Cinnamon Streusel Muffins

Single muffin sitting on a small white plate.

Cinnamon streusel muffins are moist and fluffy bakery-style muffins, full of vanilla flavour with a rich buttery layer of crunchy cinnamon streusel crumble topping.

Course Sweet Treat

Cuisine International

Total Time 50

Servings

Calories 401kcal

Author Lee-Ann Grace

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

Metric - US customary

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 butter, 110 g plain (all-purpose) flour, 2½ teaspoons ground cinnamon, 85 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) flour, 220 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 butter, 4 tablespoons vegetable oil, 250 ml buttermilk, 3 teaspoons vanilla extract, 1 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.

Video

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.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition