Cinnamon Streusel Muffins are soft and fluffy bakery-style muffins topped with a rich and buttery layer of crunchy cinnamon sugar streusel crumble.
The sweet and crunchy cinnamon streusel topping, made with brown sugar, is the perfect match for the delicious vanilla flavour of these super easy muffins.
With this recipe for cinnamon streusel muffins, there is no need to go to a cafe for your muffin fix, you can make your own at home and share them with your family and friends as a snack or an indulgent breakfast treat.
Table of Contents
Why you will love these muffins
- bakery-style muffins at home
- easy, no-fuss recipe
- no mixer required
What you need to make cinnamon streusel muffins
*Please see the recipe card below for exact quantities and detailed instructions
Muffins
- self-raising (self-rising) flour - see my Top tips section below to make your own
- raw (golden) caster sugar
- salted butter - or unsalted butter with a pinch of salt
- vegetable oil
- buttermilk - see my Top tips section below to make your own
- an egg
- vanilla extract
Crumb topping
- salted butter - or unsalted butter with a pinch of salt
- ground cinnamon
- plain (all-purpose) flour
- light brown sugar
*Please see the recipe card below for exact quantities and detailed instructions
How to make cinnamon streusel muffins
- Mix together melted butter, plain flour and cinnamon in a small bowl to make the streusel topping.
- In a large mixing bowl, whisk together the remaining dry ingredients.
- In a jug or a small bowl, whisk together wet ingredients.
- Pour wet ingredients into dry, then fold gently to incorporate. It's important not to overmix so you get light, airy muffins.
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- Scoop muffin batter into a muffin tin lined with muffin liners.
- Top each muffin with streusel topping mixture then bake.
Top tips for the best result
- Overmixing will result in tough muffins. It's important to mix this batter as little as possible. The more it's mixed the tougher the texture of your muffins will be. Use as few strokes as you can and try to make each count by scraping right along the base of the bowl - I use a silicone or rubber spatula for best results.
- The ratio to make self-raising flour is: for every cup (150g) of all-purpose flour (plain flour) add 2 teaspoon baking powder (not baking soda) and sift together well.
- Make buttermilk by adding 1 tablespoon of white vinegar or fresh lemon juice to 1 cup (250ml) of whole milk and leave to sit for 5-10 minutes at room temperature until the mixture looks slightly thickened and curdled.
Serving suggestion
Lightly dust these muffins with a little sprinkle of powdered sugar (icing/confectioners sugar), or take them to the next level and drizzle your cooled cinnamon streusel muffins with cream cheese glaze!
Storage
Cinnamon crumble muffins can be stored in an airtight container for 3 to 5 days.
Suitable to freeze.
More muffin recipes you might enjoy
Blueberry Muffins - these moist and fluffy blueberry muffins are a family favourite!
Raspberry muffins - raspberry and white chocolate muffins are a sweet bakery treat made using fresh or frozen raspberries.
Nutella Muffins - how to make muffins taste even better...add Nutella! Just prep your batter then add a dollop of Nutella hazelnut spread on top, give it a swirl with a toothpick and bake!
Other recipes you may enjoy
Apple Sour Cream Slice - a rich buttery base, then a layer of sliced apples, topped with sour cream and dusted with cinnamon sugar spice.
Classic Fudge - super easy 2-ingredient fudge made in the microwave.
📖 Recipe
Cinnamon Streusel Muffins
Ingredients
Muffins
- 375 g self-raising (self-rising) flour sifted
- 220 g raw (golden) caster sugar
- 60 g salted butter melted
- 4 tablespoons vegetable oil
- 250 ml buttermilk
- 3 teaspoons vanilla extract
- 1 egg lightly beaten
Crumble Topping
- 75 g salted butter melted
- 110 g plain (all-purpose) flour
- 85 g light brown sugar
- 2½ teaspoons ground cinnamon
Watch me make this recipe
Instructions
- Preheat oven to 180c.
- Line a 12-hole muffin pan with muffin/cupcake liners and set aside.
- For the crumble topping, in a small bowl mix together melted butter, plain flour and cinnamon then set aside.75 g salted butter110 g plain (all-purpose) flour2½ teaspoons ground cinnamon85 g light brown sugar
- In a large bowl place self-raising flour and raw caster sugar then whisk to combine.375 g self-raising (self-rising) flour220 g raw (golden) caster sugar
- In a jug or small bowl, combine melted butter, vegetable oil, buttermilk, vanilla and beaten egg then whisk to combine (the mixture will look slightly curdled, that's normal).60 g salted butter4 tablespoons vegetable oil250 ml buttermilk3 teaspoons vanilla extract1 egg
- Pour the buttermilk mixture (wet ingredients) into the flour mixture (dry ingredients), then fold gently to incorporate. It's important not to overmix so the muffins come out light and fluffy when baked.
- Scoop muffin batter into the prepared tin, then top each muffin with crumble topping mixture (it will look like a lot but use it all!).
- Bake for 20 to 25 minutes or until a skewer or toothpick inserted into the centre of a muffin comes out clean.
- Remove the muffins from the pan and place on a wire rack to cool.
Notes
- Overmixing will make the muffins tough. It's important to mix this batter as little as possible. Use as few strokes as you can and try to make each count by scraping right along the base of the bowl - I use a silicone or rubber spatula for best results.
- The ratio for self-raising flour is: for every cup (150g) of all-purpose flour (plain flour) add 2 teaspoon baking powder (not baking soda) and sift together well.
- Homemade buttermilk recipe: add 1 tablespoon of white vinegar or fresh lemon juice to 1 cup (250ml) of whole milk and leave for 5-10 minutes at room temperature until the mixture looks slightly thickened and curdled.
Want to save this recipe?
Email yourself a link to this page and come back later.
These turned out so light and fluffy. Thanks.
It's my pleasure, Sara!