Cinnamon streusel coffee cake muffins are like miniature coffee cakes~soft on the inside and crunchy crumbly & sweet on top!
These muffins are not only delicious, but they are simple to make~with ingredients most of us already have on hand.
These muffins are easy to partially make ahead. I like to assemble the dry ingredients, place in sandwich bags, and put in the fridge a day or two ahead of time.
There will be 2 small bags of dry ingredients. One for the topping (brown sugar, cinnamon, and nuts) and then another bag for the muffin mix.
These muffins can also be made ahead and frozen. I usually place them on the countertop to thaw the night before serving these for breakfast, and I heat them for a few minutes in my small oven.
My family loves these muffins served alongside applewood smoked bacon or skillet sautÃ©ed Conecuh sausage. A salty, savory meat alongside a sweet, crunchy topped muffin~yum!!!
Note: If you want a TRULY NON-STICK muffin pan, I have found one! The Avanti Everglide Muffin Pan releases muffins perfectly~every time. No more sticky muffin cleanup:-)
Adapted from Taste of Home.
Serving Size: 1
Amount Per Serving: Calories: 2368 Total Fat: 102g Saturated Fat: 11g Cholesterol: 20mg Sodium: 2102mg Carbohydrates: 350g Sugar: 196g Protein: 28g