These simple Cinnamon Streusel Muffins, also known as Coffee Cake Muffins, start art with a boxed cake mix and instant pudding mix that gives them their ultimate soft texture. Layers of cinnamon and sugary goodness! They are moist on the inside and have a crumble cinnamon topping that is perfection.
I have tweaked the recipe a bit each time I've made these. They are a can't miss snack treat, decadent dessert or even a quick breakfast on-the-go. Great with coffee, tea or glass of cold milk.
If you don't have muffin tins you can use a round or square pan to make this into a coffee cake. I've even used a bundt cake pan and made the most delicious cinnamon streusel cake with a tasty sweet, white glaze.
Here's the recipe I use to make these sweet and cinnamony muffins. Please visit the The Tastes of Lizzy T website.
1 package yellow cake mix 15.25 ounces
1 package vanilla instant pudding mix 3.4 ounces
1 cup 2% milk (1% or whole milk will work too)
1/2 cup canola oil or vegetable oil
4 large eggs
1 tablespoon cinnamon
2 teaspoons vanilla extract
Mix: 1/2 cup brown sugar, 1 1/2 teaspoon cinnamon and 1 cup chopped walnuts
1 cup powdered sugar and 1-2 tablespoons 2% milk
Preheat oven to 350°Fahrenheit. Lightly grease or line 24 muffin cups with paper baking cups. Set aside.
Beat cake mix, pudding mix, milk, oil, eggs, cinnamon and vanilla in bowl of electric mixer on low speed just to moisten, scraping sides as needed. Beat on medium speed 2-3 minutes.
In a separate bowl, combine the sugar, cinnamon and walnuts.
Spoon a bit of batter into prepared muffin cups and sprinkle with 1 teaspoon streusel. Then put on another scoop of batter and another spoonful of streusel.
Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool for 10 minutes.
In a small bowl, combine the powdered sugar and milk. It should be the consistency that allows you to drizzle it with a spoon over all of the muffins.
Drizzle the glaze over the muffins.
Store in an airtight container at room temperature.
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