Cinnamon Streusel Muffins Recipe

The fluffiness of this Cinnamon Streusel Muffins Recipe will have you craving more. With the texture of coffee cake and a buttery cinnamon crumb topping, these muffins work just as well for breakfast as they do for dessert.

If you love a fluffy homemade muffin, this easy recipe is a great way to kick off the day. I love pairing these cinnamon streusel muffins with a cup of coffee in the morning, and sometimes I may choose to start my day with two. I can't resist that cinnamon goodness on top.

I'm going on record saying that these are some of the best cinnamon streusel muffins out there. The cinnamon muffins themselves are soft and fluffy, while that crumbly cinnamon topping gives you a little sweetness in every bite. If happiness comes in muffin form, this might just be it.

If you're a fan of muffin recipes, be sure to check out my White Chocolate and Blueberry Muffins. They're another one of my favorites! Or try these Little Bites Muffins that are perfect for little hands.

Ingredients

• Eggs - I use large eggs to help bind the muffin batter.
• Plain Greek Yogurt - Keeps the muffins moist and gives them a soft texture.
• Oil - You can use vegetable oil, canola oil, melted butter, or melted refined coconut oil.
• White Sugar - Adds sweetness to the muffin batter.
• Brown Sugar - Adds sweetness and a hint of caramel flavor. I normally use light brown sugar, but dark brown sugar works too.
• Vanilla Extract - I use pure vanilla extract for the most flavor.
• All-Purpose Flour - The base of the muffin batter and the streusel topping.
• Baking Powder - Helps the muffins rise and gives them their fluffy texture.
• Rolled Oats - Add texture to the cinnamon streusel topping.
• Salted Butter - Gives the streusel its rich, buttery flavor.
• Ground Cinnamon - The star of the topping! You can adjust the amount depending on how strong you like your cinnamon flavor.

See recipe card for quantities.

How To Make Cinnamon Streusel Muffins

Step One: Preheat the oven to 350 degrees. Line a muffin tin with muffin or cupcake liners and also spray them with nonstick cooking spray.

Step Two: Beat the eggs, oil, yogurt, vanilla, and sugars in a large bowl with a mixer.

Step Three: Add the dry ingredients to the wet ingredients and mix until just incorporated. It's ok if there are a few streaks of flour.

Step Four: Divide the muffin batter between the muffin cups. A large cookie scoop makes this easy.

Step Five: Next, mix all the topping ingredients in a medium bowl.

Step Six: Sprinkle the topping mixture over the muffin batter and press down slightly. This helps the topping stick.

Step Seven: Put the muffin pan in the oven and bake for 25-30 minutes.

Step Eight: Let the muffins cool in the baking pan for 5 minutes, then transfer to a wire rack and cool. 

Streusel Tips

The best part of these muffins might just be that buttery cinnamon streusel. Don't press the topping too firmly into the batter. A light press is enough to help it stick while still keeping those delicious crumbs on top.

And don't worry about making the crumbs perfectly even. Some larger pieces mixed with smaller crumbs give the topping the best texture.

Variations 

• Use Sour Cream - If you don't have plain Greek yogurt, sour cream can be used instead.
• Almond Extract - Swap the vanilla for almond extract to change up the flavor.
• Add Apples - Fold chopped apple into the batter for apple cinnamon streusel muffins.
• Add Blueberries - Fresh or well-drained frozen blueberries would be delicious too.
• Skip the Streusel - If you don't want the crumb topping, sprinkle the muffins with cinnamon sugar or powdered sugar instead. You could even add some Vanilla Almond Granola on top.
• Glaze - Mix powdered sugar with just enough milk to make a simple glaze and drizzle it over the cooled muffins.

Storage

Store cooled cinnamon streusel muffins in an airtight container at room temperature for a few days. If your kitchen is especially warm, you can keep them in the refrigerator instead.

They also freeze well. Let the muffins cool completely before wrapping them in plastic wrap and placing them in a freezer-safe container or bag.

Common Questions 

Can I make mini muffins with this recipe? 

Absolutely. Follow the same recipe but reduce the baking time. I'd start checking mini muffins around 10-15 minutes since they'll bake much faster. A toothpick inserted into the center should come out clean or with a few moist crumbs.

Why are my muffins soggy?

If you add fruit, make sure you aren't adding a lot of excess liquid along with it. Frozen fruit can release quite a bit of moisture as it thaws, so drain it well before folding it into the batter.

Also, make sure the muffins are completely cool before storing them. Putting warm muffins into an airtight container can trap steam and make the tops soggy.

How do I keep the streusel from falling off?

Press the streusel very lightly into the batter before baking. You don't want to push it down into the muffin, but a gentle press helps those crumbs stay put.

Can I freeze baked muffins?

Yes. Once the muffins have cooled completely, store them in a freezer-safe container or bag. Thaw them in the refrigerator or at room temperature when you're ready to eat them.

📖 Recipe

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Originally Published November 28, 2023. Revised and Republished August 12, 2026.