Homemade Cinnamon Streusel Muffins - Cuisine.Easyketo4u.com

Cinnamon streusel muffins are the perfect combination of a soft and fluffy muffin base with a layer of cinnamon sugar goodness in the center of the muffin and a crunchy, sweet streusel topping.

Prep Time: 15

Cook Time: 20

Total Time: 35

Ingredients

Filling

3 tablespoons butter melted
½ cup brown sugar packed
2 teaspoons ground cinnamon

Streusel Topping

¼ cup rolled oats old-fashioned
½ cup all-purpose flour
½ teaspoon ground cinnamon
⅓ cup brown sugar packed
3 tablespoons unsalted butter room temperature

Muffins

2 ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
2 teaspoons ground cinnamon
⅓ cup vegetable oil
1 cup brown sugar packed
2 large eggs room temperature
2 teaspoons vanilla extract
½ cup whole milk
½ cup full-fat sour cream or plain Greek yogurt

Glaze

⅔ cup confectioners’ sugar
pinch salt
1 tablespoon milk or enough to make a pourable glaze
1 teaspoon vanilla extract

Instructions

In a small bowl, mix together filling ingredients and set aside.

3 tablespoons butter,½ cup brown sugar,2 teaspoons ground cinnamon
In a separate bowl, add the streusel ingredients. With clean hands, mix together, squeezing to form clumps until all ingredients are incorporated in clumps. Set aside until ready to top the muffins

¼ cup rolled oats,½ teaspoon ground cinnamon,⅓ cup brown sugar,3 tablespoons unsalted butter,½ cup all-purpose flour
Preheat the Air Fryer to 400ºF. Line a 6-cup jumbo muffin pan with liners or spray with nonstick spray and set aside. If making standard sized muffins, line a 12-cup muffin tin with paper cupcake liners or spray with nonstick cooking spray. Set aside
In a large mixing bowl, whisk together flour, baking powder, salt and cinnamon. Set aside.

2 ½ cups all-purpose flour,1 tablespoon baking powder,1 teaspoon kosher salt,2 teaspoons ground cinnamon
In a separate large bowl, mix together with a wooden spoon the vegetable oil, brown sugar, eggs, milk and sour cream until well incorporated.

⅓ cup vegetable oil,1 cup brown sugar,2 large eggs,2 teaspoons vanilla extract,½ cup whole milk,½ cup full-fat sour cream
Gently fold in the dry ingredient mixture until no dry spots of flour are left.
If using a jumbo muffin tin, add ¼ cup muffin batter to the bottom of each muffin cup. If using a standard muffin tin, add 2 tablespoons of muffin batter. Add 2 teaspoons of the filling for jumbo, 1 teaspoon for standard, then top with ¼ cup more muffin batter (2 tablespoons for standard)
Sprinkle muffin batter generously with streusel topping, dividing it evenly among the muffins
Bake for 5 minutes at 400ºF, then lower the Air Fryer temperature down to 325ºF for another 12-13 minutes for standard muffins and 15 minutes for jumbo, or until a toothpick inserted into the center of the center muffin comes out clean.
Allow to cool in muffin tins for 10 minutes, then transfer to a wire rack to cool completely.
In a small bowl, mix glaze ingredients together and drizzle on top prior to serving

⅔ cup confectioners’ sugar,pinch salt,1 tablespoon milk,1 teaspoon vanilla extract

Notes

Store muffins at room temperature in an airtight container for up to 3 days. Store in the fridge for up to one week.
Wrap individual muffins in plastic wrap then place in a freezer safe bag to store in the freezer for up to 3 months. Defrost at room temperature or warm in the microwave at 50% power for 30-60 seconds
Nutrition facts are for 6 jumbo muffins

Nutrition