Cinnamon Streusel Muffins
Cinnamon streusel muffins have layers of buttery cinnamon and brown sugar streusel between layers of light and fluffy vanilla cake studded with cinnamon chips. Roasted pecan chips add texture but are an optional addition for this easy recipe.
FACT: Streusel makes every baked good taste better. I love it so much, I have a stand-alone recipe for make ahead streusel topping just to keep it on hand for sprinkling over homemade quick breads and muffins.
If you love cinnamon-flavored breakfast treats like homemade cinnamon breads and cinnamon rolls, it will be love at first bite with this easy cinnamon streusel muffin recipe.
You can bake a pan of a dozen muffins or 6 jumbo-sized muffins in minutes for a special family breakfast or as a special treat to bring along to a potluck party this holiday season.
Why This is the Best Recipe
Homemade breakfast pastries are on of my favorite things to bake. I think this is the best cinnamon streusel muffin recipe because:
- Cinnamon Chips: There is so much cinnamon flavor in this recipe but the cinnamon chips are what really make it amazing.
- Crispy Pecan Topping: I added pecan chips to my streusel topping for texture but yes, you can absolutely make this nut-free if you need to.
- 1 Easy Dozen: I was tempted to write this recipe for 2 dozen muffins so it would be party-sized for the holidays. But, I love that I can whip up just a smaller batch of muffins for my family as a special treat. If you want to double it, I've got some prep tips for you at the bottom of the post.
Ingredients
This cinnamon-packed muffin recipe only needs a few pantry ingredients:
- Cinnamon Chips: Like chocolate chips, but all cinnamon flavored. You can find these in the baking aisle or sometimes near the holiday/seasonal aisles. You can also order this 3-pack online here.
- Ground Cinnamon
- Flour
- Regular Sugar & Brown Sugar
- Butter: I used salted.
- Eggs
- Sour Cream
- Vanilla
- Baking Powder
- Baking Soda
- Kosher Salt
- Chopped Pecans: Optional.
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Prep the Cinnamon Chip Batter
Add the softened butter, a whole egg and an egg yolk to the bowl of a stand mixer fitted with the paddle attachment. Beat the egg and butter together until thoroughly combined.
Add the sour cream and vanilla to the butter mixture and mix them in on medium speed.
In a separate mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and kosher salt. With the stand mixer on low, add the flour to the butter mixture and mix it for 15 seconds.
Scrape down the sides of the mixer and then beat the batter for 1 minute on medium speed until light and fluffy.
Add the cinnamon chips and stir them in. Set the batter aside.
Prep the Cinnamon Streusel
In a small mixing bowl, add the flour, sugar, brown sugar, and ground cinnamon. Whisk them together with a fork.
Add the diced cold butter to the bowl and press it into the sugar mixture with a fork.
You may find it is easier to pinch the butter into the sugar mixture with your fingers but work quickly so the butter doesn't melt in your hands.
The streusel is ready when the sugar begins to clump together like this:
Stir in the chopped pecans (if using).
Assemble the Muffins
This recipe makes 1 dozen regular muffins or 6 jumbo muffins. Add the cupcake lines to your muffin pan of choice.
Using a large table spoon, scoop a dollop of muffin batter into the bottom of each muffin well. You'll only use HALF of the batter to start.
Then add about a tablespoon of cinnamon streusel over each muffin well.
Spoon the remaining half of the muffin batter over each well.
Then sprinkle the rest of the streusel topping over the top.
Baking Instructions
Preheat your oven to 350°F.
Bake the muffins for 22 - 26 minutes for regular muffins or 30 - 35 minutes for jumbo muffins.
They should look golden brown and bounce back when you gently press the tops.
Make Ahead Tips
I personally think that streusel topped muffins taste best the day they are baked but you can keep the baked muffins in an airtight container for 3 - 5 days.
I made them on a Sunday afternoon and my girls enjoyed them for school morning breakfasts all week. By Friday, they were tasting a little bit stale, but we just reheated them in the air fryer for a minute to help the texture.
If you're serving them for a holiday or special event and you want to bake them fresh but save time, you can prep the muffin batter and the streusel the night before but store them separately in the fridge.
In the morning, just layer the batter and streusel in the muffin tin and bake.
I don't recommend freezing these muffins, I don't think the topping would have a very nice texture after it thaws.
Serving Suggestions
While I baked these for my kids as a special school morning breakfast treat during the fall, they would make an excellent choice for holiday entertaining in the months ahead.
Bring a basket of cinnamon muffins as a surprising addition to a Thanksgiving potluck party or serve them warm as part of a Christmas brunch.
Double up the recipe ingredients to make 2 dozen muffins to a breakfast for a crowd or to fill a big muffin platter for a prom after party breakfast.
More Breakfast Pastry Recipes
If you love baking breakfast treats, you won't want to miss these other delicious recipes:
📖 Recipe
Cinnamon Streusel Muffins
Ingredients
For the Cinnamon Chip Muffins:
- 5 tablespoons salted butter softened
- 1 whole egg plus 1 egg yolk
- 3/4 cup sour cream
- 1 1/2 teaspoons vanilla
- 1 cup flour
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/4 cup cinnamon chips
For the Cinnamon Streusel:
- 1/3 cup flour
- 1/4 cup firmly packed brown sugar
- 3 tablespoons salted butter cold
- 1/4 teaspoon cinnamon
- 1/4 cup chopped pecans optional
Instructions
- Preheat the oven to 350°F. Line a standard muffin pan with 12 wells or a jumbo muffin pan with 6 wells with muffin liners. Set aside.
Prepare the Muffin Batter:
- In a larger mixing bowl, add the butter, egg, and egg yolk. Beat them together with an electric mixer on medium speed until thoroughly combined.
- Add the sour cream and vanilla to the butter mixture. Mix them in on medium speed.
- In a medium sized mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and kosher salt.
- Add the flour to the butter mixture and beat it in for 15 seconds. Scrape down the sides of the bowl with a spatula. Beat the muffin batter on medium speed for 1 minute or until light and fluffy.
- Add the cinnamon chips to the muffin batter and stir to combine.
Prepare the Streusel:
- Whisk together the flour, sugar, brown sugar, and cinnamon. Dice the cold butter and add it to the bowl. Use a fork to mash the mixture together or pinch it with your fingers until the butter has been worked into all the dry ingredients and it begins to clump together. Add the chopped pecans to the bowl and stir to combine.
Assemble and Bake:
- Use half the muffin batter to fill the prepared muffin tin wells. Sprinkle half the prepared streusel evenly over the top of the muffins. Pour the remaining muffin batter over the top of each well and then finish with the remaining half of the streusel topping.
- Bake the cinnamon streusel muffins for 22 - 26 minutes for standard muffins or 30 - 35 minutes for jumbo muffins. They should be golden brown and bounce back when gently pressed with your finger. Let them cook for at least 5 minutes before removing from the pan.
Recipe Notes
Make Ahead Tips:
These muffins are best served the day you bake them. If you're serving for a holiday or special event, you can prep both the muffin batter and streusel topping the day before. Store them separately in the fridge. Then just assemble and bake the muffins in the morning.Save This Recipe to Your Recipe Box
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