Cinnamon Streusel Muffins
These cinnamon streusel muffins are like sour cream coffee cake with layers of cinnamon sugar!
Servings: 16 muffins
Calories: 347kcal
Equipment
- Muffin pan
- Mixing bowls
- Measuring spoons
- Spatula
- Whisk
- Hand mixer optional
Ingredients
Cinnamon Streusel
- 8 tablespoons (112 g) unsalted butter measured then melted
- 1½ cups (187.5 g) all-purpose flour
- ¾ cup (150 g) light brown sugar packed
- 1½ tablespoons ground cinnamon
Muffins
- ¾ cup (170 g) unsalted butter room temperature
- 1 cup (200 g) granulated sugar
- 2 large (2 large) eggs room temperature
- 2 teaspoons (2 teaspoons) vanilla extract
- ⅔ cup (160 g) sour cream room temperature
- 2 cups (250 g) all-purpose flour weighed in grams or spooned and leveled
- ½ teaspoon (½ teaspoon) baking soda
- 1½ teaspoons (1½ teaspoons) baking powder
- ½ teaspoon (½ teaspoon) salt
- ¼ cup (59.15 ml) buttermilk *see notes below
Instructions
Cinnamon Streusel Topping
- Mix together the flour, brown sugar, and cinnamon.
- Melt the butter and stir it into the mixture. Let it sit and dry out while making the batter.
Muffins
- Preheat oven to 350°F and line a cupcake pan with liners (or spray with oil if you don't have liners).
- In a large bowl, cream together the butter and sugar until light and fluffy (~3 minutes). Add the eggs, one at a time, followed by the vanilla and sour cream. Mix well.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gently stir half of the dry ingredients into the wet ingredients, then mix in the buttermilk. Add the remaining dry ingredients and mix until only a few flour streaks are visible. The batter will be pretty thick.
- Pour 1 teaspoon of the cinnamon streusel into the bottom of each cupcake liner. Then, add a tablespoon of muffin batter over the top of it, followed by 2 teaspoons of streusel.Repeat until the muffin liner is about ¾ full. Try to spread the batter out so it's smooth and then finish by covering the tops completely with streusel. (Optional: sprinkle a little turbinado sugar on the tops too!)
- Bake for 13-18 minutes or until the tops are lightly tan and a toothpick inserted in the center of one comes out clean.
- Allow the muffins to cool in the pan for 5-10 minutes, and then carefully transfer them to a cooling rack.
Video
Notes
*To make your own buttermilk, mix ¼ cup of milk with ¾ teaspoon of vinegar or lemon juice. Let it sit for a few minutes to curdle.
For bakery-style muffins, use a jumbo muffin pan and bake at 425°F for 5 minutes. Then, reduce the temperature to 350°F and continue baking until a toothpick comes out clean (another 15-20 minutes).
Store muffins in an airtight container at room temperature for 2-3 days or in the freezer for 1 month.
Nutrition
Calories: 347kcal | Carbohydrates: 45g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 173mg | Potassium: 79mg | Fiber: 1g | Sugar: 23g | Vitamin A: 543IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg
