Baking Muffins

Cinnamon Streusel Muffins

January 28, 2016

Bakery-style Cinnamon Streusel Muffins for a sweet breakfast!

Sunday was our 1 year anniversary of being engaged! The countdown to the wedding begins! We love to celebrate the little things around here – it’s always a good excuse to open up a nice bottle of wine! 😉

To celebrate, we went for a walk on the beach where J proposed, and then came home and made a delicious dinner together – cooking in the kitchen with him is one of our favourite things to do together. We made beef tenderloin (!), garlic mashed potatoes, and roasted brussels sprouts. For dessert I whipped up one of my famous apple crisps using the recipe that’s been passed down through my family.

As I was sprinkling the crumble topping on top of the sliced apples I wondered if I could turn it into a muffin topping.

Streusel-topped muffins? Yes please!

Bakery-style Cinnamon Streusel Muffins for a sweet breakfast!

And so Cinnamon Streusel Muffins were born.

The streusel topping is the exact same recipe as the apple crisp topping – I don’t proclaim these to be healthy muffins, although I did inject a few whole grains by using half white and half whole wheat flour.

These muffins are more like a muffin you’d find in a bakery – a muffin to munch along with your tea; or a muffin to sweetly wake yourself up in the morning.

Bakery-style Cinnamon Streusel Muffins for a sweet breakfast!

I’ve sprinkled these muffins with chewy raisins, but if you don’t like raisins, try using dried cranberries or chopped apple!

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Cinnamon Streusel Muffins
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins

Bakery-style muffins with a crunchy cinnamon streusel topping, to munch along with a cup of tea.

Course: Breakfast
Servings: 12 muffins
Author: breakfast for dinner
For the muffins:
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup + 2 tablespoons milk, warmed
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 cup raisins
For the streusel topping:
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup cold butter
  1. Preheat oven to 375F degrees. Grease 12 muffin cups or line with paper liners.

  2. In a large bowl, cream together the butter and sugar until fluffy. Beat in the eggs one at a time, then gently beat in the vanilla and warmed milk. Stir in the flours, baking powder, and spices. Gently fold in the raisins.
  3. To make the streusel topping, in a small bowl, combine oats, brown sugar, flour, and cinnamon. Cut in the cold butter, using a pastry cutter or two knives, until crumbly.
  4. Drop batter into muffin tins, filling 3/4 full. Sprinkle each with streusel topping.
  5. Bake for 20-30 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Recipe Notes

Raisins may be omitted, or replaced with an equal amount of dried cranberries or chopped fresh apple.


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