Cinnamon Streusel Muffins

Name: Cinnamon Streusel Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Ingredients: 1¾ cups white whole wheat flour; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon fine salt; 2 teaspoons ground cinnamon (If your cinnamon powder is old, the flavor drops dramatically); 1 cup light brown sugar; 2 large eggs; ⅓ cup melted refined coconut oil; ¾ cup plain Greek yogurt; 2 teaspoons vanilla extract; ¾ cup golden raisins; ⅓ cup rolled oats; ¼ cup white whole wheat flour; 3 tablespoons light brown sugar; 1 teaspoon ground cinnamon; Pinch of salt; 2 tablespoons melted refined coconut oil

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These Cinnamon Streusel Muffins are soft, fluffy, and full of warm cinnamon flavor. Made with golden raisins, whole wheat flour, and a buttery oat streusel topping, they’re perfect for breakfast, a snack, or an afternoon treat.

Two cinnamon streusel muffins stacked on a wooden board.

There’s something so comforting about a warm cinnamon muffin fresh from the oven. I love making these on slow mornings or whenever I’m craving a cozy homemade treat. The combination of sweet golden raisins, warm cinnamon, and a crunchy streusel topping makes every bite delicious, and they’re just as good with a cup of coffee.

Greek yogurt adds moisture and protein, while raisins bring natural sweetness and fiber to each bite. They’re great for the freezer too, so you can stash a few away as a quick dessert or snack.

Recipe Overview

Skill Level

Intermediate

Prep Time

15 mins

Cook Time

22 mins

A Few Key Ingredients

Below are the key ingredients you’ll need to make Cinnamon Streusel Muffins. The full quantities are in the recipe card further down the post.

ingredients for Cinnamon Streusel Muffins

White whole wheat flour: Adds a toasty, nutty flavor and boosts the muffins’ fiber content. All-purpose flour also works but won’t give you the extra fiber.
Light brown sugar: Sweetens the muffins and adds a lightly caramelized flavor. You can swap for coconut sugar, cane sugar, or granulated sugar if preferred.
Eggs: Bind the ingredients in the batter together and help to make the muffins light and fluffy.
Greek yogurt: Adds moisture and some extra protein to the muffins. The yogurt’s acidity also reacts with the baking soda to help the muffins rise.
Melted coconut oil: Keeps the muffins moist and soft. I use refined coconut oil, which is neutral in flavor, but you can use virgin coconut oil if you like the coconutty flavor it brings.
Golden raisins: Add a pop of natural sweetness and some fiber to each bite. If you’re not a raisin fan, you can omit them or replace them with chopped, pitted dates or even chocolate chips.
Ground cinnamon: Has a warming, sweet flavor that’s classic in a streusel muffin. Use the freshest ground cinnamon for the best flavor.
Oaty streusel: A combination of oats, whole wheat flour, light brown sugar, and coconut oil forms a chunky streusel to sprinkle over the muffins, adding crispy crunch and sweetness.

How to Make Cinnamon Streusel Muffins

Before you start: Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners or lightly grease the cups.

Step 1. To make the streusel, stir together the oats, flour, brown sugar, cinnamon, and salt. Drizzle in the melted coconut oil and mix with a fork until small, crumbly clusters form. Place the bowl in the refrigerator while you prepare the batter.

process shot to make the Streusel mixture and the wet ingredients in a bowl.

Step 2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

Step 3. In a separate bowl, whisk the brown sugar, eggs, melted coconut oil, Greek yogurt, and vanilla until smooth.

Step 4. Pour the wet ingredients into the dry ingredients and gently fold together just until almost combined. Fold in the golden raisins. Be careful not to overmix; a few small streaks of flour are perfectly fine.

Step 5. Divide the batter evenly between the muffin cups, filling each about three-quarters full.

process shot mixing the flour with the wet batter and then adding raisins.

Step 6. Sprinkle the chilled streusel generously over each muffin, gently pressing a few larger crumbs into the tops so they stay in place while baking.

Step 7. Bake for 20 to 22 minutes, or until the tops are golden and a toothpick inserted into the center comes out with just a few moist crumbs.

Step 8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.

process shot of adding batter into the muffin tin pan and then baking.

Recipe Notes

Make it dairy-free: Swap the yogurt for an unflavored, unsweetened, Greek-style soy yogurt.
Add more texture: Fold in a handful of chopped pecans or walnuts along with the raisins.
Storage: Store cooled muffins in an airtight container at room temperature for up to 5 days. Alternatively, freeze for up to 3 months (thaw at room temperature).

Common Mistakes to Avoid

Over-mixing the batter: It’s best to mix muffin batters together by hand, only until no floury streaks remain. Mixing past this point develops the gluten, which can make them tough or rubbery.
Using too much flour: When measuring flour by volume, use the spoon-and-sweep method for consistent results. Fluff up the flour in the container. Spoon it into the measuring cup without tapping or shaking the cup. Once the flour is mounded up above the rim, use the back of a knife to sweep away the excess.
Overfilling the muffin cups: You only need to fill each cup to 3/4 of the way full. That way, it has room to rise. Overfilling the cups will cause the batter to overflow, and the muffin tops will merge together.
Not chilling the streusel: Keeping the streusel in the fridge while you make the batter is key. Chilling the streusel solidifies the melted coconut oil, helping it form firm chunks that hold their shape when baked.

cinnamon Streusel muffins packed over each other on a dish.

Questions I Get Asked a Lot

Can I use whole wheat pastry flour?

Yes, whole wheat pastry flour will work in place of white whole wheat.

How can I tell the muffins are done baking?

Poke a toothpick into the middle of one of the muffins which is in the center of the pan. If the toothpick comes out clean or with a few moist crumbs attached, it’s done. If the toothpick has sticky or wet batter attached, the muffins need to bake for longer.

Can I use butter instead of coconut oil?

Yes, you can replace the coconut oil with melted, unsalted butter.

Can I use regular raisins instead of golden raisins?

Yes! Regular raisins work just as well and provide a slightly richer flavor. You can also substitute dried cranberries or chopped dates if you’d like.

Why are my muffins dense?

Dense muffins are usually caused by over-mixing the batter. Mix just until the ingredients are combined, as a few small lumps are perfectly fine.