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!
Cinnamon Streusel Muffins
Ingredients
Muffin Batter
- 1 ¾ cups all-purpose flour
- 2 ¾ teaspoons baking powder
- ¾ teaspoon table salt
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ½ cup chopped pecans or walnuts
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 1 large egg
- ¾ cup buttermilk
- ⅓ cup cooking oil
Streusel Topping
- ¼ cup sugar
- 2 ½ tablespoons flour
- ½ teaspoon cinnamon
- 1 ½ tablespoons butter softened to room temperature
Instructions
- Preheat oven to 400℉. 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, whisk together 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 ½ full. Set aside.
- To make the streusel topping, combine the ¼ cup sugar, 2½ tablespoons 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.
Questions & Reviews
These are delicious. The almond was a little strong in my opinion. I would probably leave it out next time. So very easy and quick to make!
If we have a nut allergy I would need to omit the almond extract and nuts. Would I add extra vanilla extract?
Yep! Vanilla works! 🙂
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. ?
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.
Yes, I do love coconut oil and I bet it would be great here. 🙂
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!!
Yay!!!! This makes me so happy!!
I do!! 🙂