Made with plant-based ingredients, these Cinnamon Streusel Muffins are super easy for a gluten-free treat that is ready in 20 minutes! Serve them for a simple breakfast, quick snack, or sweet dessert!
In my opinion, streusel is hugely underrated! From Cinnamon Butter Streusel Pizza to Vegan Cinnamon Streusel Mini Loaves, it’s always sweet, crumbly, and delicious! So, I decided to give it the respect it deserves by creating Cinnamon Streusel Muffins! Handheld and delicious, they’re made with vegan ingredients and a streusel topping for the perfect breakfast, snack, or dessert. Even better, you can hold them in one hand so you can fend off snack stealers also known as kids. Or, is that just me? Either way, you definitely don’t want to miss out on this Cinnamon Streusel Muffin recipe!
What is Streusel?
Okay, before we get any further, we should probably clear things up a bit. Originating in Germany, streusel can be translated to mean strew or scatter. Traditionally, it is made with fat, flour, sugar, and cinnamon and used to top baked goods like bread and pastries. However, many variations exist including ingredients such as nuts and spices.
Streusel vs Strudel
Commonly confused, streusel and strudel are not the same thing. However, strudels are a type of layered pastry filled with a sweet filling, commonly apple.
How to Make Cinnamon Streusel Muffins
This cinnamon streusel muffin recipe looks super fancy, but it couldn’t be any easier! Take a look below to find out for yourself.
- Flaxseed – Flaxseed adds a slightly nutty flavor, tons of fiber, and helps hold these muffins together without the need for an egg!
- Milk – As usual, I used plant-based milk, but you can use any milk you like best.
- Coconut Oil – Make sure your coconut oil is melted before you begin baking!
- Sugar – Granulated sugar adds the perfect hint of sweetness to these muffins. Just be sure to save a bit for the streusel topping!
- Yogurt – I used plant-based yogurt, but regular dairy yogurt works, too. Just make sure it’s unsweetened!
- Flour – I used both oat flour and almond flour to create the perfect texture without using gluten.
- Cinnamon – Cinnamon adds the perfect hint of spice to balance out the sweetness of the sugar.
- Granola – Use any granola you like best! Personally, I used a maple granola that paired really well with the other flavors.
- Baking Essentials – You’ll also need vanilla extract, baking powder, and baking soda.
- Preheat. To begin, preheat the oven to 350 degrees, and line 8 muffin tin molds with liners.
- Combine. In a large mixing bowl, combine the flaxseed, milk, coconut oil, sugar, yogurt, and vanilla.
- Stir. Once combined, stir in the remaining ingredients except for the granola, making sure they are well-combined. Then, add the batter to the muffin tins.
- Distribute. Grab your granola, and break it into tiny pieces using either a food processor or rolling pin.
- Toss. Once the granola has been broken down, toss it with a pinch of cinnamon and a dash of sugar (if your granola isn’t already sweetened).
- Sprinkle. Add the granola mixture to the top of the muffins, sprinkling evenly.
- Bake. Bake your cinnamon streusel muffins for 18-20 minutes.
I kept these muffins simple, sticking with a slightly more traditional streusel flavor. However, feel free to mix things up with flavor variations! Some of my favorites include:
- Apple Cinnamon – Add chopped apples to the batter.
- Cheese – Mix in spoonfuls of cream cheese into the batter for a decadent treat.
- Pumpkin Spice – Add pumpkin spice seasoning to the streusel topping and mix unsweetened pumpkin puree into the batter.
- Nutty – Fold chopped nuts into the batter or add it to the streusel topping!
How to Store
These Cinnamon Streusel Muffins are best served warm and fresh out of the oven. However, they’re also easy to store for quick bites throughout the week.
Room Temperature: Place your muffins in an airtight container, and store them at room temperature for up to 4 days.
Freezer: Or, place them in the freezer for up to 2 months.
To Serve: When you’re ready to eat, let frozen muffins thaw at room temperature. Or, heat them in a microwave at 50% in intervals of 30 seconds until they have been fully thawed and the desired temperature has been reached.
Technically, these muffins can be served either hot or cold, but I highly recommend taking the time to serve them warm. Also, they pair great with a hot cup of coffee, but you do you.
Why did my muffins sink?
The most common reason why these Cinnamon Streusel Muffins sink is because the leavening agents are too old. To prevent this, make sure you use fresh baking soda and baking powder, and measure carefully!
Why are my muffins dense?
If your muffins are thick and dense instead of being light and fluffy, it’s likely you used too much liquid in the batter.
Can I make cinnamon streusel bread instead of muffins?
Sure! I haven’t personally tested it, but it should work just as well. To do so, follow the same directions, using a bread pan instead of a muffin tin. Then, be sure to keep an eye on your bread while it bakes as the cooking time will likely vary.
How do I get fluffy muffins?
The secret to creating the absolute fluffiest muffins is to use room temperature ingredients. Before baking, let your cold ingredients sit at room temperature to warm just a bit.
Why do my muffins get soggy when I store them?
If your cinnamon streusel muffins become soggy after storing, it’s due to trapped moisture. To prevent this, be sure to let them cool completely before storing, and place a dry paper towel in the bottom of your container.
Even More Incredible Muffin Recipes
That’s it, you guys! If you make these Cinnamon Streusel Muffins for yourself, I would love it if you let me know in the comments below!
Cinnamon Streusel Muffins
- 2 tbsp ground flaxseed
- 1/2 cup plant-based milk
- 5 tbsp coconut oil melted
- 1/4 cup granulated sugar + a little extra for the streusel
- 1/2 cup unsweetened plant-based yogurt
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup oat flour
- 1 cup almond flour
- 1/2 tbsp cinnamon + a little extra for the streusel
- 3/4 cup granola of choice I used a maple granola that paired really well
- 1-2 tbsp yogurt to drizzle
- Preheat your oven to 350 degrees and line 8 muffin tin molds with liners. Set aside the muffin tin.
- In a large bowl, combine all of the ingredients through vanilla extract.
- Once combined, stir in the remaining ingredients except the granola.
- Once the batter is combined, evenly distribute the batter between the 8 lined muffin molds.
- Set the muffin tin aside and grab your granola. If your granola is in large chunks, you’ll want to break it apart either using a food processor or hitting it lightly with a rolling pin.
- Once the granola is in small pieces, toss the granola with pinch of cinnamon to your preference (for reference, I used 1/4 tsp) and a generous pinch of sugar (only if needed, mine isn’t sweetened so I used 1/2 tsp).
- Evenly distribute the granola over your muffins and bake for about 18-20 minutes.