These Cinnamon Streusel Muffins are moist, fluffy, and have a mouth-watering crumb topping that will have you reaching for seconds!
For Mother’s Day and Father’s Day each year, my hubby and I each prepare a breakfast for the other, at their request. Typically I choose morning cake (who wouldn’t want cake for breakfast, right?!), whereas my hubby almost always chooses some type of muffin.
This year, he changed from his typical blueberry request, and asked for a cinnamon streusel muffin. Since I didn’t have one that I truly LOVED, I spent the week before testing, tweaking, and trying new versions out. After about 3 batches of “eh, these are ok” muffins, this version was created and perfect!
I woke up early on Father’s Day, prepared a batch of these and served him in bed with a cup of coffee. I also made sure all three kiddos came in to wake him up, haha, after all, it WAS Father’s Day, LOL.
Not only did he thoroughly enjoy these, but the kiddos did too! Their favorite part was the crumb topping! These made about 15 muffins, however, I didn’t fill the cups up all the way, so it makes about 12-15 per batch!
Cinnamon Streusel Muffins
A moist, flavorful muffin, sprinkled with a cinnamon crumb topping that is mouth watering!
- 1 1/2 cups all purpose flour
- 3/4 cup brown sugar
- 1 tsp cinnamon
- 1/8 tsp salt
- 1/2 cup unsalted butter, cold
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 eggs
- 1/2 cup milk
- 2 tsp vanilla extract
Preheat oven to 375 and line a muffin tin with liners or spray with grease.
In a medium bowl, add the flour, brown sugar, cinnamon, and salt.
Using a pastry blender or two knives, cut in the butter until incorporated fully and place into refrigerator until ready to use.
In a separate bowl, combine the flour, baking powder, and salt. Set aside.
In a medium bowl, cream the butter and sugar together.
Beat in the eggs, one at a time, and then slowly pour in the milk and vanilla extract.
Add dry ingredients to mixture slowly, stirring until just combined.
Scoop batter into prepared muffin cup, filling about 2/3 full.
Remove topping from refrigerator and sprinkle topping generously on top of muffin batter.
Place muffin tray into oven and bake for 20-23 minutes, or until toothpick comes out clean when inserted in center of muffin.
Remove from oven and allow to cool 2-3 minutes before serving!
Tools I used for recipe: