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Mini Cinnamon Streusel Breakfast Muffins

Mini Cinnamon Streusel Breakfast Muffins

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!

Mini Cinnamon Streusel Breakfast Muffins

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!

Mini Cinnamon Streusel Breakfast Muffins

Mini Cinnamon Streusel Breakfast Muffins

Ingredients

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

Instructions

  1. 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).
  2. To make the streusel, whisk together the flour, sugar and melted butter in a small bowl until crumbly. Set aside in the refrigerator.
  3. In a large bowl, whisk together the melted butter, brown sugar, egg and vanilla until well combined.
  4. Fold in the flour, baking powder, baking soda, salt and cinnamon with a rubber spatula until roughly combined with dry patches of flour remaining.
  5. Fold in half of the buttermilk until mostly combined, then fold in the second half.
  6. 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.
  7. 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.
  8. Let the muffins cool in the tin for 5 minutes before transferring to a wire cooling rack.
  9. Allow them to reach room temperature and enjoy.

Mini Cinnamon Streusel Breakfast Muffins

By Megan Weimer

Megan Weimer is a food photographer, recipe developer and blogger. She focuses on creating easy dessert recipes using wholesome, natural ingredients. Her recipes range from healthy to decadent because life is all about balance.

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