Bakery-Style Cinnamon Streusel Muffins

These bakery-style cinnamon streusel muffins are so quick & easy to make. They require very few ingredients and in only 20 minutes you can bake up these soft & moist muffins. They’re finished with a sweet crunchy cinnamon streusel on a super high dome muffin top. This recipe can also be customised to blueberry cinnamon streusel muffins. Instead of cinnamon in the muffin batter add in some frozen blueberries and bake them with this cinnamon streusel top. They’re turn out equally delicious. I have not tested them with any other fruits, but if you do, I’d love to hear how it goes. But needless to say, these cinnamon streusel muffins will make the perfect breakfast or brunch treat for you and your family in no time! 

Ingredients you’ll need to make this recipe:

• All-purpose flour: I highly recommend weighing all your ingredients using a kitchen scale for accurate recipe results. If you’re using cups, don’t scoop your cup into the flour. Spoon the flour into your cup and level it off with the back of a knife. 
• Ground cinnamon: I always prefer to ground cinnamon sticks on my own and it adds a more natural flavor to the baked goods. However you can also use a store-bought cinnamon powder.
• Unsalted butter: It is very important to have your butter at room temperature. You can ensure this by lightly pressing your finger on the block of butter. It should slightly leave an imprint. I also prefer to use unsalted butter because salted butters have varying amounts of salt content in them and it is always a good idea to add it on your own and avoid your bakes from being too salty.
• Brown sugar: Brown sugar adds more softness and moisture to your muffins along with also helping the muffins to hold their shape and structure. In these muffins, I decided to add only brown sugar which is what makes them ultra moist and delicious!
• Eggs: Use large eggs and bring them to room temperature before mixing in. Eggs strengthen the binding of your muffins and also add moisture. Having your eggs at room temperature makes it easier to incorporate them and allow them to mix thoroughly in your muffin batter. A good way of doing this is by letting them sit in a bowl filled with room temperature water for around 10 minutes or until they come down to room temperature.
• Vanilla: You must use a high quality pure vanilla extract in your recipes. This helps to add a rich flavor to your baked goods. Pure vanilla extracts are typically dark brown in color. This enhances the flavor of all ingredients and you should never leave this out.
• Buttermilk: Buttermilk is more acidic and has a higher fat content than whole milk too. Both of these things help it cut through the sweetness of the muffins, giving them a better flavor overall. It also helps to add moisture to your bakes.
• Nutmeg: I always love adding lots of spices to my bakes. But if this is not something that you prefer, you can always leave it out. However, I highly recommend adding it as it helps to enhance the flavour of cinnamon in the muffins.

Some Notes:

Other recipes you’ll love:

• Cherry Swirl Oreo Crust Cheesecake Bars
• Single Layer Chocolate Ganache Buttermilk Cake
• Hi-Hat Peanut Butter Cupcakes

Some other tips to make this recipe:

• Make sure you don’t leave your cinnamon streusel topping at room temperature for long especially if it’s warm outside. The butter will start to melt and it will not be as crumbly. I would recommend making it right before you want to bake your muffins.
• Make sure to store these muffins with a paper towel or some saltine crackers. This helps the muffin tops not become soggy and retain those crunchy exteriors. Incase they still become soggy, you can put them in the oven or air fryer until warm about 5 minutes. It is known to make them better.
• If you’re in a pinch and don’t have buttermilk in hand, I have a DIY substitute for you. Add 1 teaspoon of lemon juice in half cup. You can double or half this as required. Fill that cup with whole milk to the top. Mix and let it sit for 5 minutes. That’s it, your buttermilk is ready. Your muffins may not turn out marvellous, but they will still be delicious!
• I highly recommend investing in an oven thermometer and a kitchen scale. Baking at accurate temperatures and weighing your ingredients correctly ensure that you can replicate the recipes perfectly and enjoy the best flavors.

Happy Baking!

Bakery-Style Cinnamon Streusel Muffins

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• Author: Shambhavi
• Total Time: 50 minutes
• Yield: 12 large muffins 1x

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Description

These bakery-style cinnamon streusel muffins are so quick & easy to make. They require very few ingredients and in only 20 minutes you can bake up these soft and moist muffins with high dome tops. They’re finished with a sweet crunchy cinnamon streusel on a super high muffin top. They make the perfect Sunday brunch treat for you and your family!

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Ingredients

Scale 1x2x3x

Cinnamon Sugar Muffins:

• 2 cups (250g) all-purpose flour
• 2 teaspoon ground cinnamon
• 1 teaspoon Baking Powder
• ¼ teaspoon Baking Soda
• ½ teaspoon salt
• ½ cup (113g) unsalted butter, at room temperature
• 1 cup (110g) light or dark brown sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla
• 1 cup (240ml) buttermilk

Cinnamon Streusel Topping:

• ½ cup (125g) all-purpose flour
• ½ cup (110g) light or dark brown sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg, optional
• ¼ teaspoon salt
• ¼ cup (56g) unsalted butter, at room temperature

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Instructions

Cinnamon Sugar Muffins:

1. Preheat oven to 450°F (232°C). Meanwhile, grease and line a 12-cup muffin pan with cupcake liners. Set aside.
2. In a large bowl, add the unsalted butter and brown sugar. Using a hand mixer or a stand mixer, beat on medium speed until creamy, about 2 minutes. Add in the eggs, one at a time and beat until combined.  Lastly add in the vanilla extract. Beat again until combined thoroughly. The mixture will now be light and fluffy.
3. In a separate bowl, whisk together the flour, ground cinnamon, baking soda, baking powder and salt until thoroughly combined.
4. Add the dry ingredients into the wet ingredients about 4-5 tablespoons at a time and beat on low speed until combined. Repeat until all dry ingredients are added. The batter will be slightly thick. Now, add the buttermilk into the batter. Beat on low speed until fully incorporated.
5. Pour or spoon the batter into the liners. Fill each liner upto ⅔ full to avoid it from spilling over the sides or sinking.

Cinnamon Streusel Topping:

1. In a separate bowl, whisk together the all-purpose flour, brown sugar, cinnamon, nutmeg and salt.
2. Add in the unsalted butter and mix until the mixture becomes crumbly in texture.
3. Spoon a few spoons of this mixture (around 2 teaspoons for each muffin) onto the muffin batter in the muffin pan. Spoon it evenly on top of the entire muffin to get a uniform streusel topping.

Assembly:

1. Bake muffins for 5 minutes at 450°F (232°C). This initial high temperature helps the muffins to rise and form the perfect dome shape. Reduce the temperature to 350°F (177°C) and bake the muffins for 14-15 minutes or until a toothpick inserted comes out clean. 
2. Transfer the muffin pan to a wire rack immediately when done and allow them to cool.
3. Store muffins in an airtight container along with some saltline crackers or paper towels at room temperature for upto a week.

Notes

• Make sure you don’t leave your cinnamon streusel topping at room temperature for long especially if it’s warm outside. The butter will start to melt and it will not be as crumbly. I would recommend making it right before you want to bake your muffins.
• Make sure to store these muffins with a paper towel or some saltine crackers. This helps the muffin tops not become soggy and retain those crunchy exteriors. Incase they still become soggy, you can put them in the oven or air fryer until warm about 5 minutes. It is known to make them better.
• If you’re in a pinch and don’t have buttermilk in hand, I have a DIY substitute for you. Add 1 teaspoon of lemon juice in ½ cup. You can double or half this as required. Fill that cup with whole milk to the top. Mix and let it sit for 5 minutes. That’s it, your buttermilk is ready. Your muffins may not turn out marvellous, but they will still be delicious!
• I highly recommend investing in an oven thermometer and a kitchen scale. Baking at accurate temperatures and weighing your ingredients correctly ensure that you can replicate the recipes perfectly and enjoy the best flavors.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Dessert, Breakfast, Cinnamon Sugar
• Cuisine: American

Keywords: streusel muffins, cinnamon sugar muffins, cinnamon sugar streusel, bakery-style streusel muffins, cinnamon streusel muffins