The following recipe and photography were provided by our partner, Megan Weimer of Dollop of Dough.
Guarantee a sweet start to your day by adding these Mini Cinnamon Streusel Muffins to your breakfast routine!
Created in the image of the cinnamon muffins you would traditionally find in a boutique breakfast café, these warmly-spiced, scratch-made confections feature a fluffy, cinnamon-infused base and a crumbly three-ingredient streusel topping that melts in your mouth.
Requiring only 10 minutes of prep, 12 minutes of baking and a handful of staple ingredients you likely already have in your kitchen, these mini muffins may be intended for breakfast, but they also make a great mid-day snack or post-meal dessert!
Why You’ll Love it:
- It’s meal-prep friendly. This recipe yields about two dozen muffins, so make a batch over the weekend to enjoy as an easy breakfast, snack or dessert all week.
- It’s designed for on-the-go eating. Whether you’re packing a lunchbox or trying to find a morning meal for you and your kids as you run out the door, the miniature size of these muffins makes them the ideal on-the-go bite.
- It’s cost effective. One large cinnamon streusel muffin from a café can run you close to $4, if not more. Most of the ingredients in this recipe are already in your kitchen and if they’re not, one purchase can result in multiple 24-count batches!
- Cook time:
- Prep time:
- Total time:
- 24 Mini Muffins
For the Streusel
- 2 Tbsp. all-purpose flour
- 2 Tbsp. granulated sugar
- 1 Tbsp. Heinen’s unsalted butter
For the Muffins
- ¼ cup Heinen’s unsalted butter, melted
- ¼ cup Heinen’s brown sugar, packed
- 1 large Heinen’s cage free egg, room temperature
- 2 tsp. vanilla extract
- ¾ cup all-purpose flour
- ½ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 1 Tbsp. Heinen’s ground cinnamon
- ⅓ cup buttermilk, room temperature
- Preheat the oven to 425°F and prepare a mini muffin tin with liners (or spray with baking spray if you don’t have liners).
- To make the streusel, whisk together the flour, sugar and melted butter in a small bowl until crumbly. Set aside in the refrigerator.
- In a large bowl, whisk together the melted butter, brown sugar, egg and vanilla until well combined.
- Fold in the flour, baking powder, baking soda, salt and cinnamon with a rubber spatula until roughly combined with dry patches of flour remaining.
- Fold in half of the buttermilk until mostly combined, then fold in the second half.
- Using a small cookie scoop or spoon, fill each muffin liner ¾ of the way full. Top with streusel and sprinkle with coarse sugar, if desired.
- Place the muffins in the oven and immediately turn the heat down to 350°F. Bake for 11-14 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire cooling rack.
- Allow them to reach room temperature and enjoy.