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

Cinnamon Streusel Muffins


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





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


  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.


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