Cinnamon muffins are so easy to make and full of pockets bursting with cinnamon flavor. Great for a snack or breakfast on the go, these muffins keep well and can be frozen for later!
Course Breakfast, Snack
Cuisine American
Keyword brown sugar cinnamon muffins, cinnamon muffins
Combine milk and vinegar and let sit for a couple of minutes to thicken.
In a large bowl, whisk together sugar, flour, baking powder, salt, and cinnamon. Set aside.
Create a well in the dry ingredients and pour in the thickened milk mixture, oil, eggs, and vanilla extract.
Mix until just combined, do not over mix.
Divide batter evenly among about 15 muffin cups, they will be 3/4 of the way full.
For the Streusel
Combine brown sugar, flour, and cinnamon.
Add the butter and mix until combined, it will be sticky and lumpy.
Drop small portions of the streusel over the top of the batter in the muffin tins, gently pressing it down into the batter (see note).
Bake at 425 degrees F for 16-18 minutes or until a toothpick comes out with a few crumbs.
Video
Notes
Using oil will give these muffins a lighter texture, especially if you keep them for a few days. Butter will be slightly more dense and dry out more quickly over time. If the cinnamon sugar mixture isn't pushed down into the batter enough it can melt and run off the top of the muffins.