Berry Cinnamon Streusel Muffins
Updated Jan 11, 2026
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These berry cinnamon streusel muffins are tender, fluffy, and studded with your choice of berries, all topped with a sweet crumbly cinnamon streusel. Perfect for breakfast, brunch, or an anytime treat.
If you’ve ever wanted a muffin that tastes like a bakery treat but is actually easy enough for a lazy weekend morning, bookmark this recipe for berry cinnamon streusel muffins. Studded with juicy berries and crowned with a sweet cinnamon-spiced streusel topping, they’re the kind of muffin that makes the whole house know something wonderful is happening in the oven. Whether you choose fresh or frozen berries, the tender crumb and crunchy topping make every bite feel special. These muffins are perfect with a cup of coffee, packed in lunches, or simply enjoyed warm right out of the muffin tin.
Why You’ll Love Berry Cinnamon Streusel Muffins
- Streusel! Do I need to say more?
- Tastes like they came from a bakery.
- Use frozen or fresh berries.
These muffins will make the perfect addition to any breakfast spread. Try them alongside a Swiss Chard Frittata or Scrambled Eggs.
Studded with the berry of your choice, and topped with a delicious layer of sweet-crumbly streusel.
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Should You Use Muffin Liners?
Even though many recipes don’t advise you to spray the paper muffin liners with nonstick spray, I find this to be a bit dicey. Sometimes they peel off like a dream without spray, sometimes they stick and pull off the whole outer layer of the muffin, resulting in a not-so-pretty muffin, and also less of it (unless you are willing to scrape the rest of the muffin off of the paper liner with your teeth, which I may or may not be willing to do).
Ingredients
For the Streusel Topping
- Granulated sugar – White sugar brings a crispness and sweetness to the streusel.
- Brown sugar – Brown sugar offers a darker sweetness and more chewiness.
- All-purpose flour – For structure.
- Ground cinnamon and ginger – These spices bring warmth to the struesel.
- Salt – To enhance the flavor.
- Unsalted butter – Make sure to use cold butter for the best crumbly texture.
For the Muffins
- All-purpose flour – The base.
- Baking powder and Baking soda – Use both leaveners for a balanced rise.
- Ground cinnamon – Warming spice offers a great balance of flavors.
- Kosher salt – Don’t skimp on the salt in your baked goods. Salt enhances flavor, in foods both sweet and savory, and a little more salt brings a level of sweet-salty sophistication to almost anything that will come out of your oven.
- Unsalted butter – Make sure to use soft butter.
- Sugar – For sweetness.
- Eggs – For structure.
- Vanilla extract – For a touch of vanilla flavor.
- Sour cream or plain Greek or whole milk yogurt – To create a thick and moist batter.
- Whole milk – For richness.
- Mixed berries – frozen and not defrosted or fresh.
How to Make Berry Cinnamon Streusel Muffins
- Prepare the oven and tins: Preheat the oven to 350ºF. Grease or line a 12-cup large muffin tin. If you want to use regular-sized muffin tins, you will make 16 muffins.
- Make the streusel topping: Combine the sugars, flour, cinnamon, ginger, and salt in a food processor and give it a good whirl. Add the pieces of butter and pulse until the butter is incorporated and the mixture is crumbly.
- Combine muffin dry ingredients: In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
- Combine muffin wet ingredients: Cream the butter and sugar with an electric mixer. Beat in the eggs one at a time, followed by the vanilla.
- Finish muffin batter: On low or with a spoon stir in half the flour mixture just until almost incorporated. Add in the sour cream or yogurt and the milk. Stir in the rest of the dry ingredients, leaving the batter a bit lumpy but fairly incorporated — do not overmix. Gently fold in the berries.
- Bake: Scoop the batter into the prepared muffin cups, dividing it evenly. Distribute the streusel topping over the muffins. Bake for 18 to 22 minutes until a toothpick or a wooden skewer inserted into the center comes out clean.
- Cool and enjoy: Cool the muffins in the tin on a wire rack for 5 minutes, then carefully remove them and continue to cool on a wire rack.
What to Serve with Berry Cinnamon Streusel Muffins
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Berry Cinnamon Streusel Muffins
Ingredients
For the Streusel Topping
- ⅓ cup granulated sugar
- 3 tablespoons firmly packed light or dark brown sugar
- ¼ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ½ teaspoon kosher salt
- 6 tablespoons cold unsalted butter (cut into small pieces)
For the Muffins
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 6 tablespoons unsalted butter (softened)
- ¾ cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup sour cream or plain Greek or whole milk yogurt
- ½ cup whole milk
- 1 cup mixed berries (frozen and not defrosted or fresh)
Instructions
- Preheat the oven to 350 F. Grease a 12-cup large muffin tin, or spray with nonstick spray, or line the cup with paper liners and give them a spritz, too. If you want to use regular-sized muffin tins, you will make 16 muffins.
- Make the streusel topping: Combine the 1/3 cup of granulated sugar, the brown sugar, 1/2 cup plus 2 tablespoons of flour, 1 teaspoon of cinnamon, the ginger, and salt in a food processor and give it a good whirl. Add the pieces of butter and pulse until the butter is incorporated and the mixture is crumbly. Do not over-process; you don’t want a paste. Set the streusel topping aside.
- Make the muffins: In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. In another medium bowl, combine the butter and sugar together with an electric mixer. Beat in the eggs one at a time, then beat in the vanilla. Use the mixture on low, or switch to a spoon and stir in half the flour mixture just until almost incorporated. Stir in the sour cream or yogurt and the milk, also just until blended. Stir in the rest of the dry ingredients, leaving the batter a bit lumpy but fairly incorporated — do not overmix. Gently fold in the berries.
- Scoop the batter into the prepared muffin cups, dividing it evenly. Distribute the streusel topping over the muffins. Bake for 18 to 22 minutes until a toothpick or a wooden skewer inserted into the center comes out clean. Cool the muffins in the tin on a wire rack for 5 minutes, then carefully remove them and continue to cool on wire rack until warm or room temperature.
When our blackberry bushes went crazy last summer, I made these. We ended up enjoying many batches of blackberry muffins before the season was out. Our berries are almost ready to Pick and m son already asked when I’ll star the muffins again!