Description
Cinnamon Streusel Muffins with Vanilla Glaze are soft, bakery-style muffins with a buttery cinnamon crumb topping and a sweet vanilla glaze – perfect for breakfast or a cozy snack.
Ingredients
Units
Scale
- For the Muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2/3 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- For the Streusel Topping:
- 1/3 cup brown sugar
- 1/3 cup all-purpose flour
- 1 tsp ground cinnamon
- 1/4 cup cold unsalted butter, cubed
- For the Vanilla Glaze:
- 1/2 cup powdered sugar
- 1–2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with liners or grease well.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together milk, oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry and stir until just combined – do not overmix.
- Divide the batter evenly among muffin cups, filling each about 2/3 full.
- For the streusel, mix brown sugar, flour, and cinnamon in a bowl. Cut in cold butter using a pastry cutter or fork until crumbly. Sprinkle evenly over each muffin.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pan.
- While muffins cool, make the glaze by whisking powdered sugar, milk, and vanilla until smooth. Drizzle over cooled muffins.
Notes
- Use sour cream or yogurt in place of some milk for extra moisture.
- Muffins can be frozen without glaze for up to 2 months.
- Double the streusel for a crunchier topping.
Nutrition
- Serving Size: 1 muffin
- Calories: 270
- Sugar: 18g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 3.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg