These breakfast treats really go all in on cinnamon… and we’re all about it! Traditional Cinnamon Streusel Muffins are topped with a crunchy, buttery streusel infused with the warm, fragrant flavor of cinnamon. Beneath that is a tender, sweet cake with a cinnamon swirl in the center. So, it’s delicious from bottom to top and vice versa! Traditional Cinnamon Streusel Muffins are sure to become a tradition in your kitchen!
Ingredients
For the streusel topping:
- 1/4 cup unsalted butter, room temperature
- 2/3 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar
- salt, to taste
- 1/2 teaspoon ground cinnamon
For the muffins:
- 1/3 cup vegetable oil
- 1/2 cup granulated sugar, divided
- 1/4 cup brown sugar
- 1 egg, room temperature
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon white vinegar
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Cut the butter into small chunks.
Step 3 –In a bowl, add 2/3 cup of the flour, 1/4 cup of the granulated sugar, 2 tablespoons of the brown sugar, the salt, and 1/2 teaspoon of the cinnamon and whisk to combine.
Step 4 –Add the butter chunks to the flour mixture and mix with a wooden spoon or a spatula just until the dry ingredients get coated with the butter.
Step 5 –Using your clean fingers, press the mixture into sand-like crumbs, with some larger ones remaining.
Step 6 –Place the streusel in the refrigerator to chill.
Step 7 –In a bowl, add the vegetable oil, 1/4 cup of the granulated sugar, and the remaining brown sugar and, using an electric hand mixer, whip together until pale and fluffy.
Step 8 –Add the egg and whip until just combined.
Step 9 –Into a bowl, sift the remaining flour, the remaining 1/4 teaspoon of the salt, and the baking powder together.
Step 10 –Add the dry ingredients mixture into the oil mixture and fold to combine.
Step 11 –In a small bowl, add the vinegar and the baking soda and mix to combine.
Step 12 –Immediately fold the bubbly vinegar mixture into the batter.
Step 13 –Spoon or pipe 1/2 of the batter into six cavities of a cupcake pan.
Step 14 –In a bowl, add the remaining cinnamon and the remaining granulated sugar and mix to combine.
Step 15 –Spoon the cinnamon-sugar over the batter in the cupcake tins evenly.
Step 16 –Spoon or pipe the remaining batter over the top of the cinnamon sugar layer in the cupcake tins.
Step 17 –Evenly and generously sprinkle the streusel mixture over the top of the muffin batter.
Step 18 –Bake until a wooden skewer inserted into the center of the muffins comes out clean, about 25 minutes.
Step 19 –Allow the muffins to cool on a cooling rack.
Step 20 –Serve.
