Cinnamon Streusel Muffins with Vanilla Glaze are the ultimate comfort treat. Soft, moist, and warmly spiced, these muffins are crowned with a crumbly cinnamon streusel topping and finished with a smooth vanilla glaze. Perfect for cozy mornings, holiday brunches, or any time you crave a bakery-style breakfast at home.
Why You’ll Love This Recipe
- The cinnamon streusel adds a sweet, buttery crunch that contrasts perfectly with the soft muffin base.
- Vanilla glaze adds an extra layer of sweetness and bakery-style finish.
- Easy to make with simple pantry staples.
- Ideal for breakfast, coffee breaks, or fall-inspired desserts.
- Your kitchen will smell incredible while they bake.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the muffins:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Ground nutmeg (optional)
- Granulated sugar
- Brown sugar
- Eggs
- Unsalted butter, melted
- Whole milk or buttermilk
- Sour cream or Greek yogurt
- Vanilla extract
For the streusel topping:
- Brown sugar
- All-purpose flour
- Ground cinnamon
- Unsalted butter, cold and cubed
For the glaze:
- Powdered sugar
- Milk or heavy cream
- Vanilla extract
Directions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
- Make the streusel: In a small bowl, mix brown sugar, flour, and cinnamon. Cut in cold butter with a fork or pastry cutter until crumbly. Chill until ready to use.
- Mix dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix wet ingredients: In a separate bowl, combine granulated sugar, brown sugar, eggs, melted butter, sour cream, milk, and vanilla.
- Combine: Add wet mixture to dry ingredients and mix gently until just combined. Do not overmix.
- Fill muffin tins: Divide the batter evenly among muffin cups, filling each about ¾ full.
- Top with streusel: Spoon the streusel topping generously over each muffin.
- Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
- Make the glaze: Mix powdered sugar with milk and vanilla until smooth. Drizzle over cooled muffins.
Servings and timing
Servings: Makes 12 standard muffins
Prep time: 15 minutes
Bake time: 20 minutes
Cooling and glazing time: 20 minutes
Total time: Approximately 55 minutes
Variations
- Add chopped pecans or walnuts to the streusel for added crunch.
- Use apple pie spice or pumpkin spice in place of cinnamon for seasonal flair.
- Substitute buttermilk for a richer flavor and texture.
- Make mini muffins and adjust bake time to 10–12 minutes.
- Stir chopped apples or raisins into the batter for extra texture.
Storage/reheating
- Store muffins in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 5 days; bring to room temperature or warm slightly before serving.
- Freeze for up to 2 months. Wrap individually and thaw at room temperature or reheat in the microwave for 20–30 seconds.
FAQs
Can I make the batter ahead of time?
It’s best to bake the muffins immediately after mixing to maintain proper rise. You can prepare the streusel and glaze in advance, though.
How do I get a high dome on the muffins?
Start by baking at a slightly higher temperature (around 400°F) for the first 5 minutes, then reduce to 375°F. This helps the muffins rise quickly.
Can I use oil instead of butter?
Yes, you can substitute oil for butter in the muffin batter. However, the flavor will be slightly different — butter adds richness and depth.
What’s the difference between streusel and crumble?
They’re quite similar — both use flour, sugar, and butter. Streusel is typically finer and used as a topping, while crumble may be chunkier.
Can I make these muffins gluten-free?
Yes, use a 1:1 gluten-free flour blend and ensure your baking powder is gluten-free.
How do I avoid dry muffins?
Measure flour accurately, avoid overmixing, and do not overbake. Adding sour cream or yogurt also helps maintain moisture.
Can I use a sugar substitute?
You may substitute with coconut sugar or a sugar-free alternative, but the texture and browning may vary.
Can I double the glaze?
Absolutely. If you prefer a more decadent finish, double the glaze and drizzle generously.
Can I skip the glaze?
Yes, the muffins are still flavorful without it. Alternatively, sprinkle a bit of powdered sugar on top before serving.
How should I serve them?
They are best served warm or at room temperature with coffee, tea, or a spiced latte.
Conclusion
Cinnamon Streusel Muffins with Vanilla Glaze are a timeless, bakery-style treat perfect for any occasion. Whether you’re baking for a weekend brunch, holiday breakfast, or a comforting snack, these muffins offer the ideal combination of moist texture, warm spice, and sweet topping. Simple to make and always satisfying, this recipe is a keeper.
PrintCinnamon Streusel Muffins with Vanilla Glaze: Moist Spiced Muffins Topped with a Buttery Crumble and Sweet Drizzle
Cinnamon Streusel Muffins with Vanilla Glaze are moist, spiced muffins topped with a buttery cinnamon crumble and finished with a sweet vanilla drizzle. Perfect for breakfast, brunch, or a cozy snack.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the muffins:
- 1 3/4 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 unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- For the streusel topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
- For the vanilla glaze:
- 1/2 cup powdered sugar
- 1–2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix milk, melted butter, eggs, and vanilla until combined.
- Pour the wet ingredients into the dry and stir until just combined. Do not overmix.
- Divide the batter evenly among the muffin cups.
- To make the streusel, mix flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
- Sprinkle the streusel topping evenly over each muffin.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled muffins and let set before serving.
Notes
- Use a cookie scoop for evenly sized muffins.
- For extra spice, add a pinch of nutmeg to the batter or streusel.
- Muffins can be stored in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg