Cinnamon Streusel Muffins

Okay guys, real quick–stop what you are doing and set a reminder on your phone.  NOON MST tomorrow, on Facebook Live.  Sara is going to do a live stream about something she gets asked about maybe even more than any food topic–her hair!  She’ll be doing a demo on how to get that perfect beachy-wave look and you won’t want to miss it because she’ll also have an exclusive discount for you on something awesome.  Mark your calendar and tune in tomorrow on our Facebook page!

Now…when it comes to breakfast-y and brunch-y foods, I tend to forget about muffins. Maybe it’s because when I have breakfast or brunch at a restaurant, I tend to skip over the muffins because they’re usually dry or packaged preservative-filled jobs and if skipping the muffins means more of the good stuff, that’s what I do.

But it’s hard to beat a freshly baked homemade muffin. Plus, they’re quick, easy, can be made in advance (at least a little bit) and this Cinnamon Streusel Muffin recipe keeps the mess to a minimum.

To make the muffins, you’ll need all-purpose flour, baking powder, table salt, brown sugar, cinnamon, chopped pecans, vanilla and almond extracts, an egg, buttermilk (or plain kefir), and cooking oil (I used to use canola in cases like this, but I use peanut oil these days.)

Preheat oven to 400 degrees. Line 12 muffin wells with liners. Set aside.

Lightly spoon the flour into measuring cups and level with with a knife and combine it in a large bowl with the baking powder, salt, sugar, cinnamon, and nuts.

Make a well in the center of the mixture. In a smaller bowl, combine the egg, buttermilk, vanilla, almond extract, and oil.

Add to the dry ingredients, stirring just until moistened.

Spoon the batter into lined muffin tins, filling about 1/2 full. Set aside.

To make the streusel topping, combine the 1/4 c. sugar, 2 1/2 Tbsp. flour, and cinnamon. Cut in the butter with a pastry cutter or two butter knives until the mixture is crumbly.

Sprinkle over the batter and bake for 16-18 minutes or until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean. Remove from oven and allow to cool in the pan for 5 minutes and then transfer to a cooling rack.

Makes 12 muffins.

Takes about 30 minutes, start to finish–can’t beat that!

 

24 comments

    1. Not dumb at all! It’s just a good, neutral vegetable oil that’s also good for frying, so it’s what I keep around. Canola used to be “the one,” but it’s kind of come under fire in recent years for doing more harm than good (when people used to say that it was a great heart-healthy oil) and it also smells fishy when it reaches high cooking temps. But really, any vegetable oil will do the trick.

  1. I made these for an after school snack today and they were a hit! I love that I always have these ingredients on hand, too!

    Thanks for a quick and easy winner!

  2. Would I have to adjust anything if I added finely shredded zucchini or apple, or even carrot to these? Or dare I say, a mix of the three?? = )

  3. This is a shockingly reasonable muffin recipe! The majority of recipes I’ve seen have about 3 cups of sugar and 3 cups of oil, and the muffins come out the size of a bowling ball. This looks right up our alley, especially with the crunchy stuff on top. Saving this for the weekend! Thanks!

  4. How come I can’t pin this? Where has your pinning gone? When I click on the one below it takes me to your whole page rather than just pinning this recipie.

      1. Same with me, whenever I am on my phone the pin option is gone. If I use my tablet or computer it’s there.

  5. The ingredients photo turned into a video of Belle and the Beast dancing for a few seconds (ad). That was fun–excited for the movie! Can I make these and hide them in my purse to eat during the movie? Does subliminal message advertising work?? 😉

  6. I have been using avocado oil for all my baking and frying lately. I love it!! It has a very high heat tolerance and we have never been able to detect any avocado flavor in the food. I’m going to make these muffins tomorrow!

  7. Please not peanut oil, so many children are allergic to peanuts!!! I am not sure anyone would even think that these delicious muffins could/would have peanut oil in them.
    Thank you!!!!!

    1. Yes…although I’ve tried it both ways and even though I’m not normally a fan of nuts in my baked goods, the nutless ones felt like something was missing.

  8. Made these yesterday and the only problem was there wasn’t enough! I will be doubling this from now on. It was such a hit!! 😀 Also I used whole wheat flour and they were fabulous! Thanks!!

  9. These look great! To weigh in on the vegetable oil discussion, I’ve switched to coconut oil for most of my baking, in place of other vegetable oils and sometimes even butter. It’s apparently one of the healthiest oils around and lends a wonderful flavor dimension to whatever baked good you’re making (muffins, cakes, pancakes, etc.). It also adds a nice crumbly, flaky texture because it is often a solid at room temperature, kind of like shortening.

  10. I made these this morning with shredded apple instead of nuts, and they turned out great! I almost left out the almond extract because I’m usually not a very big fan of it, but I ended up adding it. 👌

Leave a Reply

Your email address will not be published. Required fields are marked *