Cinnamon Muffins are a delectable treat that combines the warm, comforting flavor of cinnamon with a delightful crumbly topping. These muffins will be your new go to as a breakfast on the go or as an afternoon snack!
After these muffins, you should check out my Apple Cinnamon Pancakes, Cinnamon Streusel Muffins, Cinnamon Roll Ups, Cinnamon Swirl Monkey Bread, Cinnamon Coffee Cake, and Cinnamon Roll Cheesecake Bars.
Why This Recipe Works
Sugar & Spice: And everything nice! The cinnamon in this cinnamon muffins recipe makes them perfectly spiced and sweet for a fall-inspired treat. When topped off with a cinnamon crumble topping, these muffins have the perfect flavor and texture! They are basically like coffee cake in muffin form!
Easy to Make: Muffins are one of my favorite treats to make since they are pretty easy to make and always come out delicious! This one has a small extra step of making the streusel topping, but trust me when I say it is totally worth it!!
Ingredients
For the Cinnamon Muffins
- Flour: All-purpose flour works great here!
- Sugar: Granulated sugar will sweeten these muffins up perfectly.
- Baking Powder & Baking Soda: A combination of baking powder and paking soda will help these muffins rise in the oven.
- Cinnamon: Cinnamon muffins wouldn’t be the same without the cinnamon!
- Salt: A little salt helps to balance all the flavors!
- Buttermilk: Buttermilk will make these cinnamon streusel muffins super moist and the flavor will be slightly tangy!
- Oil: A little oil adds fat and moisture.
- Eggs: Eggs add structure and also help the muffins rise!
For the Streusel Topping
- Flour: All-purpose flour works here!
- Sugar: Regular, granulated sugar.
- Cinnamon: To add a warm flavor to the streusel topping!
- Butter: Cold butter will melt and steam in the oven to create a crumbly, delicious topping!
Here’s How to Make It
Step by Step Instructions
- Preheat & Prep: Preheat the oven to 390 F and line a 12 hole muffin tin with muffin cases or squares of baking parchment. (not pictured)
- Make Streusel Topping: First, make the streusel topping. Combine the flour, sugar and cinnamon, and add the butter, but into small cubes. Using your fingertips, rub the butter into the mixture until you have a crumbly mix with a few chunkier pieces. Chill while you make the muffin mixture. (photos 1-3)
- Measure Out Ingredients: In a large bowl, whisk together the dry ingredients. In another or in a mixing jug, whisk together the liquid ingredients. (photo 4)
- Combine: Pour the wet ingredients into the dry ingredients until just combined. (photos 5-6)
- Fill Muffin Tins: Fill the muffin cases just under 2/3 full- the exact number of muffins this recipe will yield will depend on the size of your tin. Some muffin tins, especially silicone ones tend to run on the smaller size. Feel free to fill just to 1/2 if you want smaller, rather than bakery-style muffins. (photo 7)
- Top with Streusel Topping: Top each muffin very generously with the chilled streusel before baking for 20 minutes until the muffins have risen and the tops have cracked a little. (photo 8)
- Cool & Enjoy: Transfer the cinnamon streusel muffins to a wire rack to cool and enjoy!
Expert Tips
- For a more fall-flavored muffin, replace the cinnamon for pumpkin pie spice!
- Don’t over mix the batter! To ensure soft and tender cinnamon streusel muffins, make sure you only mix the ingredients until they are combined. Over mixing can result in dense or tough muffins!
- If you don’t have buttermilk on hand, combine regular milk with a dash of white vinegar and let it sit for 15 minutes!
Frequently Asked Questions
While these muffins are best on the day they are made, you can store them in an airtight container at room temperature for up to 2 days!
Definitely! To freeze, let the muffins cool completely and place them in a freezer safe bag. Store them in the freezer for up to 2 months. Reheat in the microwave for about 45-60 seconds so they are warm before eating!
More Muffin Recipes to Try
- Cinnamon French Toast Muffins
- Raspberry Crumb Muffins
- Pumpkin Chocolate Chip Muffins
- Banana Muffins
- Carrot Cake Muffins
- Zucchini Bread Muffins
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo of your CDLC creation!
Cinnamon Muffins
Ingredients
For the Cinnamon Muffins
- 2 cups flour
- 1 cup sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- ⅔ cup buttermilk
- ⅔ cup oil
- 2 eggs
For the Streusel Topping
- 4 tbsp flour
- 4 tbsp sugar
- 1 tsp cinnamon
- 2 tbsp butter - fridge cold
Instructions
- Pre heat the oven to 390 and line a 12 hole muffin tin with muffin cases or squares of baking parchment.
- First, make the streusel topping. Combine the flour, sugar and cinnamon, and add the butter, cut into small cubes. Using your fingertips, rub the butter into the mixture until you have a crumbly mix with a few chunkier pieces. Chill while you make the muffin mixture.
- In a large bowl, whisk together the dry ingredients. In another or in a mixing jug, whisk together the liquid ingredients.
- Pour the wet into the dry and whisk until just combined.
- Fill the muffin cases just under 2/3 full – the exact number of muffins this recipe will yield will depend on the size of your tin – some muffin tins, especially silicone ones tend to run on the smaller size. Feel free to fill just to 1/2 if you want smaller, rather than bakery-style muffins.
- Top each muffin very generously with the chilled streusel before baking for 20 minutes until the muffins have risen and the tops have cracked a little.
- Transfer to a wire rack to cool.
Just wondering…you say to grease a muffin tin…but the recipe says it makes 24. Are these regular size muffins or mini muffins? Thanks!
Hi Cindy! It’s regular sized muffins, you’ll need two 12 cavern muffin tins or you’ll need to use the same one twice. 🙂
Thanks…definitely want to try these!
Pumpkin + cinnamon streusel + cream cheese sounds like the best combo of flavors ever. These muffins look incredible Tiffany!
Ohhhh they really are the combo – almost too much goodness in one place! Thanks Aimee! 🙂 🙂
Hi! Wondering where it says to “sprinkle” the streusel on top….is it suppose to come out liquid-like or more of a I guess “powder” consistency?
Hi Janna, it’s more of a “scatter” than a sprinkle I guess. The mixture is not liquid-like, but it is moistened. Just drop teaspoonfuls onto the batter in the muffin tins.
So I should have read the comments first! It should say to grease 2 cupcake pans. I thought maybe the serving size was a half, so I made just 12, and they came out great, but I had too much of the streusel topping. No big deal.
It also was confusing that you say fill the tins 3/4 full, then later say till the tin is 2/3 full. It did not make sense since 3/4 is more than 2/3…. I would say fill 1/2 way, then later maybe 3/4. My pan must be slightly oversized because the 12 of them came out fine. BUT after all that work, I would have liked to have ended up with 24!!!
What about replacing buttermilk with plain Greek yogurt?
Yes, you can do this but if the yogurt is pretty thick, you will need to add a bit of milk or water to it. For every 3/4 cup of yogurt, mix 1/4 water or milk.