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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:

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  • 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.
Yield: 12

Weight Watchers Cinnamon Streusel Muffins

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!

Prep Time 8 minutes
Cook Time 18 minutes
Additional Time 12 minutes
Total Time 38 minutes

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

  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.

Notes

Servings: Makes 12 regular-size muffins

2 Points™ per muffin

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 86Total Fat: 0gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 43mgSodium: 157mgCarbohydrates: 13gFiber: 1gSugar: 1gProtein: 7g
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