Name: Weight Watchers Cinnamon Streusel Muffins
Prep time: 8 min
Cook time: 18 min
Total time: 38 min
Yield: 12
Cuisine: American
Ingredients: Two 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 teaspoon light butter- I personally like to use Land O’ Lakes light butter made with canola oil; One 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 of Lakanto Classic or Baking Monkfruit Sweetener; 1/4 cup of zero-point brown sugar sweetener - I use Lakanto Golden Monkfruit Sweetener; 1 large egg or 2 egg whites; 1 tsp vanilla extract; 1 cup of water or unsweetened cashew, almond, or soy milk; 2 Tbsp unsweetened applesauce

These Weight Watchers Cinnamon Streusel Muffins are easy to make, light and perfectly sweet with a cinnamon sugar streusel topping-this is the perfect coffee cake muffin recipe you’ll make ever!

Servings: Makes 12 regular-size muffins

2 Points™ per muffin.

I add every day new WW recipes, so check back often!

My site is not affiliated with Weight Watchers in any way. I just love creating healthier recipe options. I don’t give any advice on diet or eating habits.

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How Do I Make My Cinnamon Streusel Muffins?

1. Preheat the oven to 375 degrees.

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

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

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

5. Then add the wet ingredients to the dry ingredients gradually.

6. Stir until JUST combined. TIP: Over-mixing the batter will cause the muffins to be tough, bake unevenly, creating elongated holes, and/or forming peaked tops.

7. Scoop batter evenly among prepared muffin pan.

8. Fill each one up slightly more than half.

For the topping:

1. combine the flour, regular sugar and cinnamon.

2. Cut the soft butter into the mixture-start with 2 tsp of butter and add more if needed until the mixture resembles coarse crumbles.

3. Sprinkle 1/2 to 1 teaspoon on top of each muffin.

4. Bake for 18-20 minutes then cool for 5 minutes before removing to a wire rack.

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

6. Serve warm or at room temperature.

Cinnamon Streusel Muffins Ingredients

Muffin Ingredients:

One 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 of Lakanto Classic or Baking Monkfruit Sweetener
1/4 cup of zero-point brown sugar sweetener – I use Lakanto Golden Monkfruit Sweetener
1 large egg or 2 egg whites
1 tsp vanilla extract
1 cup of water or unsweetened cashew, almond, or soy milk
2 Tbsp unsweetened applesauce

Streusel Topping:

Two 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 teaspoon light butter- I personally like to use Land O’ Lakes light butter made with canola oil

Instructions:

Preheat the oven to 375 degrees.
Spray a 12-cup regular-size muffin pan with non-stick cooking spray or line the muffin tin with foil liners.
Add the pancake mix or flour, cinnamon, and baking powder to a large mixing bowl. Whisk to combine.
Add the egg, vanilla extract, unsweetened applesauce, almond milk, and white and brown granulated sweetener in a separate bowl. Whisk until just combined.
Then add the wet ingredients to the dry ingredients gradually.
Stir until JUST combined. TIP: Over-mixing the batter will cause the muffins to be tough, bake unevenly, creating elongated holes, and/or forming peaked tops.
Scoop batter evenly among prepared muffin pan.
Fill each one up slightly more than half.

For the 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 the mixture resembles coarse crumbles.
Sprinkle 1/2 to 1 teaspoon on top of each muffin.
Bake for 18-20 minutes then cool for 5 minutes before removing to a wire rack.
Let them cool in the pan for 5 minutes before removing them from the muffin tin. Serve warm or at room temperature.

Yield: 12