Cinnamon Streusel Muffins are soft, tasty muffins with sweet cinnamon and sugar swirled into every bite. Have one of these muffins with that morning cup of coffee to start your day right.
Tasting these took me right back to my 6th grade Home Ec. class. I took one bite and boy did these things transport me to standing in my junior high classroom with Ms. Rathbun lecturing us about baking.
We made A LOT of muffins in that class. Wait, you’re here for the muffins aren’t you? I’ll stop talking about my adolescent woes and get back to these beautiful Cinnamon Muffins!
1/2 cup packed light brown sugar
4 tablespoons unsalted butter cut into small pieces
1/4 cup all-purpose flour
2 teaspoons cinnamon
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter room temperature
1/2 cup sugar
2 eggs room temperature
1/2 cup buttermilk or SEE NOTE
1 teaspoon vanilla extract
Preheat oven to 400 degrees F.
Grease only the bottoms of a 12-cup muffin tin.
In a medium mixing bowl, combine the ingredients for the streusel, the light brown sugar, flour and cinnamon. With a pastry cutter, cut butter in until it looks like coarse meal. Set aside.
In a small bowl, whisk together the ingredients for the batter – the flour, baking powder, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar. Beat until light and fluffy.
Add the eggs, buttermilk, and vanilla extract.
Mix in the dry ingredients and stir until just combined.
Sprinkle the streusel on top of the batter and then use a rubber spatula to gently fold it or poke it in a few times.
Evenly divide the batter between the muffin cups.
Bake for 13 minutes or until a toothpick inserted in the middle comes out clean.
Transfer muffin tin to a wire rack and allow to cool for 5 to 10 minutes before removing from the pan.
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