Description
These Cinnamon Streusel Muffins feature a tender, moist crumb infused with warm cinnamon and topped with a buttery, crunchy streusel. Perfect for breakfast or an afternoon treat, they offer a delightful balance of sweet and spice with a crisp topping that melts in your mouth.
Ingredients
Scale
Muffin Batter
- 1 and 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
Streusel Topping
- 1/3 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt. Mix them thoroughly to ensure even distribution of leavening agents and spices.
- Combine Wet Ingredients: In another bowl, whisk together the melted butter, vegetable oil, milk, eggs, and vanilla extract until the mixture is smooth and homogeneous.
- Blend Wet and Dry: Gradually pour the wet ingredient mixture into the dry ingredients, stirring gently with a spatula or spoon until just combined. Avoid overmixing to keep the muffins tender.
- Prepare Streusel Topping: In a medium bowl, mix the flour, granulated sugar, and cinnamon. Add the cold, cubed butter and use your fingers or a pastry cutter to blend until the topping resembles coarse crumbs.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full to allow space for rising.
- Add Streusel: Evenly sprinkle the streusel topping over each muffin and press lightly to ensure it adheres during baking.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean when done.
- Cool: Remove muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- Do not overmix the batter to prevent dense muffins.
- Use room temperature eggs and milk for better mixing and texture.
- The streusel topping can be refrigerated before baking to maintain its crumbly texture.
- Store muffins in an airtight container at room temperature for up to 3 days.
- Reheat muffins briefly in the microwave to restore freshness.
