the ¾ cup all-purpose flour, ⅓ cup brown sugar and 1 teaspoon cinnamon in a medium bowl.
Add the melted ¼ cup unsalted butter and stir with a fork or spoon to integrate until crumbly.
Refrigerate until ready to use.

For the cinnamon sugar swirl:

In a small bowl, combine 3 tablespoons brown sugar with 2 teaspoons ground 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 2 cups all-purpose flour, 3 teaspoons baking powder, ½ teaspoon salt, ½ cup white sugar and ½ cup brown sugar.
In another bowl, combine 2 eggs, ¾ cup milk, ¼ cup sunflower oil, ¼ cup melted butter and 1 teaspoon vanilla extract. Do not beat, but stir to integrate well and no streaks of egg whites remain.
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 an 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.

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