Cinnamon Streusel Muffins

Found in The Pioneer Woman magazine Spring 2026

 

Streusel:

1/2 c ap flour

1/2 c old fashioned oats

1/2 c packed dark brown sugar

3/4 tsp salt

5 tbsp salted butter, cubed and room temp

Cinnamon Swirl:

1/4 c dark brown sugar

2 tbsp salted butter, melted and slightly cooled

1 tbsp ap flour

1 tsp cinnamon

Muffins:

2 c ap flour

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp ground cinnamon

1/2 tsp salt

1 c sour cream, room temp

1 stick salted butter, melted and slightly cooled

1/2 c dark brown sugar

1/2 c sugar

2 large eggs, room temp

1/2 tsp vanilla

Glaze:

1 c powdered sugar

1-2 tbsp milk

 

Preheat the oven to 375°. Line 12 cup muffin pan with liners. Make the streusel:  Stir together the flour, oats, brown sugar, and salt in a small bowl. Cut in the butter until pea-size crumbs form. Set aside.

 

Make the cinnamon swirl: Whisk together the brown sugar, butter, flour, and cinnamon in a small bowl. Set aside.

 

Muffins: Whisk together the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. Whisk together the sour cream, melted butter, brown sugar, sugar, eggs, and vanilla in a large bowl until smooth. Add the dry ingredients and stir gently with spatula just until no streaks of flour remain. The batter should be thick but smooth.

 

Divide half of the batter evenly among the muffin cups. Spoon 1 tsp of the cinnamon swirl mixture over the batter in each cup. Top with remaining batter, filling each cup 3/4 full. Sprinkle with streusel, pressing lightly to adhere.

 

Bake until the muffins are golden brown and spring back when gently pressed, 30-32 minutes. Let cool 10 minutes in the pan, then remove to a rack to cool completely, about 30 minutes.

 

Make the glaze: Whisk together the powdered sugar and 1 tbsp milk in a bowl. Slowly add up to 1 more tbsp milk until the glaze is smooth and easy to drizzle. Drizzle over the cooled muffins and let set.