Cinnamon Streusel Muffins
These muffins rely on a high-ratio streusel topping and a buttermilk-based batter that remains tender under the weight of a crunchy sugar crust. The trick is to keep the butter for the topping cold enough to hold its shape until it hits the oven, creating distinct pebbles of cinnamon-scented sugar rather than a greasy paste.
Temperature dictates the texture.
Ensure your buttermilk and eggs are at room temperature to prevent the butter from seizing when mixed. Use a light hand during the final fold to keep the crumbs soft.
- muffin tin
- paper liners
- whisk
- two mixing bowls
- pastry cutter or fork
What goes in.
- 1 cupall-purpose flour
- 1/2 cupbrown sugar
- 1 tspground cinnamon
- 4 tbspcold unsalted butter, cubed
- 2 cupsall-purpose flour
- 3/4 cupgranulated sugar
- 2 tspbaking powder
- 1/2 tspfine sea salt
- 2large eggs
- 3/4 cupbuttermilk
- 1/2 cupunsalted butter, melted and cooled
Preserving the butter
Use your fingertips or a fork to work the cold butter into the flour and sugar until it resembles coarse, damp sand. If the butter melts before the muffins hit the oven, you lose the distinct crunchy topping.
The method.
Prepare the topping
Whisk 1 cup flour, brown sugar, and cinnamon in a small bowl. Work in the 4 tablespoons of cold cubed butter until pea-sized lumps form. Set aside in the refrigerator.
Mix the dry ingredients
In a large bowl, whisk together 2 cups flour, granulated sugar, baking powder, and salt. Create a well in the center.
Combine the wet
In a separate container, whisk the eggs, buttermilk, and melted butter. Pour this into the well of the dry ingredients.
Fold and fill
Stir until just combined; a few streaks of flour should remain. Divide the batter into lined muffin cups. Top each generously with the chilled streusel mixture.
Bake
Bake at 375°F (190°C) for 20 to 22 minutes. The muffins are done when a tester inserted into the center comes out clean and the tops spring back to a gentle touch.
Other turns to take.
Nutty Streusel
Add 1/4 cup finely chopped pecans or walnuts to the streusel mixture for a toasted, earthy bite.
Spiced Glaze
Whisk 1/2 cup powdered sugar with a tablespoon of milk and a dash of cinnamon to drizzle over the muffins after they have cooled for 10 minutes.
When it doesn't go to plan.
Do not overmix the batter; if you stir until smooth, the muffins will be dense rather than airy.
Filling the muffin cups nearly to the brim creates a taller, bakery-style muffin top.
Let the muffins rest in the pan for 5 minutes before transferring them to a wire rack; this firms up the base so they don't break.
The ones that keep coming up.
Can I use yogurt instead of buttermilk?
Yes, plain whole-milk yogurt works well. Thin it with a splash of milk if it feels thicker than heavy cream.
Why did my streusel sink into the batter?
Usually because the butter was too warm or the topping wasn't chilled long enough. The butter must be solid to support the topping on the surface.