Cinnamon Streusel Muffins

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

Course Breakfast
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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.