Cinnamon Streusel Muffins

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Tender, scrumptious cinnamon streusel muffins topped with sweet, crumbly streusel, cinnamon goodness, and delicious brown sugar!

Closeup photo of cinnamon streusel muffin with the muffin liner peeled off

Buttery Sweet Streusel Topping, Tender Crumb for the Best Cinnamon Streusel Muffins!

What’s that now? You were waiting for *just* the perfect muffin recipe to turn up so you could get your baking toys out?

Well, I’ve got just the thing you’ve been waiting for: tender, cinnamon sweet, buttery streusel-topped Cinnamon Streusel Muffins! Take one bite of these muffins and sigh in blissful happiness. THE fall baked good has arrived.

Angled photo of cinnamon streusel muffins to show crumbly topping

Simple Pantry Ingredients to Make Cinnamon Streusel Muffins

My favorite cinnamon streusel muffins are made with two easy components: sweet ‘n crumbly streusel topping and tender cinnamon muffins.

For the streusel:

  • Follow this recipe for streusel topping which includes:
  • Flour
  • Brown sugar
  • Pecans
  • Ground cinnamon
  • Butter

For the cinnamon streusel muffins:

  • All purpose flour or oat flour
  • Almond flour
  • Cinnamon, cloves, nutmeg
  • Brown sugar
  • Maple syrup
  • Milk, water, lemon juice
  • Vanilla + salt
  • Pecans 
Breakfast table with baked goods and pecans

How to Make Cinnamon Streusel Muffins

Tender, cinnamon sweet, and perfectly spiced: cinnamon streusel muffins boast a deliciously buttery and sweet streusel topping.

  • Make 1 batch of streusel topping.
  • Preheat the oven to 350°F.
  • Add all the dry ingredients to a mixing bowl and whisk it together very well.
  • Whisk together all wet ingredients in a large bowl.
  • Add the dry ingredients to the wet ingredients. Whisk until combined, then fold in pecans.
  • Pour muffin batter into a lined muffin pan. Sprinkle with streusel.
  • Bake, then enjoy the best cinnamon streusel muffins!
two photos showing how to make streusel topping - creating crumbles for the sweet topping

How Do I Make the Topping For Cinnamon Streusel Muffins?

Once you learn how to make this streusel topping, you’ll be tempted to put it on anything and everything. Seriously. Click over to this post for streusel topping to see step-by-step photos.

Demeter’s Tips

  • Prepare the streusel first: The streusel will sit safe and sound on the counter—there’s no rush here. Just make sure to make it first so you’re not caught scrambling once your muffin batter is ready.
  • Make sure to warm the water and milk: skipping this step will result in hardened butter “chips” in your batter.
  • Don’t over-mix your muffin batter: It can be hard to resist mixing your muffin batter “thoroughly,” but over doing it will result in tough-not-tender cinnamon streusel muffins.
  • Don’t add any additional liquids to your muffin batter: it will look almost too thick—but this is how it’s meant to look.
  • Do shape your muffin batter: it will bake up very much how it looks raw.
Backlit shot of the finished baked goods on a black and white background

Mouthwatering Muffin Recipes

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We’re A Batch Baked in Heaven

You, me, Erik, and the rest of our loved ones are gonna have soooo much fun making and eating these yummy cinnamon streusel muffins!! I truly can’t wait to hear what y’all think. Be sure to leave a comment below to let me know your thoughts. ‘Til our next baked adventure…

Sending you all my love and maybe even a dove, xo Demeter ❤️

  🍁 📸 🍂

📸 Did you make this cinnamon streusel muffins recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸

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a square photo of cinnamon streusel muffins with the liner almost peeled off

Cinnamon Streusel Muffins

★★★★★

5 from 4 reviews
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Description

Tender, scrumptious cinnamon streusel muffins topped with sweet, crumbly streusel, cinnamon goodness, and delicious brown sugar!

Ingredients

Scale

FOR THE STREUSEL TOPPING:

FOR THE MUFFINS:

Dry Ingredients

  • 2 ¼ cups all purpose flour or gluten free oat flour
  • ½ cup finely ground, blanched almond flour* – or 6 tablespoons flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup + 2 tablespoons water
  • ½ cup non-dairy milk
  • 1 tablespoon lemon juice
  • 3 tablespoons melted butter or coconut oil
  • ¼ cup brown sugar, lightly packed
  • ¼ cup pure maple syrup
  • 1 teaspoon pure vanilla extract

Add-in Ingredients

  • 1 cup pecans, chopped

 

Instructions

  1. Make 1 batch of streusel topping. Set aside.
  2. Preheat oven to 350°F. Line a 12-cup muffin pan with muffin liners. Set aside.
  3. In a medium bowl, whisk together all the dry ingredients: flour, almond flour, baking soda, baking powder, ground cinnamon, ground cloves, ground nutmeg, and salt.
  4. Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted butter from solidifying once mixed with these liquids.
  5. In a large bowl, whisk together all wet ingredients: water, milk, lemon juice, butter, brown sugar, maple syrup and vanilla. Whisk until well incorporated.
  6. Add dry ingredients to wet ingredients. Whisk until just incorporated, making sure no flour patches remain. Fold in pecans.
  7. Pour batter evenly into prepared muffin pan—I spread mine into 11 muffins. 12 muffins should be fine, too.
  8. Top with streusel. Press streusel into batter, ensuring that the batter adheres. This way the streusel won’t fall off while baking. This recipe makes a lot of streusel—keep adding more streusel to each muffin until evenly distributed.
  9. Once fully topped with streusel, use a spoon to press streusel into the batter, forming a dome (a peak in the center of each muffin) for pretty tops. Don’t smush the streusel into a flat layer—make sure to keep the crumbles alive!
  10. Bake for 22-28 minutes. Mine took 26 minutes. Insert a toothpick to check for doneness—once it comes out clean, it’s done. Place pan on a cooling rack to cool for about 5 minutes. Gently remove muffins from muffin pan and transfer to a cooling rack to cool completely, about 30 more minutes. Enjoy! Storing instructions below.

 

Equipment

Notes

How to substitute Almond Flour? Swap with an additional 6 tablespoons flour. You’d add this amount onto the existing 2 ¼ cups flour in the recipe.

Storing Instructions: Store muffins in an airtight container for up to 1 week in a cool, dark environment.

To Freeze: Store muffins in an airtight container, in the freezer for up to 1-2 months. Allow to thaw for about 30 minutes at room temperature before enjoying. Or, heat in the microwave in 10-second increments until just warm.

How to make Vegan: use vegan butter or coconut oil and organic brown sugar.

How to make Gluten Free: use gluten free oat flour.

 

  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Dessert
  • Method: Bake
  • Cuisine: American

Fall Recipes You’ll Love 🍂

A little personal… ☀️

So Erik and I started working on our backyard! We’ve never had one before (blame apartment living), so we’re not sure where to start… the furniture, the landscaping, the lawn toys (!). Just start somewhere, right?

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This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you.

 

It’s nice to meet you! Erik and I love sharing healthy recipes that are easy & approachable. I love cozy movies, chocolate, big hugs, and being out at sea.

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