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Cinnamon Streusel Muffins

Featured in Fresh Bread Made Simple.

These fluffy muffins pack a cinnamon surprise in each bite, topped with a crispy, golden streusel. The sour cream ensures they stay soft, while vanilla and nutmeg play up all the warm, spiced notes. A simple glaze drizzled over the top ties all the sweetness together. Whether for breakfast or a sweet treat, these muffins deliver cozy flavors in every bite.
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Emily Watson
Updated on Mon, 14 Apr 2025 21:25:30 GMT
Cinnamon Muffins with Streusel Topping Pin it
Cinnamon Muffins with Streusel Topping | thefamilycooks.com
Crunchy topped Cinnamon Muffins with a gooey filling combine fluffy spiced cake and crumbly streusel for an amazing breakfast treat or snack you'll make again and again.

What You'll Need

  • Diced Pecans: 1/4 cup (28g), adding nice crunch to your streusel.
  • Rolled Oats: 1/4 cup (23g), giving the topping its hearty bite.
  • All-Purpose Flour: 1/2 cup (60g), works as the streusel base.
  • Cinnamon: 1/2 teaspoon (if you want), makes the topping extra fragrant.
  • Butter: 3 tablespoons (42g), softened so it mixes into the topping easily.
  • Brown Sugar: 1/3 cup (71g), packed, adds that rich sweetness on top.
  • Cinnamon Filling Mix: 1/2 cup (78g), mixed with water for the gooey middle layer.
  • Water: 3-4 tablespoons (43g-57g), turns the filling mix into a smooth paste.
  • Butter: 8 tablespoons (113g), melted for your batter.
  • Milk: 3/4 cup (170g), slightly warm for the main batter.
  • Eggs: 2 large, hold everything together.
  • All-Purpose Flour: 1 3/4 cups (210g), forms your muffin base.
  • Rolled Oats: 1/2 cup (45g), gives your muffins more body.
  • Cornstarch: 2 tablespoons (14g), skip if you want but makes muffins softer.
  • Granulated Sugar: 3/4 cup (149g), sweetens the muffin batter.
  • Baking Powder: 1 tablespoon, makes your muffins puff up.
  • Table Salt: 1/2 teaspoon, brings out all the flavors.
  • Nutmeg: 1/4 teaspoon, adds warmth to your batter.
  • Cinnamon or Butterscotch Chips (Optional): 1/2 cup (85g), thrown in for extra yumminess.
  • Confectioners' Sugar: 2/3 cup (74g), makes a simple glaze.
  • Milk: 1 tablespoon (14g), thins the glaze so it drips nicely.

How To Make Them

Step 1:
Get your oven hot at 400°F and put paper liners in a 12-cup muffin tin or just grease it well.
Step 2:
For the crumbly top, stir pecans, oats, flour, cinnamon (if you want it), butter, and brown sugar in a bowl till it looks like wet sand. Put it aside.
Step 3:
Mix your Cinnamon Filling with water till it's like pudding. Using a substitute? Mix it up and leave it for 15 minutes to get thick.
Step 4:
For the muffin mix, stir melted butter, warm milk, and eggs together in a big cup or bowl.
Step 5:
In another bowl, mix flour, oats, cornstarch (if using), regular sugar, baking powder, salt, nutmeg, and chips (if you want them).
Step 6:
Pour your wet stuff into the dry stuff and stir just enough to mix. Don't go crazy with mixing.
Step 7:
Scoop half your batter into the muffin cups, just enough to cover the bottom.
Step 8:
Drop 2 teaspoons of cinnamon filling on each half-filled cup, then cover with the rest of your batter.
Step 9:
Sprinkle lots of the crumbly mix on top and push down gently.
Step 10:
Bake them for 20 to 25 minutes until they're golden on top and a toothpick comes out clean when poked in the middle.
Step 11:
Let them sit in the pan for 5 minutes, then move to a rack to cool the rest of the way.

How To Serve And Keep

  • Eat these muffins right away while they're still warm with some glaze drizzled on top.
  • Keep any leftover muffins in a sealed container on your counter for 2 days, or in the fridge for up to 5 days.
  • Want to save them longer? Freeze for up to 3 months and warm in the microwave for 20-30 seconds before eating.

Extra Tips

  • No Cinnamon Filling Mix? Just mix some brown sugar, cinnamon, and a bit of butter or water until it's pasty.
  • For a more wholesome version, swap half the white flour with whole wheat flour.

Pro Chef Advice

  • Martha Stewart likes mixing walnuts with the pecans in the topping for better crunch.
  • Ina Garten says room temp eggs and milk will help your batter mix up smoother.
  • Alton Brown thinks you should wait at least 10 minutes before adding glaze so it won't just soak in.

What Makes These Special

  • Each bite combines soft, moist cake with sweet cinnamon filling and that amazing crispy top.
  • You'll love how the crunchy streusel contrasts with the tender muffin and sweet glaze.
  • They're super simple to whip up for breakfast, dessert, or when friends drop by.

Mix It Up

  • Throw in some chocolate chips or raisins to change the flavor completely.
  • Can't do nuts? Skip the pecans and just use extra oats for the topping.
  • Try using butterscotch or cinnamon chips for a totally different muffin experience.

Cinnamon Streusel Muffins

Fluffy muffins with a cinnamon filling and crumbly topping. Great for breakfast or an afternoon snack!

Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes

Category: Breads

Difficulty: Intermediate

Cuisine: American

Yield: 12 muffins

Dietary: Vegetarian

Ingredients

01 3/4 cup (149g) white sugar.
02 1/4 cup (28g) pecans, chopped up.
03 1/2 teaspoon ground cinnamon, optional.
04 1 tablespoon baking powder.
05 2 tablespoons (14g) cornstarch, optional.
06 1 3/4 cups (210g) regular white flour.
07 2 large eggs.
08 3-4 tablespoons (43g-57g) water.
09 3/4 cup (170g) warm milk.
10 8 tablespoons (113g) melted unsalted butter.
11 3 tablespoons (42g) softened butter.
12 1/2 cup (78g) Baker's Cinnamon Filling Mix.
13 1/3 cup (71g) packed brown sugar, light or dark.
14 1/2 cup (85g) cinnamon or butterscotch chips (optional).
15 1/4 cup (23g) oats (old-fashioned or quick-cooking).
16 1/2 cup (60g) all-purpose flour.
17 1/4 teaspoon nutmeg.
18 1/2 teaspoon table salt.
19 2/3 cup (74g) confectioners' sugar.
20 Pinch of table salt, just a little.
21 1 tablespoon (14g) milk.
22 1/2 cup (45g) rolled oats.

Instructions

Step 01

Turn your oven on to 400°F. Grease a muffin pan lightly or line it with cupcake papers.

Step 02

In a small bowl, mix the topping ingredients together till they're crumbly. Set the mix close by.

Step 03

In another small dish, stir the Baker's Cinnamon Filling with water. Aim for a soft, creamy texture like pudding. If you used a replacement, let it sit for 15 minutes.

Step 04

In a big bowl, whisk together the eggs, melted butter, and milk.

Step 05

Mix the dry ingredients in another bowl. Toss in the optional chips if you're using them.

Step 06

Pour the wet mix into the dry mix. Stir it all together gently till just combined.

Step 07

Spoon half the batter evenly into all the muffin tin cups.

Step 08

Add a couple teaspoons of filling on top of the batter in each cup. Then cover it with the rest of the batter.

Step 09

Sprinkle the crumbly topping over each muffin and press it down lightly so it sticks.

Step 10

Pop the muffins into the oven. Bake till they're golden, about 20 to 25 minutes.

Step 11

Take the muffins out of the oven. Let them cool in the tin for five minutes, then transfer them to a rack to finish cooling.

Step 12

In a small bowl, stir the glaze ingredients until smooth. Drizzle it over the muffins when they've cooled.

Notes

  1. These muffins last a day or two at room temperature in a sealed container. Put them in the fridge to keep for a week or freeze them for even longer.

Tools You'll Need

  • Oven.
  • Muffin tin.
  • Cupcake papers.
  • Bowls for mixing.
  • Whisk or spoon.
  • Cooking rack.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 250
  • Total Fat: 12 g
  • Total Carbohydrate: 35 g
  • Protein: 4 g