Cinnamon Streusel Muffins
These cinnamon streusel muffins came together with help from my youngest son Gus — and several requests to taste-test along the way. At five years old, waiting until the muffins are baked and cooled feels like an unreasonable request. And honestly, I understand. The cinnamon-sugar streusel is very tempting sitting there in the bowl.
These muffins are simple, buttery, and warmly spiced, with a soft vanilla crumb and plenty of cinnamon streusel piled on top. They’re the kind of everyday bake that works just as well for a slow Saturday breakfast as it does for an after-school snack or something sweet to share with a neighbor.
The combination of melted butter and oil gives the muffins plenty of flavor while helping them stay soft. Resting the batter before baking allows the flour to hydrate, and starting the muffins at 425°F gives them a quick burst of heat for taller, bakery-style tops. The recipe makes 10 generously sized muffins rather than stretching the batter into 12 smaller ones. Fill each cup all the way to the top, add a generous layer of streusel, and press the crumbs gently into the batter so they stay in place as the muffins rise.
They’re especially good served slightly warm, when the tops are crisp, the centers are tender, and the kitchen still smells like cinnamon and vanilla. Gus can confirm they’re also worth waiting for — although he would probably argue that taste-testing the streusel is an important part of the process.
Soft, buttery vanilla muffins topped with a generous layer of crisp cinnamon-brown sugar streusel.
Makes 10 muffins
Streusel
½ cup all-purpose flour
¼ cup packed brown sugar
2 teaspoons ground cinnamon
Pinch of salt
4 tablespoons unsalted butter, melted
Muffins
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
4 tablespoons unsalted butter, melted and cooled
¼ cup vegetable oil
1 cup granulated sugar
2 large eggs
½ cup whole milk
2 teaspoons vanilla extract
Instructions
Preheat the oven to 425°F. Line 10 wells of a standard muffin pan with paper liners.
Make the streusel. Stir together the melted butter, brown sugar, and cinnamon. Add the flour and salt, then mix until clumps form. Refrigerate the streusel while you prepare the muffin batter.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, whisk together the melted butter, vegetable oil, sugar, eggs, whole milk, and vanilla until smooth and fully combined.
Add the dry ingredients to the wet ingredients. Stir gently just until no dry streaks remain. Do not overmix.
Let the batter rest at room temperature for 20 minutes.
Divide the batter evenly among the 10 prepared muffin cups, filling each one to the top. Sprinkle generously with the chilled streusel, gently pressing it into the surface of the batter.
Bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F. Continue baking for 14–16 minutes, or until the tops are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
Baker’s Notes
Resting the batter gives the flour time to hydrate and helps create a softer crumb.
The initial high oven temperature encourages the muffins to rise quickly and form taller tops.
Keep the streusel refrigerated until you’re ready to use it so the butter remains cool and the crumbs hold their shape.
Store the cooled muffins in an airtight container at room temperature for up to three days.
