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Cinnamon Streusel Muffins

These cinnamon streusel muffins are like sour cream coffee cake with layers of cinnamon sugar!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Cinnamon, coffee cake, Easy, muffins, Quick, Sour cream, streusel
Servings: 16 muffins
Author: Broken Oven Baking Company


Cinnamon Streusel

  • 5 tablespoons (71g) unsalted butter cold
  • ½ cup (63g) all-purpose flour
  • ½ cup (100g) light brown sugar packed
  • 1 tablespoon ground cinnamon


  • ¾ cup (170g) unsalted butter room temperature
  • 1 cup (200g) granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • cup (164g) sour cream room temperature
  • 2 cups (150g) all-purpose flour
  • ½ teaspoon baking soda
  • teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup buttermilk *see notes below


Cinnamon Streusel

  • Mix together the flour, brown sugar, and cinnamon. Add 5 individual tablespoons of cold butter. Cut the butter into the mixture using a pastry cutter or fork until it resembles wet sand with some small chunks. Place this in the refrigerator while you make the batter.


  • Preheat oven to 350°F and line a cupcake pan with 12 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 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.


*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.