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Bakery Style Cinnamon Streusel Muffins

Cinnamon streusel muffins bake up with tall, golden tops and a thick, tender crumb beneath a buttery cinnamon-sugar crumb topping. A quick high-heat start followed by a lower oven temperature gives these muffins their bakery-style shape.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling in pan 5 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 382
Ingredients Equipment Method Notes

Ingredients
  

Mix the muffin batter
  • 2.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp salt
  • 2 eggs large
  • 1 cup sour cream
  • 0.5 cup vegetable oil
  • 0.25 cup milk
  • 2 tsp vanilla extract
Make the streusel
  • 0.5 cup all-purpose flour
  • 0.5 cup light brown sugar packed
  • 1 tsp ground cinnamon
  • 0.25 tsp salt
  • 4 tbsp unsalted butter cold, cut into small cubes

Equipment

  • 1 standard 12-cup muffin pan

Method
 

Mix the muffin batter
  1. Preheat the oven to 425°F.
  2. Line a standard 12-cup muffin pan with paper liners.
  3. Whisk the flour, granulated sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
  4. In a medium bowl, whisk the eggs, sour cream, oil, milk, and vanilla until smooth.
  5. Fold the wet mixture into the dry ingredients just until no dry flour remains; the batter will be thick and lumpy.
Make the streusel
  1. Mix the flour, brown sugar, cinnamon, and salt in a small bowl.
  2. Work in the butter with your fingertips or a fork until coarse crumbs form.
Bake the muffins
  1. Divide the batter evenly among the liners.
  2. Sprinkle the streusel over the tops.
  3. Bake for 5 minutes at 425°F, then, without opening the oven, reduce the temperature to 350°F and bake for 13 to 17 minutes more, until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs.
  4. Cool the muffins in the pan for 5 minutes.
  5. Transfer the muffins to a wire rack to cool.

Notes

For tender muffins, fold the batter just until no dry flour remains. Store in an airtight container in the refrigerator for up to 5 days; these muffins freeze well for up to 3 months. For a dairy-free variation, use dairy-free sour cream, milk, and butter.