Cinnamon Streusel Muffins
These cinnamon streusel muffins are one of my favorite breakfast treats. They taste like moist cinnamon coffee cake muffins with a buttery, crunchy cinnamon streusel topping. These are perfect for breakfast or a quick snack when you're about to head out the door to take on the go.
Equipment
- 12-well muffin pan
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Ingredients
Streusel
- 48 grams unsalted butter melted
- 90 grams all purpose flour
- 80 grams brown sugar light or dark
- ½ teaspoon ground cinnamon
Muffins
- 112 grams unsalted butter melted
- 120 grams granulated sugar
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- 170 grams plain Greek yogurt
- 226 grams all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
Instructions
Streusel
- Line every other cup of a muffin pan with liners and set aside. Preheat a conventional oven to 425°F/220°C.
- For the streusel, whisk melted butter, flour, brown sugar, and cinnamon in a small bowl until crumbly. Place in the freezer while you make the muffin batter.48 grams unsalted butter, 90 grams all purpose flour, 80 grams brown sugar, ½ teaspoon ground cinnamon
Muffins
- In a large mixing bowl, whisk the melted butter, sugar, eggs, and vanilla extract together until well combined.112 grams unsalted butter, 120 grams granulated sugar, 2 large eggs, 2 teaspoon vanilla extract
- Add the Greek yogurt and whisk until smooth with no lumps.170 grams plain Greek yogurt
- Fold the flour, baking powder, baking soda, salt, and cinnamon into the wet ingredients with a rubber spatula until the dry streaks of flour disappear.226 grams all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 tablespoon ground cinnamon
- Spoon 1 teaspoon of the cinnamon streusel into the bottom of each muffin liner. Add a tablespoon of muffin batter over the top of it, followed by another teaspoon of streusel.
- Fill the muffin liners to the top with batter and generously sprinkle streusel and coarse sugar (optional) on top.
- Bake the muffins at 425°F/220°C for 5 minutes. Then reduce the heat to 350°F/180°C and bake for 11-14 more minutes until a toothpick inserted in the center comes out clean with a few moist crumbs attached.
- Allow the muffins to cool in the pan for 5-10 minutes, and then carefully transfer them to a wire cooling rack. Let cool completely and enjoy!
Video
Notes
Storage: Store muffins in an airtight container at room temperature for 2-3 days.
Freezing: Place the cooled muffins in a freezer-safe container or bag and freeze for up to 3 months. Let thaw in the refrigerator overnight or on a plate at room temperature for a few hours before eating.
Nutrition
Serving: 1muffinCalories: 278.4kcalCarbohydrates: 38gProtein: 5.3gFat: 11.9gSaturated Fat: 7.1gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 3.1gTrans Fat: 0.4gCholesterol: 56.7mgSodium: 243mgPotassium: 74.8mgFiber: 1.1gSugar: 17.1gVitamin A: 375.6IUVitamin C: 0.03mgCalcium: 59.8mgIron: 1.5mg
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