cinnamon muffins with oat pecan streusel

coffee cake muffins with streusel

Cinnamon muffins are filled with a gooey cinnamon swirl and topped with crunchy oat streusel. The best breakfast muffin!



streusel topping

  • 1/4 cup turbinado sugar
  • 1 tbsp ground cinnamon
  • 1/4 tsp kosher salt
  • 1/4 cup all-purpose flour
  • 1/2 cup old fashioned rolled oats
  • 3 tbsp unsalted butter, softened
  • 1/3 cup chopped toasted pecans

cinnamon filling

  • 3 tbsp melted butter
  • 1 1/2 tbsp ground cinnamon
  • 1/4 cup brown sugar

cinnamon muffins

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1 tsp kosher salt
  • 2 eggs, room temperature
  • 3/4 cup sour cream (can substitute whole plain yogurt)
  • 1 1/2 tsp vanilla extract


cinnamon streusel

  1. In a medium bowl, combine sugar, cinnamon, salt, flour, oats, butter with your fingers until well mixed. Mix in pecans and set aside.

cinnamon filling

  1. In a small bowl, combine melted butter, brown sugar and cinnamon and stir until well mixed. Set aside while you make the muffin batter.

cinnamon muffins


Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Keywords: cinnamon muffins