Cinnamon Streusel Muffins
Ingredients
Muffin Batter
all-purpose flour
156 g
granulated sugar
100 g
ground cinnamon
4.5 g
baking soda
2.5 g
baking powder
1.2 g
salt
3 g
large egg
1 piece
sour cream
60 g
vegetable oil
55 g
milk
60 ml
vanilla extract
15 ml
Streusel Topping
all-purpose flour
15 g
brown sugar
25 g
butter
14 g
Instructions
Preheat oven
Preheat the oven to 220°C (425°F). Line a 12-cup muffin tin with paper liners.
Mix dry ingredients
In a large bowl, whisk together the flour, sugar, cinnamon, baking soda, baking powder, and salt.
Mix wet ingredients
In a separate bowl, whisk together the egg, sour cream, oil, milk, and vanilla extract until smooth.
Combine wet and dry
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.
Prepare streusel topping
In a small bowl, mix together flour, brown sugar, and butter until crumbly. Add more butter if needed.
Fill muffin cups
Divide the batter evenly among 12 muffin cups. Sprinkle the streusel topping generously over each muffin.
Bake muffins
Bake at 220°C for 5 minutes, then reduce temperature to 175°C and bake for an additional 15 minutes until golden and a toothpick comes out clean.
Cool and serve
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Original recipe
Storage
Store in an airtight container. Muffins freeze well wrapped individually.
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