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Cinnamon Streusel Muffins recipe

Cinnamon Streusel Muffins recipe

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  • Dish type
  • Cake
  • Mini cakes
  • Muffins

Be warned, one of these muffins is never enough. Enjoy with a big mug of tea or coffee.

194 people made this

IngredientsMakes: 12 muffins

  • 250g plain flour
  • 150g caster sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 75ml vegetable oil
  • 125ml orange juice
  • 125ml buttermilk
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 3 tablespoons dark brown soft sugar
  • 1 1/2 teaspoons ground cinnamon
  • 4 tablespoons plain flour
  • 4 tablespoons caster sugar
  • 1 1/2 teaspoons ground cinnamon
  • 30g butter, softened

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. Preheat oven to 180 C / Gas 4. Grease a 12 hole muffin tin or line with paper cases.
  2. In a medium bowl, stir together 250g flour, 150g caster sugar, baking powder and salt. In a separate bowl, whisk together the vegetable oil, orange juice, buttermilk, vanilla and eggs. Pour the wet ingredients into the dry and mix until just blended. Some lumps are okay.
  3. Fill the prepared muffin holes halfway with the batter. Combine the dark brown soft sugar and 1 1/2 teaspoons cinnamon; sprinkle about 1/2 teaspoon of the mixture onto each half-full muffin hole. Spoon batter over the cinnamon mixture so that the muffin holes are 2/3 full. In a small bowl, mix together the remaining 14 tablespoons flour, 4 tablespoons caster sugar, 1 1/2 teaspoons cinnamon and the butter to make a crumbly mixture. Sprinkle this generously over the tops of the muffin batter.
  4. Bake for 20 to 22 minutes in the preheated oven, until a skewer inserted into the crown of a muffin, comes out clean. Cool in the tin over a wire rack.

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Reviews & ratingsAverage global rating:(202)

Reviews in English (172)

For some reason, the muffins went totally flat. As I followed all instructions I'm not going to give it another try.-29 Jan 2016

by naples34102

Great little muffin! Fluffy and moist (did some reviewers overmix the batter?), cinnamony, with a light citrus flavor, and just the right amount of sweetness. I used buttermilk powder rather than fresh buttermilk, which I have always found is a very acceptable substitute. I also used a combination of orange and lemon juice and added an extra 2T. of sugar to compensate for the tartness of the lemon. Thinking it couldn't hurt, I added the zest from half of a small lemon. My only criticism, and I believe noteworthy, is that if using 1/2 tsp. of the cinnamon mixture in the filling as directed, you'll end up with twice as much as you need! My suggestion would be to make half as much rather than add more of the filling to the muffins, but that may be just a personal preference. These must be good because hubs, who doesn't care for citrusy stuff and doesn't like muffins much either, asked me to hold a few aside for him before I gave the rest away!-26 Feb 2009

by Jillian

Great muffin - but definitely lacking in orange flavor which is disappointing because the combination of spices goes so beautifully with orange.... However, on a bright note these muffins are so moist and full of flavor on their own that next time I would add some orange zest to heighten the orange flavor. I made this into 6 Texas sized muffins and used turbinado sugar vs. white in the topping to give it an extra crunch. They baked up very nice and the extra cinnamon/brown sugar inside was a nice touch!-23 Oct 2010


Cinnamon Streusel Muffins recipe - Recipes

For the topping, combine and mix all ingredients together until crumbly and set aside.

For the filling, mix ingredients together until well blended and pudding-like in consistency. Set aside.

For the batter, mix the ground flax seed and 6 Tbsp water together and set aside for at least 5 minutes to gel.

Mix all the rest of the ingredients in a large bowl and stir just until combined. Add the flaxseed mixture and stir until thoroughly mixed.

Spray the muffin tin with a non-stick baking spray, or put paper muffin cups in each.

Divide half the batter evenly between 14 muffin cups. Put 2 teaspoons of filling in each muffin cup and then top with the remaining batter. Sprinkle the topping on top of each, pressing it in lightly.

Bake the muffins at 375 – 400 degrees for 18-20 minutes or until a knife inserted into the center comes out clean. Remove them from the oven and wait 5 minutes before transferring them to a cooling rack.


INGREDIENTS

Here's what you'll need to make these irresistible cinnamon muffins (measurements listed in the full recipe at the bottom of this post).

  • Butter
  • Caster Sugar - Caster sugar is slightly finer than granulated sugar but either can be used in this recipe. See this super helpful guide "what is caster sugar" guide for more information.
  • Vanilla
  • Milk
  • Egg
  • Self Raising Flour
  • Cinnamon
  • Salt
  • Brown Sugar
  • White Sugar
  • Cinnamon
  • Salt
  • Plain / All Purpose Flour
  • Butter


Cinnamon Streusel Muffins

Editor's Note: There's nothing like a warm muffin to start the day off right - that's why they're one of my favorite easy breakfast ideas. These Cinnamon Streusel Muffins are sweet and lightly spiced with flavors of cinnamon and brown sugar that make this muffin recipe the perfect morning pick-me-up.

Muffins make for an easy dessert for breakfast if you're hosting a brunch or just cooking for the whole family. They're great on their own or accompanied by other dishes! This cinnamon muffin recipe is sure to become a fast favorite at your family table. Just pop these in the oven, pour yourself a cup of coffee, and you'll be on your way to a delicious batch of breakfast muffins that will practically fly off of the serving tray.

One of the reasons muffins are so popular is because they are quick and easy to make and full of flavor. Adding the liquid all at once to the dry ingredients actually is called the "muffin method" and makes muffins that are light and tender with an even texture inside. Serve these muffins warm from the oven with apple butter to enhance their spicy cinnamon flavor.

Dietary Consideration Halal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian

Taste and Texture Buttery, Spiced, Sweet

Type of Dish Bread, Muffins, Quickbreads

Ingredients

  • ¼ cup (30 g) all purpose flour
  • ¼ cup (57 g) firmly packed brown sugar
  • 1 teaspoon (5 mL) cinnamon
  • 3 tablespoons (43 g) cold butter
  • 2 cups (242 g) all purpose flour
  • ½ cup (100 g) sugar
  • ¼ cup (57 g) firmly packed brown sugar
  • 1 tablespoon (15 mL) baking powder
  • 1 teaspoon (5 mL) cinnamon
  • ½ teaspoon (2.5 mL) salt
  • ¾ cup (177 mL) milk
  • ½ cup (114 g) butter , melted
  • 1 teaspoon (5 mL) vanilla
  • 1 egg , beaten

Instructions

Heat oven to 400°F (200°C) with oven rack in middle. Lightly spray 12 cups in a standard muffin pan with nonstick cooking spray.

To Make the Streusel Topping:

Combine flour, brown sugar, and cinnamon in a small bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs with some pea-sized pieces.

To Make the Muffins:

Combine flour, sugar, brown sugar, baking powder, cinnamon, and salt in a large bowl. Make a well in center of the flour by pushing ingredients out toward sides of bowl.

Combine milk, melted butter, vanilla, and egg in a medium bowl. Pour milk mixture into the flour mixture, and stir only until the flour is moistened even though the batter is not smooth. Scrape down sides of bowl.

Divide batter into prepared muffin cups, filling them about 2/3 full. Sprinkle about 1 tablespoon (15 mL) of streusel over each muffin.

Bake 18 to 20 minutes or until golden brown and a toothpick inserted in the center of a couple of muffins comes out dry. Cool slightly and remove from the pan.

Run a small metal spatula around edge of each muffin to loosen it, and lift gently from the pan. Serve muffins warm with butter or jam.

Notes

Baker’s Note: For muffins, I prefer spraying the muffin cups instead of using paperliners because the muffins usually stick to the paper.

Secret to Success: Muffins are at their best served warm from the oven. Any uneaten muffins can be wrapped and stored and room temperature. I reheat them in the microwave before serving.

More Muffin Recipes

If you loved these flavorful muffins, be sure to check out these other muffin recipes!


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Berry Cinnamon Streusel Muffins

Studded with the berry of your choice, and topped with a delicious layer of sweet-crumbly streusel.

A streusel berry muffin is pretty much what most people I know would want for breakfast on a given day. Man, you know how great those monster muffins look in the stores? I see them at bakeries, at the bagel place, even in delis, and they look so majestic and enticing.

But many of us don’t have those monster muffin pans, and also, that’s a really big muffin to justify. This recipe is could make those big muffins, if you have one of those big tins, and buy some of those big muffin liners – then you’ll get 12 and probably need to bake for 22 to 28 minutes, OR, you can stick with a normal sized muffin tin, and just enjoy your 16 regular sized muffins.

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 of 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).

I have made these a few times, and am always trying to figure out just how much streusel I need for the muffins. The ones in this photo have a delicate amount of streusel, less than you will end up with if you follow the recipe below. I took photos during a less streusel-ey baking day, but then decided that was just not enough streusel, so bumped up the streusel amounts so that you will actually get a nice pile of streusel on each muffin.

Studded with the berry of your choice, and topped with a delicious layer of sweet-crumbly streusel.

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However, you can’t just pile on streusel willy nilly, or it will start to weigh down the muffins, at least that’s what happened to me with this recipe. SO they will have a nice amount of streusel, but not rise properly with that perky little crown on top. I’m not going to mince words with you people I have to work on my streusel game. I won’t rest until I can achieve the rice rounded tops AND the big pile of streusel on each muffin.

One more thing, which I mention from time to time, so forgive me if you’ve heard it enough. 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. I like to be able to taste the salt in my baked goods (I sometimes add even a touch more than I list out in the ingredients)….not everyone does, but either way, don’t even consider skipping it!

It’s officially August and we’re celebrating with Muffin Week! An amazing group of food bloggers and I have teamed up to bring you muffin recipes all week! You’ll find the full spread of savory, sweet, healthy and indulgent muffin recipes over at A Joyfully Mad Kitchen. Be sure to look for some new muffin recipes to try!

More Delicious Sweet Breakfast Recipes:

Like this recipe? Pin it to your favorite board on Pinterest.

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Make-Ahead and Storage

You can make these cinnamon muffins up to 4 days ahead. If you skip the cream cheese filling, you may store them in a sealable bag or airtight container at room temperature for up to 4 days, or freeze them for up to 2 months. It’s for sure one of those easy freezer recipes.

You may also store them in the fridge for up to 7 days.

If frozen, let them thaw before reheating them for 10-15 seconds or until warm.

If you intend to freeze them, only drizzle the glaze on top after they have been thawed and reheated.


Weight Watchers Cinnamon Streusel Muffins – BEST WW Recipe – Breakfast – Treat – Snack with Smart Points

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Tasty Weight Watchers Cinnamon Streusel Muffins you CAN NOT stop
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Weight Watchers Cinnamon Streusel Muffins – BEST WW Recipe


Learn how to make Weight Watchers Cinnamon Streusel Muffins

Preheat oven to 350 degrees. Prepare a mini muffin pan by I can’t
believe it’s not butter spray
Stir together coconut flour, almond flour, baking powder, salt, cinnamon &
nutmeg together to until well incorporated

Beat eggs, almond extract and melted butter together in another bowl

Pour wet ingredients into dry ingredients and beat together until well
incorporated
Pour the batter into the prepared muffin pan. Fill each one a little more
than 1/2 of the way full & make streusel topping

Prepare the streusel topping
Add almond flour, salt and butter to a bowl and mix together
Crumble topping over the top of each mini muffin using your hands
Bake 14-15 minutes or until toothpick inserted comes out clean

  • 1/2 cup coconut flour
  • 1/4 cup almond flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon Pink Himalayan sea salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 6 large eggs
  • 1/2 cup I Can’t Believe It’s Not Butter, melted
  • 1/2 teaspoon almond extract
  1. Preheat oven to 350 degrees. Prepare a mini muffin pan by coating with I can’t believe it’s not butter spray
  2. Stir together coconut flour, almond flour, baking powder, salt, cinnamon & nutmeg together to until well incorporated
  3. Beat eggs, almond extract and melted butter together in another bowl
  4. Pour wet ingredients into dry ingredients and beat together until well incorporated
  5. Pour the batter into the prepared muffin pan. Fill each one a little more than 1/2 of the way full & make streusel topping

Streusel Topping Instructions

  1. Add almond flour, salt and butter to a bowl and mix together
  2. Crumble topping over the top of each mini muffin using your hands
  3. Bake 14-15 minutes or until toothpick inserted comes out clean

Recipe Notes
Makes 24 mini muffins = 1 Weight Watchers point each.

Weight Watchers Cinnamon Streusel Muffins – BEST WW Recipe



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Cinnamon Streusel Muffins

These Cinnamon Streusel Muffins are moist, fluffy, and have a mouth-watering crumb topping that will have you reaching for seconds!

For Mother’s Day and Father’s Day each year, my hubby and I each prepare a breakfast for the other, at their request. Typically I choose morning cake (who wouldn’t want cake for breakfast, right?!), whereas my hubby almost always chooses some type of muffin.

This year, he changed from his typical blueberry request, and asked for a cinnamon streusel muffin. Since I didn’t have one that I truly LOVED, I spent the week before testing, tweaking, and trying new versions out. After about 3 batches of “eh, these are ok” muffins, this version was created and perfect!

I woke up early on Father’s Day, prepared a batch of these and served him in bed with a cup of coffee. I also made sure all three kiddos came in to wake him up, haha, after all, it WAS Father’s Day, LOL.

Not only did he thoroughly enjoy these, but the kiddos did too! Their favorite part was the crumb topping! These made about 15 muffins, however, I didn’t fill the cups up all the way, so it makes about 12-15 per batch!


This was a very simple recipe. Not the most flashy dessert, but easy enough for anyone to make and quick, making it a good choice for a weeknight or last-minute company. I added 1/2 tsp each of Chinese cinnamon and Indian cinnamon to the batter, decreasing the cinnamon chips to 7 ounces. For the topping, I increased the amounts by 50% to have enough to cover the batter, which I put into a greased 8 inch square pan instead of muffin tins. This method requires increasing cooking time by about 6 minutes. The texture didn't suffer a bit from doing this--nice tender crumb. Delicious, and a nice companion to a cup of tea.