Cinnamon Streusel Muffins
These cinnamon streusel muffins are like sour cream coffee cake with layers of cinnamon sugar!
Nutrition Facts
347 kcalCalories
4 gProtein
45 gCarbs
17 gFat
Ingredients
Instructions
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Continue Reading at Brokenovenbaking →Chef's Notes
*To make your own buttermilk, mix ¼ cup of milk with ¾ teaspoon of vinegar or lemon juice. Let it sit for a few minutes to curdle.
For bakery-style muffins, use a jumbo muffin pan and bake at 425°F for 5 minutes. Then, reduce the temperature to 350°F and continue baking until a toothpick comes out clean (another 15-20 minutes).
Store muffins in an airtight container at room temperature for 2-3 days or in the freezer for 1 month.
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Reviews from the Original Source
These are just so good. This is the second time I've made them and they get better and better. For anyone reading, I did use regular milk instead of buttermilk and Greek yogurt because I was out of sour cream. Still turned out so good!!!
Very delicious recipe
I am foolishy picky when it comes to cinnamon muffins, and I can honestly say these are the absolute best cinnamon streusel muffins! I have made them repeatedly for years! I cannot recommend them enough! **To anyone allergic to eggs, I can say, I messed up making these once, and despite making these constantly, and always rereading the recipe, I completely forgot the eggs once, and only remembered after I saw the eggs sitting on the counter and they were in the oven baking. They didn't rise as much, but still tasted absolutely delicious!! If I could've given 10 out of 5 stars I would've! Thank you so much for sharing this recipe!
These are delicious!!! I've made many cinnamon crumb muffins before, but this recipe is by far my favorite. There's layers of the crumb mixture and it's so tasty! They just melt in your mouth. I will be making this recipe over and over!
I have been making this recipe for the last almost 4 years. They come out perfect every time and they're delicious. I've made them in multiple homes with multiple ovens. Always perfect.
Excellent - moist, spicy & delish! I used my Jumbo tin and lightly coated the cups with coconut oil - didn't have any paper muffin cups. Came out beautifully! :)
I have made these muffins twice now and they are DELICIOUS!! This is my go to recipe from now on. Try them, you won't be disappointed
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