The Nourishing Home

living healthier lives in service to the King!

Cinnamon Streusel Muffins (GF)

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Cinnamon-gooey goodness! Need I say more?

When I discovered this amazing recipe over at Comfy Belly, I knew it would be a family favorite! I simply adapted it by changing a couple of the measurements and by adding some pure vanilla extract to further enhance the sweet-cinnamony flavor.


All ready to go into the oven! Cinnamon lovers beware – you may want to make a double batch!

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Cinnamon Streusel Muffins (GF)

Yield: 10

Cinnamon Streusel Muffins (GF)

Ingredients

  • 2 large eggs
  • 1/3 cup plain coconut milk (or whole milk) yogurt
  • 1/4 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 2 1/2 cups blanched almond flour
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • Cinnamon Streusel Topping
  • 3 tbsp pure honey (I prefer sage honey due to its mild flavor)
  • 2 tbsp coconut oil or butter, melted
  • 1 tbsp, plus 1 tsp ground cinnamon
  • 1/4 tsp pure vanilla extract
  • Crispy walnut pieces (optional)

Instructions

  1. Preheat oven to 315 degrees. Place 10 parchment muffin liners in a 12-cup muffin tin; set aside.
  2. In a large bowl, whisk together the eggs, yogurt, maple syrup and vanilla until well blended. Using a spoon, stir in the almond flour, baking soda and salt until well incorporated. Set batter aside. In a small bowl, add the streusel ingredients (except the nuts) and whisk together until well combined.
  3. Add a spoonful of the muffin batter to each of the lined muffin cups making sure to fill no more than 1/3 of the muffin liner. Using both hands, lift the muffin tin evenly tap the bottom on the counter to evenly distribute the batter in the bottom of the muffin cups.
  4. Then using a small spoon, place a dollop of the streusel in the center of each muffin. Next, place another spoonful of batter on top of the streusel layer, making sure to evenly distribute the remaining batter among all the muffin cups. If using nuts, top each muffin with nuts. Then, using a fork, evenly drizzle the remaining streusel over the top of each muffin. (You will end up with a little leftover streusel, see idea below on how to use it.)
  5. Bake for approximately 25 minutes, until a toothpick placed in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then serve. Mmm! (Original recipe can be found at Comfy Belly.)

Notes

Want to liven-up your morning oatmeal? Then, make a double batch of this delectable streusel topping. Save the leftovers in an airtight container and store it in the frig for up to a week. Re-heat and drizzle it over your oatmeal and top with some crispy walnut pieces for an extra special treat! YUM!

https://thenourishinghome.com/2012/03/cinnamon-streusel-muffins-gf/

*Disclosure: If you opt to purchase using the affiliate links in this post, a small portion of the sale goes to support The Nourishing Home at no additional cost to you. There is no obligation to purchase, but if you do, you are helping to support the free resources, meal plans and recipes here at The Nourishing Home. Thank you!

You Might Also Like:

Honey Butter Biscuits made with LOVE!
Almond Flour Biscuits (GF, DF)
Lemon Poppy Seed Muffins {GF, DF}

Comments

  1. We’re making the cinnamon streusel for a second time because it is ABSOLUTELY the code cracker for hot oatmeal for breakfast. We’ve been using Vietnamese Cinnamon for this and it’s extra strong so this does have a sort of “fireball” element for us right now. We love it so much!

    We made the muffins and baked them in a loaf pan since we were making your lemon coconut muffins too. I have to admit that I wonder if the loaf would have stayed together better if i had followed your recipe exactly by making muffins in the first place. Tasty, just too crumbly.
    This streusel in my oatmeal this morning was the best I’ve ever eaten!

    Reply

    • Awesome! So glad you’re enjoying these recipes. Yes, the muffins hold well, I think it would need more eggs to be a bread (loaf). The Vietnamese Cinnamon sounds amazing! I would love to try it, is there a particular brand you recommend. I am going to definitely look into that – I would love to create a muffin that bites back! 🙂 LOL!! Thanks again for your kind words, Gwen! Blessings, Kelly

      Reply

  2. Kelly – I think Penzey’s spice is a good place to go for the cinnamon. I know all their ingredients are gf. They have a good variety of cinnamons. I’m looking for a good coffee cake to take to a shower this weekend – I might try these muffins…looks delicious!

    Reply

  3. Hi. Sorry I missed your post. Yes, Penzey’s is where I’ve been getting the vietnamese cinnamon, Marian is right. The quality is wonderful, GF, but I don’t beieve it’s organic. If you don’t mind no organic certification we’d be thrilled to have Penzey’s ship some to you as a thank you for all of the amazing recipes you’re giving us! Feel free to email us with a shipping location and we’ll arrange it through penzeys. Sorry it took me a few days to revisit this page. Thanks as always for your blessings! Best wishes to all of you from the Belanger Family!

    Reply

  4. We had these for breakfast this morning. They were very good (and my two 22month olds ate them too). We’ll be making them again, but next time I think I’ll mix the streusel into the batter and swirl it before putting into the cupcake pan. That’ll make it more evenly distributed. Mine also made 12 muffins not 10!

    Reply

    • Let me know how that turns out Brooke? I wonder if it would be better to put the batter into the muffin cups, then add the streusel and swirl it a little through the batter – just so it doesn’t actually mix into the batter two much. I may try that. Sounds yummy! So glad you all enjoyed these. Thanks for taking time to leave a kind note! Blessings to you and your family, Kelly 🙂

      Reply

      • I tried to swirl in the muffin tin using a toothpick. I had just globbed my streusel on the top and it didn’t look nice, so that did make the top look swirled, but I still had a big layer on the bottom with no mix. Will definitely try mixing it all in next time I make them.

        They each had a leftover muffin for dessert after dinner last night too!

        Reply

        • Just made these again. My batter was really thick this time (don’t remember that from before) looked like biscuit dough, so I added some milk to it. I forgot my earlier comment about mixing in the streusel. I snuck one before they went to the table and they are just as delicious as before just still not consistently cinnamon throughout the muffin. The now 3 year olds are eating them up!

          Reply

          • So glad you enjoyed them! And yes, the batter is thick, but the result is super moist! Thanks for taking the time to send a kind note – and I totally remember you talking about mixing in the streusel. I bet that is delicious! 🙂 Blessings, Kelly

  5. Do you have any recommendation for maple syrup substitutions in this and many of your other recipes? If so, what is the correct conversion?

    Thanks

    Reply

    • Hi, Naomi! You can certainly use honey instead and you can use it cup-for-cup. Although since honey tends to be sweeter than maple syrup (at least in my opinion), you may want to use slightly less. The thing to remember when baking with honey is that extended baking times at temps 350 and above can result in burning. So you may need to adjust the oven temp and/or bake time when using honey with some recipes. It may take a little tweaking, but can certainly be done. Blessings, Kelly 🙂

      Reply

  6. Hi Kelly,
    I am loving your website, your recipes, your menu planning tips and I’m loving how passionate you are about serving God in this way! Thank you!
    I am new to cooking whole foods. I love baked goods and want to start making more of my own.
    My toddler has a tree nut allergy and I am not able to cook with almond flour. A major bummer, I know how much you love it. Do you have any recommendations for a substitute in some of your recipes?

    Reply

    • Hi, Heather. Thanks so much for your kind words. It’s such a joy to be able to share our favorite recipes with others! I praise God for this opportunity to help others who are seeking to live healthier lives.

      As far as substituting flours, unfortunately this is not a simple process as each GF flour behaves very differently and so you cannot do simple cup-for-cup substitutions. So most of the time, it takes quite a bit of tweaking (reformatting) of a recipe when changing out the flour. However, I do use coconut flour often in baking because it’s another very nutritious GF flour. It’s made by grinding the dried meat of the coconut, which is technically a fruit, so it’s usually a great option for those with allergies. Coconut flour is high in fiber, protein and nutrients.

      You can find a few coconut flour muffin recipes on my site as well as coconut pancakes and cakes/cupcakes. You’ve also inspired me to develop some more coconut flour recipes as well, since I know so many deal with nut allergies. The good news is, you don’t have to miss out on enjoying the rich cinnamony flavor of these muffins, because you can easily use my pineapple coconut muffin recipe (http://thenourishinghome.com/2012/03/pineapple-coconut-muffins-gf/) as the base to make these cinnamon muffins. Just make the batter for the coconut flour muffins and then use the cinnamon streusel topping from this recipe as the filling and topping. Be sure to follow the directions for baking given in the coconut flour muffins recipe. The result will be a yummy cinnamon muffin made with coconut flour rather than almond flour. Hopefully, I’m making sense! 🙂 Blessings, Kelly

      Reply

    • I’ve actually seen this bake temp used before with honey-based recipes and when I was having trouble getting these muffins to cook just right, I gave it a try with them and found it to be the perfect temp. You can use 300 if your oven doesn’t allow you to set it precisely at 315. I wouldn’t recommend 325, as I’ve found it to be too hot, causing the honey to burn a bit. At least with my oven, they come out perfect every single time at 315. Hope you enjoy these as much as we do. Happy New Year! Blessings, Kelly

      Reply

    • Hi, Liza. They truly are wonderful! They can be kept covered at room temp for two days, maybe three (they never last that long around here – LOL!). Or they can be refrigerated up to 4-5 days. You can freeze them, but I find they get overly moist when thawed – at least for my liking. Hope you enjoy them! Lots of blessings, Kelly 🙂

      Reply

  10. Amazing! I made them this morning without the nuts and splurged with a little butter cream frosting for the kids’ sleepover breakfast. They tasted just like the ones you pop out of the cardboard! LOL I need to let them cool longer before frosting them because it melted pretty quickly, but we didn’t mind. 🙂

    Have you ever mixed the batter/topping the night before or made the whole batch and frozen them? Just thinking how I can easily serve these up when guests come. I have a hard time with too many steps when I’m hosting, but I would love to be able to have these ready to go. Just curious what your thoughts are on prepping ahead of time, or even better, freezing the muffins. Thank you so much! Another fantastic recipe, Kelly!

    Reply

    • Hi, Mindy. Not sure I would completely mix the batter and leave it that long with leavening in it, but you could make the honey-cinnamon mixture and leave that out on counter overnight. And have the dry ingredients already pre-measured out in a bowl (covered) on the counter. That way, you’ll save time, since all you’ll need to do is mix up the wet ingredients and add the pre-measured dry. That way you’ll still have fresh batter, but save a lot of time. So glad you enjoyed these! Blessings, Kelly 🙂

      Reply

  11. Just curious what the best way to store these muffins and other almond flour products? Are they ok on the counter or should I store them in the fridge and reheat in the toaster oven?

    Reply

    • Hi, Mindy! Good question! Most almond flour baked goods do fine at room temp for about 24-48 hours. It’s best after that point to refrigerate them. Certain almond flour baked goods freeze better than others, generally the lower the moisture content the better for freezing and thawing. Higher moisture content almond flour baked goods can thaw out a bit too moist. Another variable is if honey/maple syrup is used for the sweetener, which also makes the end product more moist. So you can always pop a muffin or other almond flour baked good in the freezer, then thaw it out and see what you think? For some, it doesn’t bother them that certain foods get a littler moisture after defrosting, but for others, they complain about the almond flour baked good getting too moist. So it’s really a personal taste issue. Hopefully, I’m making sense here, and this helps! Blessings, Kelly 🙂

      Reply

      • Great, thanks for the detailed information! I will pop one in the freezer and see how it turns out. We are already down to two though, so I’m guessing keeping them fresh is never going to be a problem! 🙂

        Reply

  13. Hi – if we cannot eat dairy – is there a substitute that I can use for the yogurt – possibly coconut milk yogurt? Thanks you – they look delicious.

    Reply

  14. Hi Kelly! Currently, I have no almond flour …do you think I could sub soft whole white wheat flour for this? I know your family is GF and I have tried several of your baked GF recipes and they have turned out SO great. Thanks for all of the beautiful recipes and inspiring me to meal plan. It has helped me out greatly!

    Reply

    • Hi, Christina. So glad you’re finding the meal plans and recipes helpful! Yes, I am GF, but the rest of my family is not. They seem to do just fine with whole grains at this point, so it’s just me who made the switch – although they will eat most everything I make GF. Regarding your question about substituting flours … Blanched almond flour behaves very differently than gluten-based flours, so it’s not possible to do a substitution without tweaking the whole recipe. So I would recommend finding a good whole grain muffin recipe instead and then you can add the streusel to it. This will result in a much better outcome than trying to recreate my almond flour recipe to work with a gluten-based flour. Lots of blessings to you, Kelly 🙂

      Reply

  15. This recipe is GREAT! I am 9 months pregnant with my 6th baby, so I’m always looking for ways to quickly make wholesome breakfasts and snacks for the kiddos and not have to stand on my feet all day. Of course, I often have to triple or quadruple recipes to make it worth the effort, and these are very easy to multiply. Because I try to be in and out of the kitchen somewhat quickly, I made these into “drop scones” instead of muffins. Just slop large spoonfuls onto parchment paper, bake, voila! My 3 year old twins often would eat the muffin paper cups in their eagerness to devour the deliciousness, so this makes it much easier, and I don’t have to worry if I run out of baking cups. Works really well with the streussel mixed into the batter too – not too runny, not too thick and one less step for a very busy homeschooling mom. But of course mine aren’t as pretty as the picture here 🙂

    Reply

    • Hi, Faith! Apologies for the delay in responding. We were on a fun camping trip. I am so happy to hear you’re enjoying this recipe. Appreciate you taking the time to share your quick-n-easy preparation method. I’ve been thinking about trying these in a cake pan or bread loaf pan as a crumb cake. Will have to do that sometime soon and let you all know the results. Thanks for taking the time to leave a kind note! Many blessings, Kelly

      Reply

  16. Kelly –
    These muffins were amazing! I’ve used many GF recipes that have just fallen apart and these muffins had a wonderful texture and taste! Have you used this basic recipe for other types of muffins…like skipping the streusel and adding blueberries?
    Loving your site, thanks for sharing great tips and recipes!!

    Reply

    • Hi, Candy. Yes, I have many different muffin recipes using almond flour (as well as coconut flour too). You can find them here: http://thenourishinghome.com/breakfast/#muffins One of our favorites using fruit is my Strawberry Shortcake Muffins – also is great with fresh blueberries too! So glad you’re enjoying this site. Appreciate your kind words! Blessings, Kelly 🙂

      Reply

  17. Hi! I’m so excited to make these muffins! They look amazing! I’m not GF, but I am on sugar and starch free diet. As someone who loves to cook and bake and who has a huge sweet tooth, I needed to find an alternative desperately or I’d go crazy! I’ve been researching a lot about almond flour and coconut flour recipes and it’s very exciting and honestly, personally quite mind-blowing all the goodies and deliciousness you can make with those types of flours, and they’re so much healthier for you. I plan on making these this weekend (my birthday weekend). I bought some sugar free maple syrup and I use Stevia often. I’m gonna experiment with those instead of using straight maple syrup, so it can be sugar and starch free. Think that might work? Any tips?

    Reply

    • Hi, Sarah! I couldn’t agree more. Coconut flour and blanched almond flour are both great low-carb options for those who are not GF. And for those who are, they are certainly healthier than many of the starch-based GF flours. As far as using maple syrup and stevia, just go easy on the stevia. A little bit goes a long way and some (like me) can have issues with the aftertaste. The nice thing about the pure honey in this recipe is how it creates a sticky, gooey streusel, maple syrup will not have this same effect although the flavor will be richer if the maple syrup is a pure dark grade. Have fun experimenting! And Happy Birthday!! 🙂 Blessings, Kelly

      Reply

  18. Hi Kelly, These muffins tasted terrific! My one small concern was that mine didn’t rise as well as your pictured above. Mine were rather flat. Hoping you had a thought about that because I am eager to bake them again! Thanks!

    Reply

    • Hi, Caitlin. So glad you enjoyed these. Regarding your question, it’s hard to say why yours are turning out flat. Assuming you followed the recipe to the tee (without substitutions or measurement changes), I can only guess that it may be the brand of almond flour you’re using, particularly if you’re not using blanched almond flour (almond meal definitely makes for flatter baked goods). Or it could possibly be that you need to replace your baking soda. Also, the finer the grind of blanched almond flour, the lighter the texture of the final baked good. You can read about my comparison of almond flour here: http://thenourishinghome.com/2012/05/test-kitchen-showdown-battle-of-the-blanched-almond-flours/ I hope this helps. Blessings, Kelly 🙂

      Reply

  19. hello! I haven’t made these before. I was planning on making these next Sunday for breakfast and I was wondering if I could make the batter with out the baking soda the night before and then just add it and bake them the next day?

    Thank you! 🙂

    Reply

    • Hi, Kaitlyn. I haven’t tried it, but I believe that would work just fine since you’re waiting to incorporate the leaving agent prior to baking. Let us know. Blessings, Kelly 🙂

      Reply

    • Hi, Stephanie. Almond flour is completely different than gluten-based flours, so yes, unfortunately you’ll need to start over. Sorry you have to toss the batter. 🙁

      Reply

  21. Hi! I was wondering if I could use my mixing bowl to add in the almond flour in this? Why does it have to be a spoon…? //My

    Reply

      • Hi! Thanks! I remembered the almond pancakes where it was important to be careful, thats why I asked :-)… I’m struggling with getting my almond flour baked goods to be light enough. Maybe it’s my brand, but I can’t get Honeyvilles shipped to Norway where I live :-((. Thanks for your awnser! 😀

        Reply

        • How fun to have a friend in Norway. And yes, it does make a difference on how finely ground the almonds are and the lightness of the baked good. Are you using blanched almond flour or almond meal? Blanched almond flour is made from almonds with their skins removed. Almond meal is whole ground almonds with skins left on. You can tell if you have almond meal because the flour will have brown flecks throughout. Whereas blanched almond flour is pale yellow, no flecks. The almond meal is much denser no matter which brand you buy. 🙂

          Reply

          • Hi! I’m using blanched. I’ll try these muffins another time and whisk the eggs more.. Maybe that’ll work.. :-).

          • Sounds like a good plan. You could separate the eggs and whip the egg whites and fold them into the batter, that helps lighten up recipes. Blessings, Kelly

  22. Hi Kelly,
    Thanks for putting up this recipe and pictures. I made this recipe as my sister (who previously made them) said that they were really good!
    As one of my resolutions this year was to do more vegan baking I thought I would try making this recipe vegan (except honey, I love honey too much!). Instead of eggs I used two flax eggs and rice milk instead of yogurt. I also didn’t have paper cups so I just oiled my muffin tins.

    • Firstly they didn’t stick to the pan so that was good.
    • They flavour is great!
    • The only little issue was the texture. They were a little bit crumbly. The texture was more like a very soft cake. I had them in for an extra 10min and they probably could of done a another 5 or so. If I make them again maybe I would try a egg replacer powder instead (or one flax egg or one egg replacer) and also use soy yogurt to give it some more body.

    Thanks again!

    Cheers,
    Lara

    Reply

    • That’s great that you blazed a new trail in creating an egg-free version. I know others who are egg-free may be wondering as well. Since this eggs in this recipe are more a binder (typically why there are more needed in almond flour recipes), that would explain the crumbliness. So glad your modifications resulted in a tasty muffin! Appreciate you sharing your thoughts. Blessings, Kelly 🙂

      Reply

  23. I made these this morning, and they were a big hit. I made them with 1 cup of white bleached flour and 1 1/2 cup of sprouted wheat flour since my family is not gf. I had to add about 3/4 cup of milk for the proper consistency. I also folded in 1 cup of frozen mixed berries. They turned out amazingly good! My 8 year old ate 3 before school.

    Reply

  24. My kids love these! The four-year-old helps with each and every step in mixing them up. The two-year-old tries to help, too. Then they stand in the kitchen, watching the timer and the oven, waiting for them to be done. They’re a hit!

    Reply

    • That is SO precious! It really blesses my heart to hear. If you ever want to share a photo, I’d love to see those little cuties baking with you and of course, share it on The Nourishing Home Facebook page as an encouragement to others to take the time to bake with their children. You’re a GOOD mom! 🙂

      Reply

  25. I am on a low carb (no Sugar) diet (less than 20 g). The honey and maple syrup are carb busters. Any suggestions for substitutions?

    Reply

  27. Hi, Lyn. You can use honey instead, but watch the muffins cook time, and perhaps use double parchment cups (instead of one, use two per muffin tin) as honey has a tendency to burn easily. Blessings, Kelly 🙂

    Reply

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