Cinnamon Sugar Muffins

cinnamon streusel muffins

One day, we didn’t have any bread for lunch, so I looked for a muffin recipe to make. I was in the mood for cinnamon streusel and I found this recipe while googling.

A lovely thing about these muffins is that they have cinnamon IN them as well as on top of them.  And they have a soft, cakey texture which, in my opinion, is a mark of a good muffin.

I’ve made these twice so far, and they were all gone in a few hours.  🙂

First, you’ll need to make the streusel.  Put all the streusel stuff into a bowl.

streusel ingredients

Then use a pastry blender to cut in the butter until the streusel looks like crumbs.

cut butter into streusel

On to the muffins!

Put all the dry ingredients into a large bowl.

cinnamon sugar muffin dry ingredients

Mix ’em all together and then make a well in the center.

make a well in the center

Next, combine the milk, melted butter, vanilla, and egg in a medium bowl.

mix wet ingredients

Then pour the wet ingredients into the dry ingredients.

pour in wet ingredients

Mix gently, just until combined.

stir muffins gently

muffin batter

Grease a 12 cup muffin tin and spoon the batter into the cups. They should be about 2/3 full.

spoon batter into muffin tin

Top with the streusel.

spoon batter into muffin tin

And then bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.

place muffins in oven

Let the muffins cool in the pan on a wire rack for a few minutes, just so that they’ll cool down a bit and be easier to remove from the tin.


Once they’re cooled a bit, remove the muffins from the pan and let them cool on a wire rack.

Or just eat them right away.  😉

Cinnamon Streusel Muffins

For the Streusel Topping:

¼ cup (30 g) all purpose flour
¼ cup (57 g) firmly packed brown sugar
1 teaspoon (5 mL) cinnamon
3 tablespoons (43 g) cold butter

For the Muffins:

2 cups (242 g) all purpose flour
½ cup (100 g) sugar
¼ cup (57 g) firmly packed brown sugar
1 tablespoon (15 mL) baking powder
1 teaspoon (5 mL) cinnamon
½ teaspoon (2.5 mL) salt
¾ cup (177 mL) milk
½ cup (114 g) butter, melted
1 teaspoon (5 mL) vanilla
1 egg, beaten

Preheat oven to 375°.

Mix all streusel ingredients in a small bowl with a pastry blender until crumbs form.

In a large bowl, mix all muffin dry ingredients together and form a well in the middle. Combine all wet ingredients in a medium sized bowl. Pour wet ingredients into dry ingredients and mix until just combined.

Grease a muffin tin and scoop batter in, filling the cups about 2/3 of the way full. Top with streusel.

Bake for 15-18 minutes, or until light brown. Cool on a cooling rack for 5 minutes.


Original recipe found here.


  1. They look delicious! I’ll be making them this weekend. Thanks for the recipe!

  2. Oh, I love anything with cinnamon and this one has it all the way through so…definitely trying this one. Super easy to make, it seems.

  3. Marie Akers says:

    Looks great…Think I have all those ingredients…So, they will be made…Thanks for the recipe and the inspiration.

  4. I made these today. I love how there is cinnamon in both the muffin and the topping. They were delicious. Thanks for the recipe.

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