Easy Cinnamon Streusel Muffins

Cinnamon streusel muffin on a plate with a bite taken out of it.

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If you love muffins from coffee shops, you’ll fall for this homemade version of cinnamon streusel muffins. Each bite has a soft, moist crumb with a buttery cinnamon streusel mixture baked until golden brown on top. This is the kind of easy breakfast or snack that makes a whole batch of muffins disappear fast. It’s a lighter take on a classic muffin, but you’d never know it from the taste.

Prep Time15

Cook Time17

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings:

Calories: 216kcal

Author: Olivia & Annie

Ingredients

Oat Streusel Topping:

¼ cup brown sugar
3 tablespoons all-purpose flour
3 tablespoons old-fashioned oats
1 teaspoon cinnamon
2 tablespoons cold butter, cubed

Muffin Batter:

⅓ cup oil (avocado, olive, or coconut)
2 large eggs
¾ cup plain Greek yogurt
¼ cup milk (regular or plant-based)
½ cup maple syrup
2 teaspoons vanilla extract
¾ cup oat flour
1 cup all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon Kosher salt
2 teaspoons cinnamon

Instructions

Preheat the oven to 350°F. Line a 12-cup muffin tin with liners and spray them with non-stick spray.
Begin by making the streusel. In a small bowl, combine brown sugar, flour, oats, and cinnamon. Add the cold cubed butter to the flour mixture and use a fork or your fingers to work the butter into the dry ingredients until the mixture forms coarse crumbs. Set aside.
In a large bowl, whisk together oil, eggs, Greek yogurt, milk, maple syrup, and vanilla until smooth.
Add the oat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon to the bowl. Mix until just combined. Do not over mix!
Add the muffin batter to the prepared muffin tins until each is about ¾ full. Sprinkle the streusel topping over each muffin depending on your preference for amount (you may have some leftover streusel).
Bake for 17-21 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

Recipe notes:

Save time/prep ahead:
- Mix the streusel mixture a day ahead and store it in the fridge so you can just sprinkle and bake muffins in the morning.
- Freeze a cooled batch of muffins in a freezer-safe bag for up to 2 months—reheat quickly in the microwave or in the oven for fresh-from-the-bakery flavor.
- Make a double batch—these delicious muffins disappear quickly, and you’ll be glad to have extras next time. See our FAQs section for freezer instructions.
- Make your oat flour ahead of time. Simply add oats to a blender or food processor and blend or process until fine. Store in an airtight container in your pantry for 2–3 months, in your fridge for up to 6 months, or in your freezer for up to 1 year.
The recipe can be found on My Fitness Pal by searching "BWB Cinnamon Streusel Muffins." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.

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