cinnamon streusel muffins

Bake up this cinnamon muffins recipe to impress everyone: they're light and moist, with a crumbly streusel topping!

Cinnamon Muffins

all-purpose flour

sugar

cinnamon

baking powder

salt

neutral oil

cottage cheese (small curd if possible)

milk

flour

salted butter, melted

Preheat

Preheat the oven to 350 degrees Fahrenheit. Spray a standard 12-cup muffin tin with cooking spray or add muffin cup papers.

Make the batter

In a large bowl, whisk the all-purpose flour, sugar, cinnamon, baking powder, and salt. In a separate medium bowl, whisk the egg, then whisk in the vegetable oil, cottage cheese and milk. Stir the wet ingredients into the dry ingredients until a thick dough forms. Scoop the batter evenly into the muffin cups (the cups will be nearly full).

Make the streusel topping

Melt the salted butter. Stir in the sugar, flour and cinnamon for the topping until it is well mixed and forms a crumbly sugar mixture. Sprinkle it evenly between the muffins.

Bake

Bake the muffins for 20 minutes, until puffed and golden and a toothpick comes out clean. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 20 minutes. You can also make into Cinnamon Roll Muffins by drizzling with powdered sugar icing. Leftovers do become soggy so only add icing to the muffins you plan to serve.

Storage info

Store at room temperature up to 2 days loosely covered in foil, or refrigerated in a sealed container lined with paper towel for 5 days (let stand on the counter to come to room temperature before eating).

Cinnamon streusel muffins are the perfect combination of a soft and fluffy muffin base with a layer of cinnamon sugar goodness in the center of the muffin and a crunchy, sweet streusel topping. Makes 6 jumbo muffins.

Moist Homemade Cinnamon Streusel Muffins

butter (melted)

brown sugar (packed)

oats (old-fashioned)

unsalted butter (room temperature)

vegetable oil

eggs

vanilla extract

sour cream

confectioners' sugar

milk (or enough to make a pourable glaze)

In a small bowl, mix together filling ingredients and set aside.

In a separate bowl, add the streusel ingredients. With clean hands, mix together, squeezing to form clumps until all ingredients are incorporated in clumps. Set aside until ready to top the muffins

Preheat the oven to 425ºF. Line a 6-cup jumbo muffin pan with liners or spray with nonstick spray and set aside. If making standard sized muffins, line a 12-cup muffin tin with paper cupcake liners or spray with nonstick cooking spray. Set aside

In a large mixing bowl, whisk together flour, baking powder, salt and cinnamon. Set aside.

In a separate large bowl, mix together with a wooden spoon the vegetable oil, brown sugar, eggs, milk and sour cream until well incorporated.

Gently fold in the dry ingredient mixture until no dry spots of flour are left.

If using a jumbo muffin tin, add ¼ cup muffin batter to the bottom of each muffin cup. If using a standard muffin tin, add 2 tablespoons of muffin batter. Add 2 teaspoons of the filling for jumbo, 1 teaspoon for standard, then top with ¼ cup more muffin batter (2 tablespoons for standard)

Sprinkle muffin batter generously with streusel topping, dividing it evenly among the muffins

Bake for 5 minutes at 425ºF, then lower the oven temperature down to 350ºF for another 15 minutes for standard muffins and 18-20 minutes for jumbo, or until a toothpick inserted into the center of the center muffin comes out clean.

Allow to cool in muffin tins for 10 minutes, then transfer to a wire rack to cool completely.

In a small bowl, mix glaze ingredients together and drizzle on top prior to serving

This recipe looks delicious. Can I substitute gluten free flour for regular flour?

Wow and Wow !
Outstanding recipe, made them as gifts for friends. 
All are now huge fans!
Amazing taste of cinnamon.

The batter was kind of thick for me. Is that normal?

I made these this morning for my physical therapy staff. I accidentally forgot the vanilla in the batter. But with all the flavor in the filling and the streusel topping it wasn’t even missed. I was actually told that it was the best muffin they ever had. I will definitely make these again! …….AND….hopefully remember the vanilla next time! Lol!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1677081539/ixaKwzP6G.mp4

Cinnamon streusel muffins are the perfect combination of a soft and fluffy muffin base with a layer of cinnamon sugar goodness in the center of the muffin and a crunchy, sweet streusel topping.

Cinnamon Streusel Muffins

These cinnamon streusel muffins are a moist, easy to make muffin with brown butter, a cinnamon sugar swirl and a buttery crumb topping. They’re the perfect cozy muffin to enjoy warm for breakfast or as a sweet afternoon treat.

brown sugar

butter

neutral oil (avocado, coconut, canola)

eggs (room temperature)

vanilla

buttermilk (room temperature)

sour cream (room temperature)

baking soda

brown butter

Start by browning 1/2 cup of salted butter. You&#39;ll melt 1 stick of butter in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour all of it into a bowl and allow to cool completely. If you want to rush the process you can stick it in a fridge or freezer for 10-15 minutes.

Preheat oven to 350 F. Line muffin tins with liners, or spray with non-stick spray and set aside. I like to use two muffin pans and space out my liners for a higher rise on my muffins.

crumb topping

In a small bowl mix together the flour, brown sugar, cinnamon and salt for the crumb topping. Add in the melted butter and mix again until you have large and small bits. Set aside.

oil and sugars

In a medium bowl, whisk together browned butter, oil and sugar until completely dissolved. Stir in eggs, vanilla, buttermilk and sour cream.

dry ingredients

Whisk in the baking powder, baking soda, salt and flour.

swirl

In another small bowl mix together the brown sugar and cinnamon for the swirl.

batter

Scoop about 2 tablespoons of muffin batter into your muffin cups. Followed by 1 tablespoons of the brown sugar &amp; cinnamon on top of that.

Top with another 2 tablespoons of muffin batter and a good amount of the crumb topping.

bake

Bake for 20-23 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool in muffin tin.

Sprinkle with powdered sugar.

One of the best muffins ever! The cinnamon sugar mix in the middle combined with the streusel on top is so delicious! Great recipe!

https://content.jwplatform.com/videos/6Gl6GxvO.mp4

A step-by-step tutorial on how to make my cinnamon streusel muffins

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Cinnamon Streusel Muffins

Top 3 cinnamon streusel muffins recipes from across the web

The most viewed cinnamon streusel muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Moist Homemade Cinnamon Streusel Mu...

Cinnamon Streusel Muffins

The most viewed cinnamon streusel muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine