Cinnamon Nut Streusel Muffins (Printable Version)
Tender muffins with crunchy cinnamon-nut streusel, ideal for breakfast or a cozy snack.
# What You'll Need:
→ Muffin Batter
01 - 2 cups all-purpose flour
02 - 2/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 2 large eggs
08 - 3/4 cup whole milk
09 - 1/2 cup unsalted butter, melted and cooled
10 - 1 teaspoon vanilla extract
→ Streusel Topping
11 - 1/2 cup chopped walnuts or pecans
12 - 1/3 cup brown sugar, packed
13 - 1/3 cup all-purpose flour
14 - 1 teaspoon ground cinnamon
15 - 1/4 cup cold unsalted butter, cubed
# Directions:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - Combine chopped nuts, brown sugar, flour, and cinnamon in a small bowl. Cut in cold butter using a fork or pastry cutter until mixture forms coarse crumbs. Set aside.
03 - In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, and cinnamon.
04 - In a separate bowl, whisk together eggs, milk, melted butter, and vanilla extract until smooth.
05 - Pour wet ingredients into dry mixture and stir gently just until combined. Avoid overmixing; batter should remain slightly lumpy.
06 - Divide batter evenly into prepared muffin cups, filling each about two-thirds full.
07 - Sprinkle streusel topping generously over each portioned batter.
08 - Bake muffins for 16 to 18 minutes or until a toothpick inserted in the center comes out clean.
09 - Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
# Additional Tips::
01 -
- Tender, moist crumb and a crunchy topping
- Easy, classic flavors for breakfast or snacktime
02 -
- Easily make nut-free muffins by substituting pumpkin or sunflower seeds
- Muffins can be stored in an airtight container for up to 3 days
03 -
- Avoid overmixing for the fluffiest muffins
- Serve warm with butter or honey for extra flavor