Cinnamon Streusel Muffins

These Cinnamon Streusel Muffins are light, perfectly sweet with a cinnamon sugar streusel topping-the perfect coffee cake muffin recipe for only 2 points!

Prep Time: 8 minutes

Cook Time: 18 minutes

Additional Time: 12 minutes

Total Time: 38 minutes

Ingredients

Muffin Ingredients

• 1 1/2 cup Kodiak Cakes Pancake Buttermilk Mix, Gold Medal all purpose flour, or King Arthur Gluten-Free Baking Mix for gluten free 
• 1 tsp baking powder
• 1/2  tsp ground cinnamon 
• 1/4 cup zero point white granulated sugar substitute- I use Lakanto Classic or Baking Monkfruit Sweetener  
• 1/4 cup zero point brown sugar sweetener – I use Lakanto Golden Monkfruit Sweetener 
• 1 large egg or 2 egg whites 
• 1 tsp vanilla extract 
• 1 cup water or unsweetened cashew, almond, or soy milk 
• 2 Tbsp unsweetened applesauce 

Streusel Topping:

• 2 1/2 Tbsp all-purpose flour or King Arthur Gluten-Free Baking Mix for gluten free
• 4 tsp regular white sugar
• 1/4 tsp ground cinnamon
• 4 tsp light butter- I like to use Land O’ Lakes light butter made with canola oil

Instructions

1. Preheat oven to 375 degrees.
2. Spray a 12-cup regular size muffin pan with non-stick cooking spray or line muffin tin with foil liners.
3. In a large mixing bowl, add the pancake mix or flour, cinnamon, and baking powder. Whisk to combine.
4. In a separate bowl add the egg, vanilla extract, unsweetened applesauce, almond milk, and white and brown granulated sweetener. Whisk until just combined.
5. Gradually add the wet ingredients to the dry ingredients. Stir until JUST combined. TIP: Over mixing the batter will cause the muffins to be tough, bake unevenly, create elongated holes, and/or form peaked tops.
6. Scoop batter evenly among prepared muffin pan. Fill each one a little over halfway full.
7. For topping: combine the flour, regular sugar and cinnamon. Cut the soft butter into the mixture-start with 2 tsp of butter and add more if needed until mixture resembles coarse crumbles. Sprinkle 1/2 to 1 teaspoon over each muffin.
8. Bake for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack.
9. Let them cool in pan for 5 minutes before removing from muffin tin. Serve warm or at room temperature.

Makes 12 regular size muffins 

2 Points® per muffin

Notes

• Store leftover muffins up to 4 days in an airtight container or zip-lock bag on the counter. Place a paper towel over the top of the muffins- the paper towel will helps absorb any moister otherwise they can become soggy. You can store these muffins for up to a week in an airtight container or zip-lock bag in the fridge or up to 2 months in the freezer. Thaw overnight in the fridge and reheat in microwave or air fryer. 

Nutrition Information:

Yield: 12

 
Amount Per Serving: Calories: 84Total Fat: 0gSaturated Fat: 0gCholesterol: 4mgSodium: 160mgCarbohydrates: 15gNet Carbohydrates: 13gFiber: 2gSugar: 1gProtein: 6g