Save These cinnamon nut streusel muffins are the ultimate cozy breakfast or snack when you crave a bakery-style treat at home. Each bite brings together tender, fluffy muffin crumb and a crunchy, fragrant streusel that everyone asks for by name in my house, especially on chilly weekends or holiday mornings.
One rainy Saturday I baked these for my kids and they came running to the kitchen before they were even out of the oven. Now this is our top-requested weekend bake and nothing beats the warmth of that cinnamon scent.
Ingredients
- All-purpose flour: gives the muffins structure and a tender crumb look for a bag without clumps or any musty smell
- Granulated sugar: adds gentle sweetness and ensures a golden crust choose cane sugar for pure flavor
- Baking powder and baking soda: make these muffins rise up light and fluffy fresher leaveners always yield better texture
- Salt: highlights the cinnamon and keeps muffins from tasting flat use fine sea salt for even blending
- Ground cinnamon: brings warmth and spice try Saigon or Ceylon cinnamon for a standout aroma
- Large eggs: give structure and richness fresh eggs with high domed yolks work best
- Whole milk: moistens the crumb and adds a hint of richness use milk close to the expiration date for max freshness
- Unsalted butter: brings moisture and richness always melt and cool before mixing for best muffin texture
- Vanilla extract: deepens all the flavors use pure vanilla for the most bakery-worthy result
- Brown sugar in the streusel: adds a caramel note firmly pack it to avoid lumps
- Chopped walnuts or pecans: create that signature nutty crunch toast them lightly first if you want extra flavor
- Cold butter in the topping: makes the streusel crumbly and crisp keep it fridge cold before mixing
- Extra flour and cinnamon in the streusel: guarantee a perfect crumb finish
Instructions
- Preheat and prep tin:
- Set your oven to 375 degrees Fahrenheit or 190 degrees Celsius and line a twelve cup muffin tin with liners or grease each cup generously. This preps your baking setup and ensures easy muffin removal with no sticking
- Make the streusel:
- Mix the chopped nuts brown sugar flour and cinnamon in a small bowl Toss with your hands until the mix is even then add the cold butter Use a fork or pastry cutter to blend until big sandy crumbs form The mixture should clump together a bit when pressed and the butter should stay cold not melt
- Combine dry ingredients:
- In a large bowl whisk together the flour granulated sugar baking powder baking soda salt and cinnamon Whisking thoroughly now ensures you will not get any lumps in the finished muffins
- Mix wet ingredients:
- Crack the eggs into a second bowl and whisk until frothy Add the milk cooled melted butter and vanilla and whisk until they become one smooth mixture This creates a rich base that will blend perfectly with the dry ingredients
- Bring batter together:
- Pour the wet mixture over the dry and use a soft spatula to gently fold until just barely combined Only mix until the last streak of flour is gone If you overmix you could end up with tough muffins The batter should be soft and a bit lumpy
- Fill the tin:
- Divide the batter evenly among the twelve muffin cups filling each to about two thirds full Use an ice cream scoop for equal portions if you have one
- Top with streusel:
- Sprinkle a generous layer of the prepared streusel topping on each muffin cup Make sure each muffin has a good even layer so you get plenty of crunch in every bite
- Bake:
- Slide the tray into the center of the oven and bake for sixteen to eighteen minutes Check by inserting a toothpick in the center of a muffin It should come out clean or with just a crumb or two but no wet batter
- Cool and enjoy:
- Let the muffins sit in the tin for five minutes to finish setting Then lift each out gently and let cool completely on a wire rack This keeps the bottoms from getting soggy
Save Cinnamon is my star ingredient because it makes these smell like a bakery on a cold morning My kids always try to sneak some of the streusel before the muffins hit the oven The crunch from toasted pecans is a family favorite and we love to double the batch for our brunch table
Storage Tips
Store muffins at room temperature in a sealed container for up to three days If you want to extend their freshness place them in the fridge where they will stay moist for up to five days For longer storage wrap muffins individually and freeze up to three months Reheat in the microwave for about fifteen seconds for a fresh baked experience
Ingredient Swaps and Nut-Free Version
To make these nut free simply swap the nuts with roasted sunflower or pumpkin seeds They bring just as much crunch and a boost of healthy fats If you do not have whole milk use any milk you have on hand including oat milk or almond milk for a dairy-light version Add a sprinkle of chocolate chips or dried fruit like cranberries for a twist
Serving Suggestions
These muffins are wonderful served warm with a pat of salted butter or a drizzle of honey Pair with fresh fruit and yogurt for a balanced breakfast or tuck one in a lunchbox for a sweet afternoon treat They are also perfect with coffee or tea for a cozy snack
Save Muffins this cozy are perfect to bake for your family on a chilly weekend morning or to share with friends over coffee. Enjoy every bite of bakery style warmth and crunchy cinnamon topping.
Recipe Help & FAQs
- → Can I use pecans instead of walnuts?
Absolutely! Both walnuts and pecans work well, offering a flavorful crunch in the streusel topping.
- → How can I make these nut-free?
Swap out nuts for seeds such as pumpkin or sunflower to maintain crunch without tree nut allergens.
- → What’s the ideal muffin texture?
The muffins should be soft and fluffy inside with a slightly crisp, crumbly streusel topping for balance.
- → Can I add dried fruit?
Yes, stir in raisins or dried cranberries to the batter for extra bursts of sweetness and flavor.
- → How do I store these muffins?
Store in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.
- → Is it necessary to use paper liners?
Paper liners help with easy removal and cleanup, but greasing your muffin tin well is also effective.