Meg + Matcha

Cinnamon Streusel Muffins

Delicious cinnamon muffins with a buttery streusel topping. The perfect quick breakfast treat!

These cinnamon streusel muffins taste like moist cinnamon coffee cake with a buttery, crunchy streusel topping. They're gluten free and a great breakfast snack when to take on the go.

Muffin Ingredients

Flour, baking powder, baking soda, salt, ground cinnamon, butter, coconut sugar, vanilla, almond extract, buttermilk.

Streusel Ingredients

Finely ground almond flour, coconut sugar, ground cinnamon, and cold butter cut into pieces.

Preheat the oven to 425F, mix the dry ingredients in a bowl, and set aside. Then, melt the butter and mix in the coconut sugar, vanilla, and almond extract.

Step 1

Mix in the eggs one at a time with a whisk. Make sure all of the ingredients are well combined.

Step 2

Alternate between stirring the dry ingredients and buttermilk into the wet ingredients, starting with the flour and ending with the buttermilk.

Step 3

Rest the batter while you make the cinnamon streusel by mixing all the streusel ingredients together. It should be crumbly but stick together when pressed between your fingers.

Step 4

Assemble the muffins by alternating between filling the muffin tins with batter and streusel. Lower the oven temperature to 350F and bake for 20-24 minutes.

Step 5

Let cool for 15 minutes and enjoy your delicious, moist cinnamon muffins! Want to make these? Check out the full recipe at:

Easy and delicious sweets and snacks with a healthy twist.