Cinnamon Streusel Muffins

muffins in a bowl stacked over each other.

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These Cinnamon Streusel Muffins are soft, light and moist. With golden raisins and cinnamon for that classic sweet flavor, whole wheat flour, and a crisp oaty streusel on top.

Prep Time15

Cook Time22

Total Time37

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Vegetarian

Skill Level: Intermediate

Servings: Muffins

Author: Rena Awada

Ingredients

Muffin Batter:

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

Cinnamon Streusel:

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

Instructions

Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners or lightly grease the cups.
To make the streusel, stir together the ⅓ cup rolled oats, ¼ cup white whole wheat flour, 3 tablespoons light brown sugar, 1 teaspoon ground cinnamon, and Pinch of salt. Drizzle in the 2 tablespoons melted refined coconut oil and mix with a fork until small, crumbly clusters form. Place the bowl in the refrigerator while you prepare the batter.
In a large bowl, whisk together the 1¾ cups white whole wheat flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon fine salt, and 2 teaspoons ground cinnamon.
In a separate bowl, whisk the 1 cup light brown sugar, 2 large eggs, ⅓ cup melted refined coconut oil, ¾ cup plain Greek yogurt, and 2 teaspoons vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together just until almost combined. Fold in the ¾ cup golden raisins. Be careful not to overmix—a few small streaks of flour are perfectly fine.
Divide the batter evenly between the muffin cups, filling each about three-quarters full.
Sprinkle the chilled streusel generously over each muffin, gently pressing a few larger crumbs into the tops so they stay in place while baking.
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.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.

Notes

I like using golden raisins because they're a little sweeter and softer than regular raisins, but either will work.
Be careful not to overmix the batter. Stir just until the dry ingredients are incorporated to keep the muffins light and tender.
Sprinkle the streusel evenly over each muffin and gently press it into the batter so it stays in place while baking.
Check the muffins a few minutes before the suggested bake time, as ovens can vary. They're done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Store the muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. They also freeze well for up to 3 months.

Nutrition