Cinnamon Streusel Muffins
User Reviews
5
2 reviews
Excellent
-
Total Time
50 mins
-
Servings
12
-
Calories
401 kcal
-
Course
Dessert
-
Cuisine
International
Cinnamon Streusel Muffins
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Cinnamon streusel muffins are moist and fluffy bakery-style muffins, full of vanilla flavour with a rich buttery layer of crunchy cinnamon streusel crumble topping.
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Ingredients
Muffins
- 375 g self-raising flour sifted, also known as self-rising flour
- 220 g caster sugar raw, golden
- 60 g butter melted, salted
- 4 tablespoons vegetable oil
- 250 ml buttermilk
- 3 teaspoons vanilla extract
- 1 egg lightly beaten
Crumble Topping
- 75 g butter melted, salted
- 110 g all-purpose flour plain
- 85 g light brown sugar
- 2½ teaspoons ground cinnamon
Instructions
- Preheat oven to 180c.
- Line a 12-hole muffin pan with muffin/cupcake liners and set aside.
- For the crumble topping, in a small bowl mix together melted butter, plain flour and cinnamon then set aside.
- In a large bowl place self-raising flour and raw caster sugar then whisk to combine.
- In a jug or small bowl, combine melted butter, vegetable oil, buttermilk, vanilla and beaten egg then whisk to combine (the mixture will look slightly curdled, that's normal).
- Pour the buttermilk mixture (wet ingredients) into the flour mixture (dry ingredients), then fold gently to incorporate. It's important not to overmix so the muffins come out light and fluffy when baked.
- Scoop muffin batter into the prepared tin, then top each muffin with crumble topping mixture (it will look like a lot but use it all!).
- Bake for 20 to 25 minutes or until a skewer or toothpick inserted into the centre of a muffin comes out clean.
- Remove the muffins from the pan and place on a wire rack to cool.
Notes
- *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
- Overmixing will make the muffins tough. It's important to mix this batter as little as possible. Use as few strokes as you can and try to make each count by scraping right along the base of the bowl - I use a silicone or rubber spatula for best results.
- The ratio for self-raising flour is: for every cup (150g) of all-purpose flour (plain flour) add 2 teaspoon baking powder (not baking soda) and sift together well.
- Homemade buttermilk recipe: add 1 tablespoon of white vinegar or fresh lemon juice to 1 cup (250ml) of whole milk and leave for 5-10 minutes at room temperature until the mixture looks slightly thickened and curdled.
Nutrition Information
Show Details
Calories
401kcal
(20%)
Carbohydrates
56g
(19%)
Protein
6g
(12%)
Fat
17g
(26%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.4g
(20%)
Cholesterol
40mg
(13%)
Sodium
103mg
(4%)
Potassium
91mg
(2%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Vitamin A
338IU
(7%)
Vitamin C
0.02mg
(0%)
Calcium
46mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 56g | 19% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 40mg | 13% |
| Sodium | 103mg | 4% |
| Potassium | 91mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 338IU | 7% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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