If your house doesn’t smell like pine trees and cinnamon during the holidays you’re doing it wrong. This cinnamon streusel giant muffin recipe makes me really happy, not just because it’s really tasty, but because it reminds me of when I was little and my sister and I used to be obsessed with the boxed Betty Crocker’s cinnamon coffee cake. I don’t want to compare myself to Betty Crocker or anything, but these cinnamon streusel giant muffins are pretty darn good like almost as good as that instant coffee cake. You should know my dad ate 4 of these in less than 10 minutes and loved them. Granted he did just get out of surgery and couldn’t eat the day before, but I’m the new Betty Crocker okay let’s just go with it. Try out the recipe below!
Cinnamon Streusel Giant Muffins Recipe
For the muffins
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup milk
- 1 egg, lightly beaten
- 3 tablespoons butter, melted
For the topping
- ½ cup all-purpose flour
- 4 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons butter, softened
-Preheat oven to 350ºF.
-Spray muffin pan with nonstick cooking spray or line with baking cups.
-In large bowl, combine flour, sugar, baking powder, cinnamon and salt.
-In separate small bowl, whisk milk, egg and melted butter until well blended.
-Stir wet ingredients into dry ingredients, mixing until just combined.
-For topping, combine flour, sugar and cinnamon. Cut in butter until mixture is crumbly. Pour half of batter into muffin tins then sprinkle half of topping onto batter and use a toothpick to get marbled affect. Then add the rest of the batter and sprinkle tops with remaining topping.
-Bake 15-18 minutes or until golden brown.
Quick Tip: These are best when served warm so if you have them the next morning heat em up with a cup of coffee and you’re good to go…enjoy! If you’re a fan of cinnamon you should check out my Cinnamon Donut Loaf too 🙂
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