Cinnamon Streusel Muffins
These tender cinnamon streusel muffins are quick to whip up for breakfast, brunch, or as a sweet snack.
Servings 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.
Nutrition
Serving: 1muffin, Calories: 239kcal, Carbohydrates: 30g, Protein: 3g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 19mg, Sodium: 278mg, Potassium: 80mg, Fiber: 1g, Sugar: 14g, Vitamin A: 92IU, Vitamin C: 0.1mg, Calcium: 90mg, Iron: 1mg
Calories: 239kcal
Cost: $5
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