Weight Watchers Cinnamon Streusel Muffins

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.

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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:

• 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 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 like to use Land O’ Lakes light butter made with canola oil

Instructions:

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:

• 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.