Perfect for breakfast or a snack, cinnamon streusel muffins are light, fluffy, fast, and chock full of a double dose of cinnamony, sugary goodness inside and on a crunchy, buttery, streusel topping outside.
Prep Time: 15 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 35 minutesminutes
Servings:12muffins
Ingredients
1 ¾cupflour
1teaspoonClabber Girl Baking Powder
1teaspoonClabber Girl Baking Soda
¾teaspoonsalt
1teaspoonSpice Islands Ground Cinnamon
½cupbutter, at room temperature
½cupsugar
¼cuppacked brown sugar
2large eggs, at room temperature
1 ½teaspoonsvanilla
½cupplain Greek yogurt, at room temperature
¼cupmilk, at room temperature
For the Streusel
½cupflour
½cuppacked brown sugar
2tablespoonsCinnamon Toast Crunch™ Cinnadust™, plus more for topping
pinch of salt
4tablespoonsbutter, chilled, cut into small cubes
Instructions
Prepare the Streusel
Whisk together flour, brown sugar, Cinnadust, and salt. Use food fingertips to smoosh the butter into the dry ingredients until mixture resembles coarse crumbs. (Alternately, you can use a food processor)
Prepare the muffin batter
Preheat oven to 425 degrees and line muffin tins with cupcake liners.
In a medium bowl whisk together flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl cream together butter and sugars. Mix in eggs, vanilla, Greek yogurt, and milk.
Add dry ingredients to wet ingredients and mix until just combined.
Fill cupcake liners 2/3 full. Fill the remaining space with the streusel.
Bake for 5 minutes, then reduce oven temperature to 325 degrees. Bake for 13-15 minutes while temperature is coming down and remove when an inserted toothpick comes out clean besides a few loose crumbs. Sprinkle with additional Cinnamon Toast Crunch™ Cinnadust™.
Store in airtight container at room temperature or wrap individually with plastic wrap and chill for up to 1 week.