Go Back
+ servings
A stack of three cinnamon muffins with a hand lifting one up.

Cinnamon Streusel Muffins

Megan Weimer
These cinnamon streusel muffins taste like moist cinnamon coffee cake with a buttery cinnamon streusel topping.
5 from 4 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast and Brunch, Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 305 kcal

Equipment

  • 12-well muffin pan

Ingredients
 
 

Muffins

Streusel

  • ½ cup almond flour finely ground
  • ½ cup coconut sugar
  • ½ teaspoon ground cinnamon
  • 3 tablespoon unsalted butter cold and cut into pieces

Instructions
 

  • Preheat the oven to 425°F and prepare the muffin tin with liners (or spray with cooking oil if you don't have liners).
  • Whisk the flour, baking powder, baking soda, salt, and cinnamon together in a medium bowl and set aside.
    1 ¾ cup all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 tablespoon ground cinnamon
  • In a large mixing bowl, melt the butter in the microwave for about 30 seconds. Let it cool slightly and whisk in the coconut sugar, vanilla extract, and almond extract. Add the eggs one at a time and mix well.
    ½ cup unsalted butter, ¾ cup coconut sugar, 2 large eggs, 2 teaspoon vanilla extract, 1 teaspoon almond extract
  • Gently stir half of the dry ingredients into the wet ingredients and then add half of the buttermilk. Repeat and mix until no streaks of flour remain and set aside to rest.
    ¾ cup buttermilk
  • Make the streusel by mixing together almond flour, coconut sugar, and cinnamon in a small bowl. Mix in the cold butter in with a fork or your hands.
    ½ cup almond flour, ½ cup coconut sugar, ½ teaspoon ground cinnamon, 3 tablespoon unsalted butter
  • Add 1 tablespoon of muffin batter into each tin. Then, add 1 teaspoon of streusel on top. Cover with more muffin batter until the lined tins are ¾ full and cover with more streusel.
  • Place the muffin tin in the oven and reduce the heat to 350°F. Bake for 20-24 minutes until a toothpick inserted in the center comes out clean with just a few moist crumbs.
  • Let the muffins cool in the pan for 5-10 minutes before carefully transferring to a wire cooling rack.

Video

Notes

To make your own buttermilk, mix 1 cup of milk with 1 teaspoon of vinegar or lemon juice. Let it sit for a few minutes to curdle. Discard ¼ cup before adding to the batter.
Store muffins in an airtight container at room temperature for 2-3 days or in the freezer for 1 month. Reheat in the microwave for 30 seconds from frozen or thaw on the counter.

Nutrition

Serving: 1muffinCalories: 305kcalCarbohydrates: 40.5gProtein: 3.6gFat: 12.8gSaturated Fat: 7.2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 3.5gTrans Fat: 0gCholesterol: 61.1mgSodium: 224.8mgPotassium: 184.3mgFiber: 1.2gSugar: 21.3gVitamin A: 111.4IUVitamin C: 0mgCalcium: 73.7mgIron: 0.3mg
Tried this recipe?Let us know how it was!