Save It Tender, fluffy muffins topped with a crunchy cinnamon-nut streusel, perfect for breakfast or an afternoon treat.
I first baked these Cinnamon Nut Streusel Muffins for a weekend brunch. My family loved how the kitchen filled with the scent of cinnamon and freshly baked muffins.
Ingredients
- All-purpose flour: Used in both muffin batter and streusel topping for structure and texture
- Granulated sugar: Sweetens the muffin base
- Baking powder: Helps the muffins rise and become fluffy
- Baking soda: Adds extra lift
- Salt: Balances the sweetness
- Ground cinnamon: Flavor for both batter and streusel
- Eggs: Adds richness and binds ingredients
- Whole milk: Moistens and enriches the batter
- Unsalted butter: Used melted for batter, cold for streusel
- Vanilla extract: Adds aroma and warmth
- Chopped walnuts or pecans: Provide crunch in the topping
- Brown sugar, packed: Adds depth and sweetness to streusel
Instructions
- Preheat Oven:
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
- Prepare Streusel:
- In a small bowl, combine chopped nuts, brown sugar, flour, and cinnamon. Cut in cold butter until it resembles coarse crumbs. Set aside.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, and cinnamon.
- Mix Wet Ingredients:
- In a separate bowl, whisk eggs, milk, melted butter, and vanilla extract.
- Combine Mixtures:
- Pour wet into dry ingredients, stir gently just until combined. Batter should be slightly lumpy; do not overmix.
- Fill Muffin Cups:
- Divide batter among muffin cups, filling each about 2/3 full.
- Add Streusel:
- Sprinkle streusel topping over each muffin.
- Bake:
- Bake for 16–18 minutes, until a toothpick inserted into the center comes out clean.
- Cool:
- Cool muffins in pan for 5 minutes, then transfer to wire rack to cool completely.
Save It My kids always ask for these muffins before heading off to school, and making them together has become a special weekend tradition in our family.
Required Tools
You'll need a muffin tin, mixing bowls, whisk, fork or pastry cutter, measuring cups and spoons, and a wire rack for cooling.
Allergen Information
Contains wheat (gluten), eggs, milk (dairy), and tree nuts (walnuts or pecans). Omit nuts or use seeds for allergies, and always check labels for cross-contamination.
Nutritional Information
Each muffin provides about 255 calories, 12 g of total fat, 33 g carbohydrates, and 4 g protein.
Save It Wrap cooled muffins individually for a grab-and-go breakfast or share them at your next brunch gathering!
Recipe FAQs
- → How do I achieve a fluffy muffin texture?
Avoid overmixing the batter; gently combine wet and dry ingredients until just incorporated.
- → Can I make these nut-free?
Yes, substitute nuts with sunflower or pumpkin seeds for a delicious, nut-free streusel topping.
- → What’s the best way to store muffins?
Let muffins cool fully, then store in an airtight container at room temperature for up to three days.
- → Can I add dried fruit for extra flavor?
Absolutely, gently fold in 1/2 cup of raisins or dried cranberries to the batter before baking.
- → How do I know when muffins are done?
Insert a toothpick in the center; muffins are ready when it comes out clean or with a few moist crumbs.
- → What can I serve alongside these muffins?
Enjoy them warm with butter, honey, or as part of a breakfast spread with fruit and coffee.