Cinnamon Streusel Muffins with Brown Sugar
Cinnamon Streusel Muffins with Brown Sugar are a delicious version of a coffee cake. These muffins are light, moist, easy to make and a tasty way to start the day.
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.
They are the perfect muffin to make on a Sunday morning for yourself or to share with your loved ones. Plus, the perfect pick-me-up to have throughout the week ahead!
Main Ingredients
- Flour
- Baking Powder
- Baking Soda
- Cinnamon
- Egg
- Regular granulated sugar
- Dark Brown Sugar
- Vanilla Extract
- Salted Butter
How to Make a Cinnamon Swirl in the Muffin
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!
You can also opt to leave the cinnamon sugar as is and have a nice layer right in the middle of the muffin.
How to Make Cinnamon Streusel Muffins
- 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 1-2 tbsp of batter into each muffin holder
- Top with cinnamon sugar mixture
- Add another 1-2 tbsp of batter on top
- Swirl the cinnamon sugar mixture throughout the muffin batter.
- Next, make the crumble topping
- Top each muffin with the crumble topping
- Bake in the oven for 10-13 minutes or until the muffins have risen and a toothpick comes out clean
- Let the muffins cool and make the vanilla glaze
- Once the muffins have cooled completely, drizzle the vanilla glaze on top
- Enjoy!
Frequently Asked Questions
Coffee cake is a delicious vanilla-based cake topped with a dreamy crumble. The crumble is typically made of butter, sugar, cinnamon, flour and occasionally oats as well.
These muffins are perfect because you get all the delicious flavors of coffee cake but in muffin form. Leaving you satisfied but no sugar high!
Yes! You can double every ingredient for this recipe to yield 12 muffins. I tend to make recipes in smaller batches unless I know it’s for a bigger group of people.
This recipe will come out just the same if you double the ingredients!
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.
If you don’t have or don’t want to use gluten free flour, you can swap 1:1 regular all purpose flour.
I would not recommend using almond, oat or coconut flour because I have not tested how these flours affect the end result of this muffin.
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.
Cinnamon Streusel Muffins with Brown Sugar
Ingredients
Muffin Ingredients
- 1 egg
- 1/4 cup dark brown sugar
- 1/4 cup salted butter, melted
- 1/3 cup milk
- 2 tsp vanilla extract
- 3/4 cup gluten free flour
- 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tbsp granulated sugar, for cinnamon sugar swirl
- 1 tsp cinnamon, for cinnamon sugar swirl
Streusel Topping
- 1/3 cup gluten free flour
- 2 tbsp dark brown sugar
- 1 tbsp granulated sugar
- 1/2 tsp cinnamon
- 2 tbsp salted butter, melted
Vanilla Glaze
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tbsp milk, add an additional 1/2 tbsp if you want to thin it out more
Instructions
- 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 1-2 tbsp of batter into each muffin holder
- Top with cinnamon sugar mixture
- Add another 1-2 tbsp of batter on top
- Swirl the cinnamon sugar mixture throughout the muffin batter.
- Next, make the crumble topping
- Top each muffin with the crumble topping
- Bake in the oven for 10-13 minutes or until the muffins have risen and a toothpick comes out clean
- Let the muffins cool and make the vanilla glaze
- Once the muffins have cooled completely, drizzle the vanilla glaze on top
- Enjoy!
such a great way to start out the morning! so so good!
Thank you so much! I’m glad you enjoyed!
one of my fav thing to wake up to in the morning lately!
I love to hear this! Enjoy 🙂
Love these gluten-free muffins! Amazing flavor!
Thank you so much! I’m glad you enjoyed!
perfect with my morning tea
Thank you so much! I’m glad you enjoyed!
I substituted the egg with flax meal and the coconut oil with avocado oil and they turned out amazing! I made these for my gluten free friend and she loved them too.
Amazing substitutions! I’m so glad you enjoyed 🙂
These coffee cake muffins are moist and delicious!
Thank you so much! I’m glad you enjoyed!
With what can I substitute the applesauce?
The applesauce replaces some of the oil so i would substitute with a 1/3 cup of oil (coconut oil / vegetable oil)
I tried these muffins and they were moist and delicious. I can’t wait to try them again.
These Cinnamon Streusel Muffins with Brown Sugar are a delectable treat that embodies cozy mornings. The tender muffin base, generously topped with a crunchy brown sugar cinnamon streusel, offers a delightful contrast of textures and a comforting blend of sweet, spiced flavors.
Love love love- My family devoured these. Next time I will make a double batch. Especially love the crunch
Could you please send me a recipe for a bundt coffee cake made with these ingredients?? Wonderful love them. Thank you so much. [email protected]
I love this muffin recipe, it is so delicious and looks so easy to make.
Absolutely delicious!! Easy to make and so decadent!
Everything is great, except for there being no salt in the recolipe for thr batter. Sprinkled in a little bit of salt before popping the muffins into the oven. Help, just wished the whole muffin had the salt evenly distributed throughout.
Hi Marissa,
I updated the recipe because I used salted butter and didn’t add any additional. Hope you give them another try 🙂
Yum! Thank you for sharing
Yum! Such a moist, textured muffin that sensationally combines brown sugar and cinnamon. Awesome that it can be made with GF flour!
As soon as I saw these I knew I had to try them. They’re delicious – like a coffee cake in a convenient single serving on the go! I might try adding some fruit next time as well (I’m thinking raspberries). Thanks for the great recipe!
Oh my goodness! These are absolutely delicious. Thank you for sharing!
So delish. Love cinnamon! Was a hit for brunch!
Yum, I love that this recipe is a small batch recipe. I never want to finish a dozen muffins and freeze what I can’t eat in a few days. Now I have too many muffins in the freezer. lol
I bake a lot for my kiddos. Muffins is something I’ve never attempted. Last weekend we made these and IMMEDIATELY my kids and husband asked for more. I never make anything that makes them all happy! I will be printing this one for sure! (I didn’t add vanilla glaze) they never cooled down!!
Would light brown sugar be fine or would it change the recipe too much? Either way, I’m excited to make things considering I was recently diagnosed with celiac disease.
That should work just the same! Enjoy 🙂