Cinnamon Muffins are moist, light, and fluffy with a sweet cinnamon streusel topping.
This easy cinnamon muffin recipe is one the whole family will love! Cinnamon baked goods are so comforting and I love the streusel topping. Muffins are great for breakfast or a snack.
Ingredient Needed for Cinnamon Muffins Recipe
How to Make Cinnamon Muffins with Crumble
- Streusel topping. Melt the butter in the microwave until slightly melted. Stir in the brown sugar, flour, and cinnamon. Set aside.
- Mix dry ingredients. In a medium bowl, add flour, sugar, cinnamon, baking powder, salt, and nutmeg. Stir to combine.
- Mix wet ingredients. In a separate medium bowl. Whisk together milk, sour cream, oil, eggs, and vanilla extract.
- Combine. Pour the dry mixture into the wet mixture. Stir to just combine, don’t overmix.
- Scoop batter evenly into the muffin tins (I used a 3-tablespoon scoop). Sprinkle each muffin top with the streusel topping.
- Bake for approximately 18-20 minutes or until a toothpick comes out mostly clean with a few moist crumbs when poked in the middle. Let cool for 10 minutes before transferring to a cooling rack.
Muffin Tips
- Don’t over-mix the batter.
- Streusel topping- use a fork to break up crumble topping or crumble it onto the muffin with your fingers.
- Don’t overfill the muffin cups.
Variations
- Add crushed nuts
How can I Make my Muffins Light and Fluffy?
Make light and fluffy muffins by using oil instead of butter in the muffin batter. Also, make sure not to overmix the batter. Overmixing causes muffins to become denser. Mix until just combined for best results.
What can I add to my Muffin Mix to Make it Moist?
Adding sour cream or plain yogurt makes muffins super moist. I first tested the recipe without sour cream then added it to the second test. Adding sour cream made the muffins moister!
Do I Need to use Cupcakes Liners for This Recipe?
I always like using cupcake liners to prevent sticking. But if you don’t have any you can spray the muffin tin with nonstick cooking spray.
Cinnamon Muffins Gluten Free
Make the muffins gluten-free by swapping regular all-purpose flour for gluten-free.
How to Store Muffins
Store leftovers in an airtight container for up to 4 days. You can freeze them for up to 3 months.
How to Store Muffins so They Don’t Get Soggy
Line the container with paper towels so they soak up the excess moisture. I also store it in an airtight container but crack open the lid slightly and that helps as well.
Products Used
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More Muffin Recipes
Cinnamon Lovers
Cinnamon Muffins
Equipment
- muffin tin with muffin liners or spray with nonstick cooking spray
- 2 Medium mixing bowls
- small mixing bowl
Ingredients
Streusel Topping
- 3 tbsp butter melted slightly
- 4 tbsp brown sugar
- 3 tbsp all-purpose flour
- ½ tsp cinnamon
Cinnamon Muffins
- 2 cups all-purpose flour
- ½ cup sugar
- 2 tsp baking powder
- 2 tsp cinnamon
- ¼ tsp salt
- â…› tsp nutmeg
- ¾ cup milk
- ¼ cup sour cream or plain yogurt
- ½ cup vegetable oil I used avocado oil
- 2 large eggs
- 1½ tsp vanilla extract
Instructions
- Preheat the oven to 375°F.Line the muffin tin with liners or spray with nonstick cooking spray.
- For the streusel topping, melt the butter in the microwave until slightly melted. Stir in brown sugar, flour, and cinnamon. Set aside.In a medium bowl, add flour, sugar, cinnamon, baking powder, salt, and nutmeg. Stir to combine. In a separate medium bowl. Whisk together milk, sour cream, oil, eggs, and vanilla extract. Pour the dry mixture into the wet mixture. Stir to just combine, don't overmix.Scoop batter evenly into the muffin tins (I used a 3-tablespoon scoop). Sprinkle the streusel topping over each muffin so there are clumps of topping.
- Bake for approximately 16-20 minutes or until a toothpick comes out mostly clean with a few moist crumbs when poked in the middle. Let cool for 10 minutes in the muffin tin before transferring it to a cooling rack.
- Store leftovers in an airtight container for up to 4 days.
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