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Yields:
12 serving(s)
Prep Time:
35 mins
Total Time:
1 hr 35 mins
There’s something about the smell of cinnamon baking that draws everyone into the kitchen. It's warm, homey, and truly perfect for any occasion. Christmas? Thanksgiving? Yes to cinnamon! Easter? Mother's Day? Yes and yes! A cinnamon treat is always welcome. These cinnamon streusel muffins are built with simple layers of flavor (a cinnamon swirl in the middle and a crunchy streusel on top) that come together in the most satisfying way.
The batter is deliciously rich from sour cream and butter, which gives the muffins a soft, moist texture. Each one has a layer of cinnamon sugar running through the middle, so you get that warm spice in every bite instead of just on top. Then there’s the streusel—made with oats, brown sugar, and butter—which bakes up golden and slightly crisp. A quick drizzle of glaze finishes them off and adds just a little sweetness without overpowering the cinnamon flavor.
Serve them up with a cowboy quiche, some hot cowboy coffee (for Ladd), or a big glass of iced coffee (my personal preference), and you have a breakfast spread everyone will love.
How do you get a cinnamon swirl in muffins?
To create the swirl, layer half the batter in the muffin cups, add a spoonful of the cinnamon filling mixture, then top with more batter. This creates a ribbon of cinnamon throughout each muffin.
Can you make cinnamon streusel muffins ahead of time?
Yes. These muffins can be made a day in advance and stored in an airtight container at room temperature. They also reheat well in the microwave for about 10 to 15 seconds.
Can you freeze cinnamon streusel muffins?
Absolutely. Let the muffins cool completely, then store them in a freezer-safe zip-top bag or container for up to 2 months. Thaw at room temperature or warm before serving.
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Ingredients
FOR THE STREUSEL:
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/2 cup packed dark brown sugar
- 3/4 tsp. kosher salt
- 5 Tbsp. salted butter, cubed and at room temperature
FOR THE CINNAMON SWIRL:
- 1/4 cup packed dark brown sugar
- 2 Tbsp. salted butter, melted and slightly cooled
- 1 Tbsp. all-purpose flour
- 1 tsp. ground cinnamon
FOR THE MUFFINS:
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/2 tsp. kosher salt
- 1 cup sour cream, at room temperature
- 1 stick salted butter, melted and slightly cooled
- 1/2 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1/2 tsp. vanilla extract
FOR THE GLAZE:
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
Directions
- Step 1Preheat the oven to 375˚. Line a 12-cup muffin pan with paper liners. Make the streusel: Stir together the flour, oats, brown sugar and salt in a small bowl. With a fork or your hands, cut in the butter until pea-size crumbs form. Set aside.
- Step 2Make the cinnamon swirl: Whisk together the brown sugar, melted butter, flour and cinnamon in a small bowl. Set aside.
- Step 3For the muffins: Whisk together the flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Whisk together the sour cream, melted butter, brown sugar, granulated sugar, eggs and vanilla in a large bowl until smooth. Add the dry ingredients and stir gently with a rubber spatula just until no streaks of flour remain. The batter should be thick but smooth.
- Step 4Divide half of the batter evenly among the muffin cups (about 2 tablespoons per cup). Spoon 1 teaspoon of the cinnamon swirl mixture over the batter in each cup. Top with the remaining batter, filling each cup three-quarters full. Sprinkle with the streusel, pressing lightly so it adheres.
- Step 5Bake until the muffins are golden brown and spring back when gently pressed, 30 to 32 minutes. Let cool 10 minutes in the pan, then remove to a rack to cool completely, about 30 minutes.
- Step 6Make the glaze: Whisk together the powdered sugar and 1 tablespoon milk in a bowl. Slowly add up to 1 more tablespoon milk until the glaze is smooth and easy to drizzle. Drizzle over the cooled muffins and let set, about 10 minutes.
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