Easy Cinnamon Streusel Muffins
Delightful muffins topped with a sweet and crunchy cinnamon streusel, perfect for breakfast or as a snack.
Ingredients
For the Muffins
- 1 cup sugar
- 1.75 cups all-purpose flour divided into 1/2 cup for streusel and 1 1/4 cups for batter
- 1 tablespoon ground cinnamon
- 5 tablespoons unsalted butter melted, for streusel topping
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter melted, for muffin batter
- 2 large eggs room temperature for best texture
- 1/2 cup full fat sour cream
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a muffin tin or line it with paper liners for easy removal.
- In a bowl, mix together 1/2 cup of flour, 1 cup of sugar, 1 tablespoon of cinnamon, and 5 tablespoons of melted butter for the streusel topping. Mix until crumbly and set aside.
- In a large bowl, whisk together 1 1/4 cups of flour, 2/3 cup of brown sugar, baking powder, baking soda, and salt.
- In another bowl, combine the melted butter, eggs, sour cream, and vanilla until well mixed.
- Pour the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Sprinkle the streusel topping generously over each muffin.
- Bake for about 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for five minutes in the pan before transferring them to a wire rack.
- Serve warm or at room temperature.
Notes
Store leftover muffins in an airtight container at room temperature for up to two days or in the fridge for up to a week. Can be frozen for up to three months.