Cinnamon Streusel Muffins

5 from 3 votes

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 Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Servings: muffins

Author: Tiffany Azure

Ingredients

1 ¾ cup flour
1 teaspoon Clabber Girl Baking Powder
1 teaspoon Clabber Girl Baking Soda
¾ teaspoon salt
1 teaspoon Spice Islands Ground Cinnamon
½ cup butter at room temperature
½ cup sugar
¼ cup packed brown sugar
2 large eggs at room temperature
1 ½ teaspoons vanilla
½ cup plain Greek yogurt at room temperature
¼ cup milk at room temperature

For the Streusel

½ cup flour
½ cup packed brown sugar
2 tablespoons Cinnamon Toast Crunch™ Cinnadust™ plus more for topping
pinch of salt
4 tablespoons butter 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.

Notes

Makes 12 regular-size or 6 jumbo muffins.

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