Soft and tender muffin base with a crunchy cinnamon streusel topping.
These Cinnamon Crumb Donut Muffins bring the best of both worlds, the soft, tender crumb of a muffin with the sugary, spiced allure of a classic donut. Perfectly spiced and topped with a buttery cinnamon streusel, they're the ultimate morning treat.
Why you'll want it now, The perfect blend of donut nostalgia and muffin convenience, with a cinnamon-sugar twist.
Why this recipe works
The combination of buttermilk and melted butter in the batter ensures a tender and moist crumb, while the cinnamon streusel topping adds a delightful crunch and flavor boost. Baking powder and baking soda provide a good rise, creating a light and fluffy muffin.
Equipment
Muffin tin
Paper liners
Mixing bowls
Whisk
Spoon
Oven
Cooling rack
How to make it
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt.
In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
To make the streusel, combine the flour, brown sugar, and cinnamon in a small bowl. Add the cubed butter and mix with a fork or your fingers until the mixture resembles coarse crumbs.
Sprinkle the streusel evenly over the muffin batter.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a cooling rack.
Enjoy these Cinnamon Crumb Donut Muffins with a warm cup of coffee for the ultimate cozy treat!
How you'll know it's ready
The muffins are ready when a toothpick inserted into the center comes out clean and the tops are golden brown.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the temperature to 350°F (175°C) and start checking for readiness a few minutes earlier. Standard ovens should follow the recipe as written for perfect results.
Troubleshooting
If the muffins are too dense, ensure you are not overmixing the batter.
For crumbly muffins, double-check that the measurements for liquid ingredients are accurate.
If the streusel is not crunchy, ensure the butter is cold and the mixture is crumbly before topping.
If the muffins are sticking to the liners, lightly spray the liners with non-stick spray before filling.
Storage
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 2 months.
Make ahead
Prepare the streusel topping in advance and store it in the refrigerator until ready to use.
Variations
Add chopped nuts to the streusel for extra crunch.
Mix in chocolate chips to the batter for a chocolatey twist.
Replace cinnamon with pumpkin spice for a seasonal variation.
Frequently asked questions
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk. Add 1 tablespoon of vinegar or lemon juice to a cup of milk to mimic buttermilk.
How do I prevent the muffins from sticking to the liners?
Lightly spray the liners with non-stick spray before adding the batter to prevent sticking.
Can I make these muffins gluten-free?
Yes, use a 1:1 gluten-free flour blend in place of all-purpose flour.
Can I freeze these muffins?
Yes, they freeze well. Store in an airtight container for up to 2 months.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
