These Cinnamon Streusel Muffins are made with brown sugar for a moist cake texture and a buttery crumble on top. Each muffin has a cinnamon swirl in the middle that makes every bite delicious.

After the muffins are baked and slightly cooled, a vanilla glaze is drizzled on top to bring it all together. They are everything you love about a coffee cake but in muffin form!

Cinnamon Streusel Muffin on a plate and topped with a vanilla glaze drizzle.

This small batch muffin recipe is so delicious and easy to make that you’ll want to make it every day.

The crumb topping is so soft, perfectly contrasting the moist cinnamon muffin. Once the glaze is poured on top, it’s heaven in every bite!

While these muffins are tasty and indulgent, they don’t leave you feeling sluggish or crashing from a sugar high.

Main Ingredients

For the full list of ingredients and their specific measurements, scroll down to the recipe card for these Cinnamon Streusel Muffins.

Ingredients measured out in bowls to make the cinnamon streusel muffin recipe.

How to Make a Perfect Cinnamon Swirl in these Brown Sugar and Cinnamon Streusel Muffin Recipe

Once the dough is ready, you are going to add about 1-2 tbsp of batter into each muffin tin.

Top the dough with a layer of the cinnamon sugar mixture. Then add an additional tablespoon of batter.

You are then going to take a toothpick and swirl the cinnamon sugar and batter together.

It should create beautiful ribbons throughout so that you get some cinnamon in every bite!

What’s the difference between a crumble and streusel topping?

If you are wondering what the difference is between crumb topping and streusel, not much is the answer. They both are made with similar ingredients to make a buttery topping that pairs perfectly with these fluffy muffins.

In some cases, a streusel may also contain oats or nuts. However, this specific recipe does not.

Step by Step Process to Make these Cinnamon Streusel Muffins

The full-detailed instructions are written out in the recipe card below. Use these images to help guide you as needed while following the directions.

Salted butter melted in a bowl.
Melt the butter
Salted butter melted in a bowl with dark brown sugar.
Add the sugar
Wet ingredients in a large mixing bowl.
Mix using a whisk then add the eggs, milk and vanilla extract
Wet ingredients mixed together in a large mixing bowl.
Whisk
Dry ingredients added to the wet.
Add in the dry ingredients
Muffin batter in the bowl.
Fold into the batter
Muffin batter transfered to muffin liners.
Transfer 1-2 tbsp to muffin liners
Assembling the cinnamon streusel muffins in the muffin tin.
Add a layer of cinnamon sugar mixture for the swirl
Assembling the cinnamon streusel muffins in the muffin tin.
Add another tbsp of batter
Assembling the cinnamon streusel muffins in the muffin tin.
Top each muffin with the streusel
Baked muffins in the muffin tin.
Bake
Baked muffins in the muffin tin.
Let cool
Baked muffins in the muffin tin topped with a vanilla glaze.
Make the vanilla glaze
Cinnamon Streusel Muffins topped with a drizzle of vanilla glaze.
Top with the glaze once cooled and enjoy!

Frequently Asked Questions

How can I make these Cinnamon Streusel Muffins gluten-free friendly?

To make these muffins gluten-free friendly, use an all purpose gluten-free flour at a 1:1 ratio.

What’s the secret to a perfect, moist muffin crumb?

The key to a fluffy, tender crumb is to avoid over-mixing the batter. You will fold the dry ingredients into the wet until just combined. Meaning, there should be no dry flour or large lumps, but some small streaks or specks are fine.

Can I half or double the recipe?

Yes! I have made a half batch of this recipe. However, you can also double every ingredient for this recipe to yield 24 muffins.

What produces a tall and fluffy muffin?

The baking soda and baking powder give this muffin the perfect lift and lightness. Make sure to use accurate measurements of both to get the perfect texture.

How can I store these muffins for the week?

If there are any left, you can store in an airtight container for 3-5 days at room temperature or in the fridge for up to 7 days.

Baked muffins in the muffin tin topped with a vanilla glaze.
Cinnamon Streusel Muffin on a plate and topped with a vanilla glaze drizzle.
4.95 stars (19 ratings)

Cinnamon Streusel Muffins with Brown Sugar

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 12 muffins
These Cinnamon Streusel Muffins are made with brown sugar for a moist cake texture and a buttery crumble on top. Each muffin has a cinnamon swirl in the middle that makes every bite delicious.
After the muffins are baked and slightly cooled, a vanilla glaze is drizzled on top to bring it all together. They are everything you love about a coffee cake but in muffin form!
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Ingredients
 

Muffin Ingredients

  • 2 egg
  • 1/2 cup dark brown sugar
  • 1/2 cup salted butter, melted
  • 2/3 cup milk
  • 2 tsp vanilla extract
  • 1 1/2 cup all purpose flour, or gluten-free all purpose flour
  • 1 tsp cinnamon
  • 2 tsp baking powder
  • 1/2 tsp baking soda

Cinnamon Sugar Swirl

  • 3 tbsp granulated sugar
  • 1 tsp cinnamon

Streusel Topping

  • 1 cup all purpose flour
  • 1/3 cup dark brown sugar
  • 1/3 cup granulated sugar
  • 1 1/2 tsp cinnamon
  • 1/2 cup salted butter, melted

Vanilla Glaze

  • 1/2 cup powdered sugar
  • 1 tbsp milk, add an additional tsp of milk at a time if you want to thin out the glaze

Instructions
 

  • Add the muffin liners to a muffin pan (I put them in every other mold to give the muffins room to rise)
  • Preheat the oven to 375 degrees F
  • Start by making the muffin base. Combine all of the wet ingredients in a large mixing bowl
  • Mix until just combined then fold in the dry ingredients.
  • Scoop 2 tbsp of batter into each muffin liner
  • Top with a layer of the cinnamon sugar mixture that has been combined together in a small bowl
  • Add another 1-2 tbsp of batter on top
  • Spread in an even layer
  • Next, make the crumble topping
  • Combine all the ingredients together in a mixing bowl until you have a crumble. It should have clumps but not be dry in texture
  • Top each muffin with a layer of the crumble topping
  • Bake in the oven for 17-20 minutes or until a toothpick comes out clean
  • Let the muffins cool and make the vanilla glaze
  • Once the muffins have cooled, drizzle the vanilla glaze on top
  • Enjoy!

Nutrition

Serving: 1g, Calories: 318kcal, Carbohydrates: 39g, Protein: 4g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 68mg, Sodium: 264mg, Potassium: 67mg, Fiber: 1g, Sugar: 19g, Vitamin A: 515IU, Vitamin C: 0.02mg, Calcium: 80mg, Iron: 2mg
Author: Jessica Selensky
Course: Breakfast, Dessert, Snack
Cuisine: American
Keywords: Cinnamon Muffin, Coffee Cake, Coffee Cake Muffin, gluten-free baking, gluten-free muffin

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