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Cinnamon Streusel Muffins

Cinnamon Streusel Muffins for a Cozy Fall Morning Bliss

These delightful Cinnamon Streusel Muffins are perfect for a cozy fall morning, blending the warmth of cinnamon and the sweetness of apples.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All-purpose flour Can substitute with gluten-free flour
  • 1 cup Granulated sugar Brown sugar can deepen flavor
  • 2 teaspoons Baking powder Leavens the muffins
  • 1 teaspoon Baking soda Helps muffins rise
  • 1/2 teaspoon Salt Balances sweetness
  • 2 teaspoons Ground cinnamon Infuses warm flavor
  • 1 large Egg Can substitute with flax egg for vegan option
  • 1 cup Milk Almond or oat milk can be used for dairy-free
  • 1/2 cup Melted butter Coconut oil can be used for dairy-free
  • 1 cup Diced firm apples Honeycrisp, Granny Smith or Fuji recommended
For the Streusel Topping
  • 1 cup All-purpose flour Gluten-free flour can also be used
  • 1/2 cup Brown sugar Granulated sugar can be substituted
  • 1/4 cup Cold butter Use cold coconut oil for dairy-free

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions for Cinnamon Streusel Muffins
  1. Preheat your oven to 350°F (175°C) and line a standard muffin tin with paper liners.
  2. In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon.
  3. In a separate bowl, combine melted butter, egg, milk, and diced firm apples. Stir until well-blended.
  4. Gently fold the wet ingredients into the dry mixture until just incorporated. Avoid overmixing.
  5. In a small bowl, mix together cold butter, all-purpose flour, and brown sugar until the mixture resembles coarse crumbs.
  6. Spoon the muffin batter into each lined muffin cup, filling them about two-thirds full. Sprinkle the streusel mixture over the tops.
  7. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the muffins in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

These muffins are best enjoyed fresh and can also be stored at room temperature or frozen for later use.

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