Brown Sugar Cinnamon Streusel Muffins Recipe
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. A vanilla glaze is drizzled on top to bring it all together.
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.
Ingredient Notes and Substitutions
For the full list of ingredients and their specific measurements, scroll down to the recipe card for these Cinnamon Streusel Muffins.
- All Purpose Flour – Any brand of all purpose flour will work in this recipe. However, this hasn’t been tested with gluten-free flour. If using, substitute at a 1:1 ratio using a gluten-free all purpose flour such as the King Arthur or Cup4Cup brands.
- Dark Brown Sugar – Light Brown Sugar would also work in this recipe if that is what you have on hand. However, I prefer to use the dark brown sugar as it will add extra moisture.
- Ground Cinnamon – used in both the
- Baking Powder and Baking Soda – Why both? The use of baking powder adds extra lifting power and browning that the baking soda alone cannot provide.
- Salted Butter – I love to bake with salted butter. However, if you would like to be in more control of the salt level, use unsalted butter and add salt to your liking.
- Eggs – Make sure the size of the eggs you use are large.
- Milk – Any type of milk would work in this recipe, even almond milk! However, regular milk adds a nice richness and moistness to the muffin batter. Keep in mind that milks like coconut milk would impact the flavor of the muffins.
- Vanilla – Either vanilla extract or vanilla paste would work in this recipe, swapping at a 1:1 ratio.
Why You’ll Love This Recipe
These Cinnamon Streusel Muffins are the perfect pairing with coffee or tea. To be enjoyed in the morning, afternoon or even for a sweet treat at night.
If you love coffee cake, you will LOVE these muffins as they have a similar moist base, swirled with cinnamon sugar that is then topped with a buttery crumble and vanilla glaze.
This is an easy and delicious recipe that you will want to keep making week after week.
Tips for Storage and Freezing the Muffins
To store and freeze these muffins, let them cool completely. Once cooled, put in an airtight container for up to 3 days at room temperature or in the fridge for up to 7 days. For long-term storage, wrap each muffin tightly in plastic wrap, place them in a freezer-safe bag, and freeze for up to 3 months.
Step by Step Photos 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.
- Prepare both the cinnamon swirl and streusel topping ahead of the muffin batter
- Make the muffin batter according to the directions in the recipe card
- Layer the muffin batter, cinnamon swirl, more muffin batter and lastly the streusel topping. Do a muffin in every other mold to enhance the height of the muffins while baking.
- Bake according to the instructions
- Once cooled, make the vanilla glaze and drizzle on top
How to Create a Cinnamon Swirl in the Cinnamon Streusel Muffins
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. This helps to create beautiful ribbons throughout the muffin so that you get some cinnamon in every bite!
Frequently Asked Questions
To make these muffins gluten-free friendly, use an all purpose gluten-free flour at a 1:1 ratio.
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.
Yes! I have made a half batch of this recipe. However, you can also double every ingredient for this recipe to yield 24 muffins.
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 there are any left, you can store in an airtight container for about 3 days at room temperature or in the fridge for up to 7 days.
Tools You’ll Need
This is a simple recipe and a stand mixer is definitely not required! Here are some staples that I always have on hand to make this recipe.
- Muffin Pan
- Large Mixing Bowl
- Whisk
- Muffin Liners
Cinnamon Streusel Muffins with Brown Sugar
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!
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 🙂