Easy Cinnamon Streusel Muffins Recipe | Bakery Style Coffee Cake Muffins
Buttery, tender muffins with a cinnamon-sugar swirl and crunchy streusel topping that mimic classic coffee cake. Simple ingredients and a high-to-low oven method yield tall, bakery-style domes.
Ingredients
Ingredients
- All-purpose flour (streusel)
- Light brown sugar (streusel)
- Granulated sugar (streusel)
- Ground cinnamon (streusel)
- Salt (streusel)
- Unsalted butter, melted (streusel)
- Light brown sugar (cinnamon swirl)
- Ground cinnamon (cinnamon swirl)
- All-purpose flour (cinnamon swirl)
- All-purpose flour (muffin batter)
- Baking powder
- Baking soda
- Fine sea salt
- Granulated sugar
- Large eggs, room temperature
- Sour cream
- Whole milk
- Pure vanilla extract
- Unsalted butter, melted and cooled
- Neutral oil (canola or vegetable)
- Optional powdered sugar, for dusting
Instructions
Instructions
- Preheat the oven to 425°F (218°C) and line a 12-cup muffin pan with liners, lightly spraying the top of the pan.
- Make the streusel by whisking flour, brown sugar, granulated sugar, cinnamon, and salt, then stir in melted butter until clumps form and chill to firm up.
- Mix the cinnamon swirl by combining brown sugar, cinnamon, and a little flour and set aside.
- Whisk the dry ingredients for the batter: flour, baking powder, baking soda, and salt in a large bowl.
- Whisk the wet ingredients: granulated sugar, eggs, sour cream, milk, vanilla, melted cooled butter, and oil until smooth.
- Fold the wet ingredients into the dry just until no dry pockets remain, keeping a few small lumps.
- Fill each muffin liner about one-third full with batter, sprinkle 1 to 1.5 teaspoons cinnamon swirl, then add more batter to about three-quarters full and top generously with chilled streusel, pressing lightly to adhere.
- Bake at 425°F for 5 minutes, then reduce oven temperature to 350°F (177°C) without opening the door and continue baking 12 to 15 minutes until centers spring back and a tester shows a few moist crumbs.
- Cool muffins in the pan for 5 minutes, transfer to a rack, and optionally dust with powdered sugar once cool.
Notes
Store at room temperature in an airtight container 2–3 days with paper towels above and below to keep the streusel crisp. Freeze up to 2 months; thaw at room temperature or microwave briefly and re-crisp in a 350°F oven 4–5 minutes. For taller domes, fill liners about 3/4 full and use the high-to-low oven method. Do not overmix to avoid dense muffins. Full-fat Greek yogurt can replace sour cream.