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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 smartpoints!

Makes 12 regular size muffins 

GREEN: 2 smartpoints PER muffin if using egg whites

BLUE/PURPLE: 2 smartpoints PER muffin 

What ingredients do I need to make these Cinnamon Streusel Muffins?

  • Kodiak pancake buttermilk mix-you may substitute the Kodiak Cakes Pancake Mix for King Arthur Gluten-Free Baking Mix– as a gluten-free option or with Gold Medal all purpose flour. Using Gold Medal all purpose flour does slightly increase the points- making them 2 for 5 smartpoints vs. 2 for 4 smartpoints using the Kodiak Cakes Pancake Mix or King Arthur Gluten-Free Baking Mix
  • Baking powder
  • Cinnamon- you will use this for the batter and the streusel 
  • Zero point white granulated sugar substitute– I use Lakanto Classic or Baking Monkfruit Sweetener  
  • Zero point brown sugar sweetener – I use Lakanto Golden Monkfruit Sweetener 
  • Large egg or 2 egg whites 
  • Vanilla extract 
  • Water or unsweetened cashew, almond, or soy milk – I like to use unsweetened almond milk for a creamy base. 
  • Unsweetened applesauce
  • All-purpose flour– for the streusel 
  • Regular sugar– for the streusel. I like to use regular for the topping-it’s a small amount and really gives these muffins a nice streusel taste! 
  • Ground cinnamon- for streusel. 
  • Light butter– for the streusel. Any light butter will work. I like to use Land O’ Lakes light butter made with canola oil

    What sweetener do I use to make these Cinnamon Streusel Muffins?

    These can be made with any zero point white granulated sugar substitute. Keep in mind not all sweeteners are the same..they may vary in sweetness and point values.

     Lakanto Baking Sweetener matches the sweetness of sugar, helping you fill your kitchen with a healthy cup-for-cup alternative to ordinary baking and cooking ingredients. If you use a different sweetener be sure to use the ratio for regular sugar that it states on back of the package.

    I use the Golden for a Brown Sugar Alternative: 

The Classic for a Granulated White Sugar Alternative 

 

Or the Baking Sweetener Alternative 

What is Lakanto Monk Fruit Baking Sweetener?

  • TASTES JUST LIKE SUGAR: Contains zero net carbs and zero calories.  Perfect for baking cookies, cakes, and other sweet, sugar-free treats.
  • LIFESTYLE FRIENDLY: Works with WW, ketogenic, diabetic, candida, paleo, vegan, low-carb, low-sugar, non-GMO, and all-natural diets.

What is the difference between Lakanto Monk Fruit Classic Sweetener and the Lakanto Monk Fruit Baking Sweetener? 

  • BETTER FOR BAKING: Lakanto Baking Sweetener dissolves effortlessly, retains moisture, can control cookie spread, and provides better browning for your desserts.
  • Lakanto Monkfruit Baking Sweetener provides the same great taste and sweetness you’ll find in Lakanto Golden and Classic Monkfruit Sweeteners, but it’s even better for baking. 

Bakes just like sugar, zero net carbs, and NO aftertaste!

Where can I purchase Lankanto Monkfruit Classic Sweetener and Products?

Save 20% on all Lakanto non sale items when you use promo code: Pound20

You can find all Lakanto monk fruit products online HERE.

Can these be gluten-free?

Yes, make these muffins gluten free by swapping the flour for King Arthur Gluten-Free Pancake Mix.

Keep in mind you can use a different gluten free flour- however the point value may vary depending on the brand you use.

What happened if my muffins sank?

There are three things that could cause a muffin to sink:

  • Using a bad leavening agent -like old baking powder-to prevent this from happening, label your baking soda and baking powder when you open them.
  • Muffins or bread were under baked- test your oven temperature for consistency with an oven safe thermometer.
  • Muffins or bread with streusel may sink if you use too much butter in the crumble.

How do I make these Cinnamon Streusel Muffins?

Preheat oven to 375 degrees.

Spray a 12-cup regular size muffin pan with non-stick cooking spray or line muffin tin with foil liners. Setbgthjnaside.

In a large mixing bowl, add the pancake mix or flour, cinnamon, and baking powder. Whisk to combine.

In a separate bowl add the egg, vanilla extract, unsweetened applesauce, almond milk, and white and brown granulated sweetener. Whisk until just combined.

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.

Scoop batter evenly among prepared mini muffin cups. Fill each one halfway full.

For topping, combine the flour, regular sugar and cinnamon.

Cut in butter until mixture resembles coarse crumbs.

Sprinkle 1/2 to 1 teaspoon over each muffin.

Bake for 18-20 minutes or until a toothpick comes out clean.

Cool for 5 minutes before removing to a wire rack.

Let them cool in pan for 5 minutes before removing from muffin tin.

Serve warm or at room temperature.

 

Muffin Ingredients: 

Streusel Topping:

  • 2 1/2 Tbsp all-purpose flour
  • 4 tsp regular sugar
  • 1/4 tsp ground cinnamon
  • 4 tsp light butter- I like to use Land O’ Lakes light butter made with canola oil 

 Directions:

  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. Setbgthjnaside.
  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 

GREEN: 2 smartpoints PER muffin if using egg whites if using Kodiak Pancake Mix or with King Arthur Gluten-Free Baking Mix  or 2 for 5 smartpoints if using Gold Medal all purpose flour 

BLUE/PURPLE: 2 smartpoints PER muffin if using Kodiak Pancake Mix or with King Arthur Gluten-Free Baking Mix or 2 for 5 smartpoints if using Gold Medal all purpose flour

Author 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. 

 

Yield: 12

Cinnamon Streusel Muffins

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 smartpoints!

Author: thepounddropper.com

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 

    GREEN: 2 smartpoints PER muffin if using egg whites if using Kodiak Pancake Mix or with King Arthur Gluten-Free Baking Mix  or 2 for 5 smartpoints if using Gold Medal all purpose flour 

    BLUE/PURPLE: 2 smartpoints PER muffin if using Kodiak Pancake Mix or with King Arthur Gluten-Free Baking Mix or 2 for 5 smartpoints if using Gold Medal all purpose flour 

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

Michelle Spencer

Sunday 7th of March 2021

Can I substitute a bundt pan instead of muffins? Would it still be 375 for 18 to 20 minutes?

Lindsay Kehl

Tuesday 9th of March 2021

Hi Michelle

If you make this in a bundt pan you will want to bake it at 375 degrees for 22-25 minutes.

Thanks

Shannon

Saturday 6th of March 2021

These are delicious. I added a chopped up apple to the mix, so good when warm, like dessert but I have for breakfast. Thank you!

marieclair gereczy

Wednesday 3rd of March 2021

Is there a substitute for zero point brown sugar.

jillian

Wednesday 24th of February 2021

These look great, making them soon! I really appreciate your recipes using healthy ingredients and alternatives such as monkfruit and GF flours. I have just signed on to WW with some trepidation as I do not want to eat what I call 'nonfood' items, which there are a lot of on you tube and other places advising newbies. Luckily I only have 15 pounds to lose, so.. hopeful, and your site is helpful, thanks!

Wendy

Wednesday 24th of February 2021

The recipe says to use a mini muffin pan, but it also says that it makes 12 regular-sized muffins.

Lindsay Kehl

Wednesday 24th of February 2021

Hi Wendy

This makes 12 regular size muffins. That has now been updated.

Thank you for reaching out

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