Cinnamon Streusel Muffins
There is something so deliciously simple about the flavor combination of cinnamon and sugar, and when you add those flavors to a muffin and with a streusel topping? Well, you have a recipe that is absolute perfection.
Equipment
- 1 muffin tin
- 1 stand mixer or large mixing bowl
- 1 small bowl
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp cinnamon
- ½ cup unsalted butter room temperature
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 eggs large
- ½ cup plain Greek yogurt or sour cream
- ¼ cup milk
- 2 tsp vanilla
Streusel Topping
- ⅓ cup brown sugar
- 1 tbsp granulated sugar
- 1 tsp ground cinnamon
- ¼ cup unsalted butter melted
- ⅔ cup all-purpose flour
Instructions
- Preheat your oven to 350 degrees F. Grease muffin tins to prepare for the batter.
- In a stand mixer, or large mixing bowl, cream the butter and white sugar and brown sugar together.
- Add in the Greek yogurt, eggs, milk, and vanilla. Mix until combined.
- Next, slowly mix in the flour, cinnamon, baking soda, baking powder, and salt.
- Pour the batter into the prepared muffin tin. Fill each tin ¾ full.
- In a small bowl, add in the streusel topping ingredients and create coarse crumbs with your hands or a fork. Sprinkle on top of the muffins.
- Bake for 20 minutes, or until a toothpick comes out clean when inserted into the middle of a muffin.
- Cool on a wire rack and enjoy!
Notes
- Make sure to use unsalted butter in this recipe. If you don’t have any on hand, you can use salted butter, just adjust the salt content of this recipe to avoid an over salted muffin.
- Since this is a baked item, it is important to follow the measurements shown in the recipe. Too many adjustments can allow your muffin to be too dense or even overly mushy.
- You can use substitutions for the items like flour, sugar, and yogurt.
- I like to use paper liners in the muffin tins. This allows the muffins to be more easily transported, creates less mess, and makes for a beautiful presentation.
- You will be tempted to eat them right away, but allow the muffins to cool on a wire rack before serving or freezing.
- If you don't have time to get your butter to room temperature, just try this trick. Pour boiling water into a glass and then pour the water out. Place the warm glass over your butter for a couple of minutes until your butter is nice and soft. Voila!